Ingredients:- 1 cup besan (gram flour)
- 3 tablespoons rice flour (optional)
- 1 tablespoon of coarsely ground coriander powder (dhania)
- 1 teaspoon cumin seeds (jeera)
- 2 chopped green chilies
- 2 tablespoons chopped cilantro (hara dhania)
- 1 teaspoon salt adjust to taste
- 3/4 cup of water (Use water as needed)
- Oil to fry
- 1 small potato, sliced thin
- 8 thin slices of cauliflower
- 1/2 small zucchini, sliced thin
Method:
- Mix all the dry ingredients together: besan, rice flour, coriander powder, and salt. Tip: rice flour adds to the crispness.
- Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter)
- Next, add the green chilies and cilantro. Mix well.
- Heat the oil in a frying pan on medium high heat.
- The frying pan should have at least 11/2 inch of oil. (To check if the oil is ready, put one drop of batter in oil.
- The batter should come up but not change color right away).
- Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.
- Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
- Turn them occasionally. Fry the pakoras until both sides are golden-brown.
- Repeat this process. The crispy, delicious pakoras are ready to serve.
Tips:
- If oil is too hot pakoras will not be crispy and or if oil is not hot enough pakoras will be greasy.
Variations:
- You can use almost any vegetable when making these pakoras, such as eggplant, onion, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!
Serving Suggestions:
- The pakoras are even tastier when dipped in fresh cilantro chutney, tamarind chutney, ranch dressing.
- Pakoras taste best when served hot.
- You can make the pakoras in advance and when ready to eat, spread on a cookie sheet and heat in the oven on 300-degree heat.
- You can also make sandwiches with the left over pakoras.
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