Pakora

Pakora (Onion, Potato & Spinach Fritters)

Crisp, golden Indian chickpea-flour fritters studded with sliced onion, potato and spinach — the classic monsoon and chai-time snack. The batter is spiced with ajwain, chilli and fresh coriander, then deep-fried until lacy and crunchy on the outside.

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz (about 1½ cups)) chickpea flour (besan), fine-milled, not gram flour substitute
• •1 medium red onion, thinly sliced into half-moons
• •1 small (1 small (about 120 g)) potato, peeled and cut into thin matchsticks (~3 mm)
• •60 g (2 oz (about 2 packed cups)) baby spinach leaves, or substitute finely chopped cilantro stems
• •2 whole green chillies, finely chopped; remove seeds for less heat
• •1 tsp ajwain (carom seeds), or use ½ tsp toasted cumin seeds
• •1 tsp Kashmiri red chilli powder, for colour and mild heat; or use paprika + a pinch of cayenne
• •ground turmeric, ½
• •1 tsp fine sea salt, adjust to taste
• •15 g (¼ cup chopped) fresh coriander leaves and tender stems, finely chopped
• •120 ml (½ cup (about 4 fl oz)) cold water, add gradually; batter should be thick and shaggy, not pourable
• •750 ml (3 cups) neutral oil for deep-frying, peanut, sunflower or canola; needs ~5 cm / 2 in depth in a heavy pan

Steps

1. 1 Heat the oil in a deep, heavy-bottomed pan over medium heat to 175–180 °C (350–355 °F). If you don't have a thermometer, drop a small bit of batter in — it should rise immediately and sizzle steadily without browning too fast. While the oil heats, prep the vegetables.
2. 2 In a large mixing bowl, combine the chickpea flour, ajwain, Kashmiri chilli powder, turmeric and salt. Whisk briefly to distribute the spices.
3. 3 Add the sliced onion, potato matchsticks, spinach, chopped green chillies and fresh coriander to the dry mix. Toss with your fingers so every slice is lightly dusted with flour — this helps the wet batter cling.
4. 4 Pour in about half the cold water and mix with a fork or fingertips, adding more a tablespoon at a time, until you have a thick, shaggy batter that just coats the vegetables. Do not overmix and do not make it runny; the batter should be clumpy, not smooth like pancake batter. Rest 5 minutes so the chickpea flour hydrates.
5. 5 Test the oil temperature with a tiny drop of batter — it should bubble vigorously and rise to the surface in about 8–10 seconds, turning pale gold (not dark brown) within 30 seconds. Adjust the heat as needed; fry at the proper temperature or the pakoras will absorb oil.
6. 6 Using a spoon or your fingertips, drop golf-ball-sized portions of the coated vegetable mixture into the hot oil. Do not overcrowd — fry 6–8 pieces at a time so the oil temperature stays steady.
7. 7 Fry for 2 minutes without disturbing, then gently turn and fry another 2–3 minutes, until the pakoras are deep golden, crisp and cooked through. Test one: break it open — the potato should be tender, not raw or starchy, and the batter should be cooked (no raw chickpea-flour taste). Internal temperature at the centre should read at least 95 °C / 200 °F on an instant-read thermometer.
8. 8 Lift out with a slotted spoon and drain on a wire rack (not paper towels, which make the underside soggy). Keep warm in a low oven (90 °C / 200 °F) while you fry the remaining batches.
9. 9 Serve immediately with mint-coriander chutney, tamarind-date chutney or hot chai. Pakoras are at their crisply best within 15 minutes of frying.