Description

Indulge in the ultimate comfort food this monsoon with crispy pakoras! These golden-brown delights, made from chickpea flour and fresh vegetables, are perfectly spiced and served hot with aromatic masala chai. Easy to prepare and incredibly satisfying, these pakoras will elevate your rainy day gatherings.

Ingredients

Scale

1 cup chickpea flour (besan)
1 medium potato, thinly sliced
1 medium onion, thinly sliced
1 cup spinach, chopped
1 tsp cumin seeds
1 tsp chili powder
½ tsp turmeric powder
2 tbsp fresh cilantro, chopped
½ cup cold water (adjust for batter consistency)
Oil for frying

Instructions

In a mixing bowl, combine sifted chickpea flour, cumin seeds, chili powder, and turmeric. Gradually add cold water to form a thick batter.
Fold the sliced potato, onion, and chopped spinach into the batter until evenly coated.
Heat oil in a frying pan over medium-high heat until shimmering (around 350°F / 175°C).
Drop spoonfuls of the batter-coated vegetables into the hot oil without overcrowding.
Fry until golden brown and crisp on all sides (approximately 4-6 minutes). Drain on paper towels to remove excess oil.
Serve hot with green chutney or tamarind sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Method: Frying
Cuisine: Indian

Nutrition

Serving Size: 4 pakoras (100g)
Calories: 270
Sugar: 2g
Sodium: 150mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: Experiment with different vegetables or add paneer for extra flavor. Ensure oil is sufficiently heated before frying to prevent greasy pakoras. Store leftovers in an airtight container in the fridge for up to three days; reheat in an oven at 375°F for crispiness.