Pakora is a popular snack in the Indian sub-continent, usually served with tea. Its usually consumed when it is hot and crispy during a rainy day.
- 1 cup besan (chickpea powder)
- 3 tablespoons rice flour
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- 2 green chilies, finely chopped
- 2 tablespoons coriander leaves, finely chopped
- 1 teaspoon turmeric
- 1 small potato, thinly sliced
- 1 medium sized onion, thinly sliced
- a few florets of cauliflower, thinly sliced
- Oil to fry
In a mixing bowl add besan, rice flour, garam masala, coriander powder, turmeric, cumin seeds, ajwan seeds and salt.
Add water little by little and mix the ingredients to get a smooth batter.
Add finely chopped green chilies and coriander leaves & mix well to get a thick soup or thick cream consistency.
Heat oil in a heavy bottomed frying pan on medium flame.
Dip the vegetable slices in the batter one after another making sure the slices are well covered with the batter.
Slowly drop them into the frying pan.
Pakoras can be fried in small batches. They usually take 4 to 5 minutes to fry.
Fry the pakoras till they are golden-brown on both the sides, turning occasionally.
Serve hot with any chutney.