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Vegetable Fritters (Pakistani Pakora)

pakistani-pakoraPakoras, savoury fritters, are a very popular chaat-snack or appetizer-in Pakistan and northern India. The chickpea batter gives them a unique flavour, and their crispy crust encases all kinds of vegetables and sometimes chunks of meat. Pakoras are often bought from street vendors who serve them wrapped in a new paper cone.

1 cup chickpea flour (besan)
1-2 hot chile peppers, minced
1 tsp. ground cumin
1½ tsp. sea salt
½ cup warm water
2 Tbsp. oil
2-3 cups prepared vegetables
oil, for deep frying

In a large bowl, add the chickpea flour, optional chile peppers, cumin, salt, water and 2 Tbsp. of oil. Whisk the ingredients vigorously to incorporate air and make a fluffy, smooth batter. Alternatively, put all the batter ingredients into a blender and puree until smooth. Set aside and let the batter rest for about 20-30 minutes.

Heat about 1-2" of oil in a heavy skillet or deep pot over medium-high flame to 365-375°F. Using a fork, dip the prepared vegetables into the batter to coat. Then drop into the hot oil and deep fry until lightly browned on all sides. Remove to a plate lined with paper towels and hold warm while you repeat with the remaining vegetables.

Serve hot with mint chutney or cilantro chutney.

Makes 4-5 servings.

Pakora Variations:

  • Vegetables for Pakora: Eggplant sliced into thin rounds; par-cooked potatoes, sliced into thin rounds; cauliflower or broccoli broken into florets and blanched; peppers sliced into rings; okra sliced into rounds; chopped tomatoes. Use your imagination.
  • Bhajji, or Piaz Pakora: Use onions sliced into rings.
  • Murgh Pakora: Cut boneless, skinless chicken breast into cubes and marinate in tandoori marinade for about 30 minutes. Drain excess marinade, dip the chicken in the batter and fry.
  • Palak Pakora: Mix 2 or 3 cups of chopped spinach or cabbage with the pakora batter. Drop spoonfuls into the hot oil and fry until golden.
  • Paneer Pakora: Use cubed paneer cheese.
  • Add a pinch of garam masala, turmeric or asafoetida powder (hing) to the batter if you like.