Description
Crispy potato pakora from India delights taste buds with golden-brown edges and spicy, aromatic seasonings. Savory bites invite culinary exploration and promise delectable moments of pure pleasure.
Ingredients
Scale
- 2 ¼ cups (540 ml) chickpea flour
- 1 ½ cups (360 ml) onions, grated
- 2 cups (480 ml) potato, peeled and grated
- 2 ½ cups (600 ml) cauliflower, finely chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- ½ tsp chilli powder (pure chilli powder)
- 2 tsps salt (cooking/kosher salt)
- 2 large red chillies (cayenne peppers), finely chopped
- 1 tbsp fresh ginger, finely grated
- 2 tbsps coriander/cilantro leaves, finely chopped
- ¾ cups (180 ml) + 2 ½ tbsps water
- 3 – 4 cups (720 – 960 ml) vegetable or canola oil
- 2 cups (480 ml) mint leaves
- 1 cup (240 ml) coriander/cilantro leaves
- ¼ cup (60 ml) eschalot, sliced
- 3 tbsps lime juice
- 1 tsp caster sugar
- ½ tsp cumin seeds
- ½ tsp cooking/kosher salt
- 2 ice cubes
- 1 cup (240 ml) plain yoghurt
- ½ cup (120 ml) mint leaves
Instructions
- Batter Preparation: Whisk chickpea flour with turmeric, cumin, coriander, fenugreek, and chilli, gradually incorporating water to create a silky, uniform consistency that coats the back of a spoon smoothly.
- Vegetable Integration: Thoroughly mix diced potato, cauliflower, onion, ginger, fresh chilli, and chopped coriander into the batter, ensuring each morsel is generously enrobed in the spiced mixture.
- Oil Heating: Warm oil in a heavy-bottomed pot to precisely 180°C, maintaining a consistent temperature for optimal frying conditions that guarantee crisp, golden exteriors.
- Frying Technique: Gently drop seasoned batter clusters into the hot oil, creating irregular shapes and working in small batches to preserve oil temperature and ensure even, golden-brown coloration.
- Draining and Finishing: Remove pakoras when they achieve a crisp, golden exterior, transferring to paper towels to absorb excess oil, then optionally keeping warm in a low-temperature oven.
- Sauce Preparation: Blend fresh coriander, mint, yogurt, and complementary seasonings into a smooth, creamy accompaniment that perfectly complements the spicy, crispy pakoras.
Notes
- Manage Batter Consistency: Achieve a smooth, thick texture like pancake batter to ensure vegetables adhere perfectly and create crispy, well-coated pakoras.
- Control Oil Temperature: Maintain steady 180°C heat to prevent soggy or burnt pakoras, using a thermometer for precision and consistent golden-brown results.
- Batch Frying Technique: Drop small spoonfuls into hot oil separately to maintain temperature and prevent overcrowding, guaranteeing crisp, evenly cooked pakoras.
- Drain and Rest: Use paper towels to remove excess oil immediately after frying, keeping pakoras warm in a low-temperature oven to preserve crunchiness and serving quality.
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 7
- Calories: 180
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg