Pakoras are a favorite for my husband and I and since I have my garden fresh potatoes and cilantro, Vegetable Pakoras for the Patriots game day win!
I made these for the first time last year after my potato harvest and completely outdid myself.
I was surprised how easy pakora are to make, simply grate some potato and onion (or other veggies such as spinach and cauliflower), add some flour, an egg and Indian spices, fry until deliciously golden brown and you’re transported to the streets of Mumbai.
You know I love munchies and these tidbits are perfect if you’re looking for something different for your Friday, entertain friends or football Sunday.
I hope you enjoy ❤️
- 2 cups potatoes, grated or finely sliced
- 1 medium white onion, grated or finely slide
- 1 egg
- 1 ½ cups all purpose or chickpea flour
- ½ cup cilantro (aka coriander), chopped
- 2 cloves garlic, smashed and chopped
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp garam masala
- 2 tsp sea salt
- Oil for frying
- Begin by preparing your ingredients. Note: Keep your potatoes in cold water until you’re ready to mix the ingredients together. Using a cheesecloth, remove any excess water from the potatoes.
- In a large mixing below, add all your ingredients and mix together. Note: You want a sticky mixture, similar texture to what you see in the photo. If the batter seems dry, add some water. If the batter is runny, add more flour.
- Meanwhile, grab a deep frying pan for your frying. Set the burner to medium and let your oil heat for around 5 to 10 minutes. You’ll know the oil is ready by dropping some of the mixture and if it rises to the top, you’re ready for frying.
- Using a spoon, drop a spoonful into the oil. Fry for about 7-10 minutes, flipping as needed, until pakoras are a deep golden color. Note: Be careful not to overcrowd the pan. Also keep an eye on the oil heat because you don’t want it overheating or you might burn the pakora before they’re cooking through.
- When the pakora is ready remove with a slotted spoon and let them rest on paper towel to drain any excess oil before serving.
- Serve with your favorite chutney or raita, enjoy and cheers 🍻
- I don’t fry often, but when I do I typically use vegetable oil (which I used for these Pakoras) because it has a neutral flavor.
- Add fresh chiles, if you want extra heat 😉.
- These can be made ahead of time and warmed in the oven before serving.
- Dippers – Pakoras are usually complemented with tamarind, chutney and raita. I love creating my own dippers, usually a cilantro raita and some kind of onion, tomato chutney.