Snack Time Just Got Better with These Golden Crunchy Pakoras

Pakora are such tasty yet simple Indian snack foods made from various types of vegetables. In order to make Pakora, different kinds of vegetables are coated with spiced gram flour mixture following their preliminary processing and then deep-fried in oil to obtain a light golden color. Take a look at the ingredients below that will help you lay your hands on making your very own three different varieties of Pakora namely: potato, onion, and spinach. This recipe will also lead you to the technique of how to get that crispiness of the pakora.

Basic Pakora Batter:

Ingredients:

·                          ·         1 cup gram flour

          ·        1/4 cup rice flour, FOR CRISPIER VERSION

          ·        1 tsp ajwain carom seeds

          ·        1 tsp jeera cumin seeds

          ·        1/2 tsp haldi turmeric powder

          ·        1 tsp red chili powder

          ·        1/2 tsp garam masala

          ·        Salt, to taste

          ·        Water, as required

          ·        Oil for deep frying

Potato Pakora:

     2 large potatoes sliced thin

Onion Pakora:

2 large onion rings cut thin roundels

Spinach Palak:

In a mixing bowl mix the gram flour, rice flour, carom seeds, garam masala, turmeric powder, red chili powder, cumin seed, salt well.

Add little water to get thick paste. The mixture should smooth and the batter must be stiff. It should not be too watery. Ensure the vegetables get well dipped in the batter and an even coat is obtained. Remove the skin of the potatoes. Cut a little into round slices.

Onion Pakora:

Peel the onions and make into thin rings. Weave out the onions and keep the rings aside. Palak Pakora

Strip the leaves of the spinach and roughly chop them. The Vegetables Are Coated

The above vegetables are mixed to this mixture and coated properly in such a way that the vegetables are coated properly. Oil Is Heated

Heat some oil in a deep frying pan to medium-high. The oil has to be hot but not smoking. You may check the temperature by putting a little batter in a pan. It should sizzle and rise to the top in no time.

Deep-fry the Pakora four to five minutes per batch, or until they are golden and crisp all over, turning a few times so they turn evenly in color. Deep-fry five to six such spoonfuls of the mixture, adjusting the proportion based on the quantity in the pan—if the Pakora are too many, they will sit on top of each other and not cook through. Deep-fry the Pakora four to five minutes per batch, or until they are golden and crisp all over, turning a few times so they turn evenly in color.

More Tips Take an aid of the slotted spoon and take out the Pakora from the oil. Place on the paper napkins to drain off the oil. Serve The Pakora are ready to be served now. Serve with chutney or ketchup.