Crispy Indian Vegetable Pakoras (Print Version)

# Ingredients:

→ For the Pakora Batter

01 - 1½ teaspoons cumin seeds (best if freshly toasted)
02 - 1½ teaspoons coriander seeds (best if freshly toasted)
03 - 1 cup chickpea flour (besan), plus extra as needed
04 - 2 tablespoons cornstarch (helps with the crispiness)
05 - 2 teaspoons ginger garlic paste
06 - 2 teaspoons dried fenugreek leaves (kasoori methi)
07 - 1 teaspoon kosher salt
08 - 1 teaspoon carom seeds (ajwain), optional but adds wonderful flavor
09 - ½ teaspoon red pepper flakes
10 - ¼ teaspoon ground turmeric
11 - ¼ teaspoon baking soda (the secret to extra crispy pakoras!)
12 - 1 serrano pepper, seeded and minced (optional for extra heat)
13 - ¼ cup fresh cilantro, roughly chopped

→ For the Vegetables

14 - 1 large onion, halved and thinly sliced
15 - ⅓ cup packed baby spinach leaves, roughly chopped
16 - 1 small potato, peeled and julienned (keep in cold water until ready to use)
17 - Vegetable or peanut oil for deep frying

→ For the Green Chutney (Optional)

18 - 1 small bunch fresh cilantro, washed and stems trimmed
19 - 1-2 jalapeños or serrano peppers (depending on heat preference)
20 - 2 cloves garlic
21 - ¼ teaspoon cumin seeds
22 - ¼ teaspoon kosher salt
23 - ¼ cup water, plus more as needed
24 - Fresh mint leaves (optional, can substitute for some of the cilantro)

# Instructions:

01 - Start by toasting the cumin and coriander seeds in a dry skillet over medium-low heat for 4-5 minutes, tossing occasionally, until they become fragrant and slightly darker. This step is magical – it wakes up the essential oils in the spices and gives your pakoras an incredible depth of flavor. Once toasted, transfer the seeds to a mortar and pestle and gently crush them - you don't want a fine powder, just broken down enough to release their flavors into the batter.
02 - In a large mixing bowl, combine the chickpea flour, cornstarch, your freshly crushed cumin and coriander seeds, ginger garlic paste, dried fenugreek leaves, kosher salt, carom seeds (if using), red pepper flakes, turmeric, baking soda, minced serrano pepper (if using), chopped cilantro, and HALF of your sliced onions. Add about ⅓ cup of water and stir everything together to form a thick batter. The consistency should be like a thick pancake batter at this stage – it will thin out as the onions release their moisture.
03 - Cover your bowl and let the batter rest for at least 30 minutes – this is a crucial step! During this time, the salt works its magic on the onions, drawing out their moisture naturally. This creates the perfect batter consistency without needing to add excess water. The rest period also allows all those wonderful spices to bloom and infuse the batter with flavor. If you're in a hurry, 30 minutes will do, but an hour is even better.
04 - After the resting period, drain your julienned potatoes thoroughly and pat them dry with a paper towel. Add them to the batter along with the remaining sliced onions and the chopped spinach. Now comes the fun part – use your hands to really mix everything together, gently squeezing and pressing the vegetables to help them release more moisture and thoroughly coat with the batter. The vegetables should be evenly distributed and lightly coated with the spiced chickpea mixture.
05 - The consistency of your batter is key to perfect pakoras. It should be thick enough to cling to the vegetables but not so wet that it drips off completely. Think of a thick coating that just binds the vegetables together. If your batter seems too runny, add a tablespoon of chickpea flour at a time until it thickens slightly. If it's too dry and the vegetables aren't coated properly, add a tablespoon of water and mix again. Getting this consistency right is what makes pakoras crispy rather than heavy.
06 - Pour oil into a deep, heavy-bottomed skillet or kadai to a depth of about 2 inches and heat to 325°F – an instant-read thermometer is helpful here, but if you don't have one, you can test by dropping a tiny bit of batter into the oil; it should sizzle gently and rise to the surface, but not darken too quickly. Before committing to a full batch, do a test pakora: use two metal tablespoons to scoop and form a heaping tablespoon of the mixture into a loose bird's nest shape, then gently lower it into the hot oil. Let it fry for 7-8 minutes, flipping halfway through, until it's golden brown and crispy all over.
07 - Once your test pakora is successful, continue cooking in small batches, being careful not to overcrowd the pan (which would lower the oil temperature and result in soggy pakoras). Keep the fritters about ½ inch apart to allow even cooking. As you get to the bottom of the bowl, the batter might become more watery – if this happens, simply stir in another tablespoon of chickpea flour to maintain the right consistency. Use a slotted spoon to remove the golden, crispy pakoras and place them on a paper towel-lined plate to drain excess oil.
08 - While your pakoras are frying or just before serving, you can quickly prepare a fresh green chutney. In a blender, combine the cilantro (and mint if using), jalapeños, garlic, cumin seeds, salt, and water. Blend until smooth, adding a little more water if needed to reach your desired consistency. Taste and adjust seasonings if needed – some people like to add a squeeze of lemon juice for brightness.
09 - Arrange your crispy golden pakoras on a serving plate while they're still hot. Serve immediately with your freshly made green chutney or store-bought tamarind chutney. These fritters are at their absolute best when fresh from the fryer, with a shatteringly crisp exterior and tender, flavorful interior. They're perfect for rainy evenings, casual gatherings, or anytime you're craving an authentic taste of Indian street food!

# Notes:

01 - Pakoras are a popular Indian street food and are especially enjoyed during monsoon season with a hot cup of chai.
02 - Toasting and lightly crushing the whole spices rather than using pre-ground versions makes a remarkable difference in flavor.
03 - The resting period for the batter is essential - it allows the onions to release moisture naturally, creating the perfect consistency.
04 - In different regions of India, these fritters might be called pakoras, bhajis, or bhajiyas, with slight variations in ingredients and shapes.

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