- 2/3 cup (165 ml) chickpea flour
- 2/3 cup (165 ml) plain flour
- 2/3 cup (165 ml) self-rising flour
- 2 teaspoons (12 ml) salt
- 2 teaspoons (10 ml) yellow asafoetida powder
- 1 teaspoon (7 ml) turmeric
- 2 teaspoons (10 ml) cayenne pepper
- 1 teaspoon (7 ml) ground coriander
- 2 teaspoons (10 ml) green chiles, seeded and finely chopped
- About 2 cups (625 ml) cold water, or enough to make a smooth batter
- Bite-size vegetable pieces of your choice
- Ghee or oil for deep-frying
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.
- Combine the flours, salt, powdered spices and green chiles in a bowl. Mix well
with a wire whisk.
- Slowly add cold water while whisking the batter until it achieves
the consistency of medium-light cream. When you dip the vegetable into the batter,
it should be completely coated but neither thick and heavy nor runny and thin. Have
extra flour and water on hand to adjust the consistency as required. Let the batter
sit for 10 to15 minutes.
- Heat fresh ghee or oil to a depth of 2 to 3 inches (6.5 to 7.5 cm) in a wok or
deep-frying vessel until the temperature reaches about 345-355 degrees F/180 degrees
- Dip 5 or 6 pieces of vegetable in the batter and, one at a time, carefully slip
them into the hot oil. The temperature will fall, but try to maintain it between
345 to 355 degrees F (173 to 180 degrees C) throughout the frying. Fry until the
pakoras are golden brown, turning to cook them evenly on all sides.
- Remove with a slotted spoon and drain on paper towels.
- Continue cooking until all the pakoras are done.
- Serve immediately or keep warm, uncovered, in a slightly warm oven for up to
Yield: 2 dozen large or 3 dozen medium pakoras
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Indian Recipes