Pakora Party
Recipe Type: Appetizers and Sides | Seasons: Spring, Winter
Makes 4 to 6 servings and ½ cup
Pakora recipe inspired by the Sakariya Family | Origin: Shedubhar, Gujarat | Serves 4 to 6
Chutney recipe by Mohani Devi Bishno | Origin: Osian, Rajasthan | Makes ½ cup
INGREDIENTS
¾ pound (340 g) vegetables of your choice, thinly sliced or cut into matchsticks
1 small red onion, thinly sliced (about 6 ounces/170 g)
1 to 2 serrano peppers, thinly sliced
1 cup (50 g) roughly chopped cilantro, leaves and tender stems
¾ cup (90 g) besan (chickpea flour)
¼ cup (40 g) rice flour
1 teaspoon ground turmeric
½ teaspoon Guntur Sannam chilli powder
Whole Spice Combo
1 teaspoon cumin seeds
½ teaspoon fennel seeds
1¼ teaspoons fine sea salt, plus more if needed
Canola oil, for frying
Fine sea salt or chaat masala, optional
Ketchup or chutney of choice, for serving
Rajasthani Green Chutney
3 cups (150 g) roughly chopped cilantro, leaves and stems
1 to 2 serrano peppers, roughly chopped
Juice of 1 lemon (2 to 4 tablespoons)
1 teaspoon cumin seeds
1 teaspoon fine sea salt, plus more if needed
2 to 4 tablespoons ice water
PREPARATION
- To make the pakoras: Place the vegetables of your choice, the onion, serrano peppers, cilantro, chickpea flour, rice flour, turmeric, chilli powder, the whole spice combo, and salt in a large bowl and toss to coat the vegetables in the flour mixture. Let sit for at least 15 minutes, up to 1 hour.
- Gently massage the vegetable mixture. Then, add 1 tablespoon of water at a time, mixing periodically, until a thick batter forms (you’re looking for something a little thicker than pancake batter).
- Heat 1½ inches of canola oil in a Dutch oven or other large, heavy-bottomed pot over medium-high heat to 350°F. Gently drop 2-tablespoon portions of the battered vegetables into the hot oil and fry, flipping halfway through, until the vegetables are cooked through and the outside is deep golden and crisp, 4 to 8 minutes depending on the vegetables you’re using.
- Using a slotted spoon, transfer the fried pakora to a baking rack-lined tray to drain, sprinkling with a little extra salt or chaat masala, if desired. Repeat with the remaining pakora mixture. Serve hot with ketchup or the chutney of your choice.
- To make the chutney: Combine the cilantro, serrano peppers, lemon juice, cumin seeds, salt, and 2 tablespoons ice water in a blender and blend on high speed until smooth (if you are having trouble blending everything, add 1 tablespoon ice water at a time until a smooth chutney forms). Taste and season with more salt, if necessary. Serve immediately
