Perfectly imperfect pakoras

One of my favourite dishes at my local Indian restaurant’s buffet is their crispy pakoras. I always assumed pakoras would be challenging to make, but I’m hosting an Indian dinner party soon and decided to spend an afternoon trying my hand at making these fried veggie bundles.

I’m kicking myself for waiting so long to make pakoras. They were ridiculously easy and addictive.

2 cups chickpea flour (available at health food stores)
2 tsp chili powder
2 tsp garam masala
2 tsp salt
2 tsp turmeric
2 tsp garlic powder

Combine dry ingredients, then add two cups of water and mix well. Continue adding water if needed – you want a thick batter but not too thick and definitely not runny.

Throw in whatever chopped and sliced veggies you like – I used spinach, onion and cauliflower, and next time will try potatoes too.

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Don’t put so many veggies in that the batter isn’t coating them. The coating won’t be perfect – the veggies will peep through.

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Form into rough balls and gently drop into hot canola oil. Deep fry for about ten minutes. You want them to look dark – nearly overdone. The crispier the better.

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Serve hot. So good!

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4 Comment

  1. They sort of look terribly delicious!

  2. I’m pretty sure I’d love these

  3. Katie says: Reply

    MMMM pakora!! I might have to try this. I’ve always assumed it’s too hard to do at home!

  4. […] up is a recipe for Perfectly Imperfect Pakoras from Sarah at Doing All the Things. Indian food is my FAVORITE but I’ve never really made any at home. I will be making these […]

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