Vegetable Pakoras (BHAJIYA)
Who doesn’t love crunchy fritters with a hot cup of tea while enjoying the rain? Pakoras are snacks eaten all over India. These savory, spiced fritters are made in many different ways and with a variety of fillings. They consist often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. They are trully delicious. Pakoras are served with chutneys, raitas and other dipping sauces.
Ingredients:
- vegetable of your choice such as: cauliflower (cut into small florets) onion (cut into rings), eggplants (sliced), or fresh spinach leaves, green chilies, potatoes (sliced)
- 6 tbsp Besan (gram flour)
- pinch of salt about (¼ tsp)
- ½ tsp chili powder
- 1 tsp baking powder
- ½ tsp cumin powder
- 1 tsp pomegranate seeds (optional)
- ¼ cup water
- vegetable oil for deep-frying
- 2-3 tsp fresh cilantro leaves, finely chopped
How to make Pakoras:
- Sift besan flour in a large bowl and add ajwain, tsp red chili powder, salt, baking powder, coriander powder, cumin powder, pomegranate seeds. Pour in the water and beat well to form a smooth batter.
- Add the cilantro and the prepared vegetable of your choice to the mixture.
- Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C.
- Remove battered vegetables with the tip of a fork, carefully shaking off any excess batter or using a slotted spoon, and then put the battered vegetables into the hot oil, a few at a time and deep-fry, turning once. Fry pakoras till they are crisp and golden.
- Remove fried pakoras with a spatula with holes. Slots allow excess grease to drain.
- Place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakoras in batches this way. Keep them aside.
- Place the pakoras on a large serving plate and garnish with a fresh cilantro. Serve immediately with coriander chutney and tamarind chutney.
