Pakora
Vegetables coated in a besan batter seasoned with ajwain and deep-fried crisp — a monsoon-season snack across the subcontinent, with recipes documented as far back as an 1025 CE cookbook.
Vegetarian
Ingredients
- 2 cups besan (chickpea flour)
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp ajwain (carom seeds)
- 1 onion, thinly sliced
- 1 potato, thinly sliced
- 1 cup spinach leaves
- Water, as needed
- Salt, to taste
- Oil, for deep-frying
- Tamarind or mint-coriander chutney, to serve
Steps
- Whisk the besan with the turmeric, chili powder, ajwain, and salt, gradually adding water to form a thick, clinging batter.
- Toss the sliced onion, potato, and spinach into the batter, coating everything well.
- Heat oil for deep-frying until shimmering.
- Drop spoonfuls of the battered vegetables into the hot oil and fry until deep golden and crisp, 3-4 minutes.
- Drain briefly and serve hot with tamarind or mint-coriander chutney.