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Mixed Vegetable Pakora

Who doesn't love a freshly fried fritter? This vegetable pakora recipe is chock-full of onion, zucchini, and cauliflower and is flavored with a mixture of dried herbs and spices.
Course Side Dish, Vegetarian
Cuisine Indian
Keyword pakora
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 medium onion peeled, halved, and cut into half-moons
  • 1 small zucchini coarsely grated
  • 1.5 cups cauliflower cut into small florets
  • 1 small green chili such as Thai or jalapeño seeded and minced
  • 2 cups chickpea flour
  • 1/4 cups cornstarch
  • 1 tbsp ground turmeric
  • 1/8 - 1/4 tsp ground cardamom
  • 1/4 tsp ground cumin
  • 1 tsp ajwain or carom seeds (optional)
  • 2 tsp dried fenugreek leaves (optional) gently crushed between fingers to release fragrance
  • 1 tsp salt
  • 1.5 cups water
  • canola oil for shallow frying

Garnishes

  • finely chopped cilantro
  • lime wedges
  • cilantro or tamarind chutney
  • chaat masala
  • Himalayan pink salt

Instructions

  • Combine onion, zucchini, cauliflower, and green chili in a small bowl; set aside.
  • Combine chickpea flour, cornstarch, turmeric, cardamom, cumin, carom, and fenugreek leaves, if using, and salt in a large bowl and mix to combine. Slowly add water, mixing with a whisk to combine. Add more water as needed (mixture should be like pancake batter); set aside.
  • Pour oil to about 1/2 inch in a large cast iron skillet. Heat oil until shimmering and just before it starts to smoke. You can also use a deep-fry thermometer; let oil rise to 350°F.
  • When oil is ready, combine vegetables with batter and gently lower large tablespoonfuls of mixture into the hot oil, being careful not to splatter hot oil.
  • Let cook for a total of 5 to 6 minutes, turning once during the cooking process. If they start to brown too quickly, turn down the heat a bit. Drain pakoras on paper towels and sprinkle with finishing salt. Serve immediately with lime wedges, cilantro, and Sukhi’s Mango Chutney.

Notes

  • To test if the oil is hot enough, add a tiny bit of the batter into the oil. The batter should bubble and rise to the top.
  • Make sure the pakoras do not touch one another in the hot oil, or they will stick together.