Pakora
Pakoras are a delicious and versatile Indian appetizer that can be made with a variety of vegetables. They are made by dipping battered vegetables in hot oil and frying until golden brown. Pakoras are a great way to use up leftover vegetables, and they are also a great party food.
Pakoras are a popular Indian appetizer that is believed to have originated in the Punjab region. The word "pakora" comes from the Sanskrit word "pakva," which means "cooked." Pakoras are typically made with a batter of chickpea flour, water, and spices, and they can be filled with a variety of vegetables, such as potatoes, onions, peppers, and carrots. Pakoras are usually fried in hot oil until they are golden brown, and they are often served with a dipping sauce, such as chutney or raita.
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Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped carrots
  • Vegetable oil, for frying
Instructions
  1. In a large bowl, whisk together the chickpea flour, baking powder, and salt.
  2. Gradually add the water, whisking until a smooth batter forms.
  3. Fold in the onion, green bell pepper, and carrots.
  4. Heat a large saucepan or deep fryer to 375 degrees F (190 degrees C).
  5. Drop the batter by spoonfuls into the hot oil.
  6. Fry until golden brown, about 2 minutes per side.
  7. Drain the pakoras on paper towels.
  8. Serve hot with your favorite dipping sauce.
Why It Works
  • The chickpea flour batter is what gives pakoras their characteristic crispy exterior. Chickpea flour is a gluten-free flour that is made from ground chickpeas. It is a good source of protein and fiber, and it has a slightly nutty flavor.
  • The baking powder helps the batter to rise and become light and fluffy. Baking powder is a leavening agent that is used to create bubbles in baked goods. When the batter is fried, the bubbles expand and create a crispy exterior.
  • The salt helps to season the batter and to bring out the flavor of the vegetables. Salt is an essential ingredient in many dishes, and it can help to enhance the flavor of other ingredients.
  • The water is used to thin the batter and to make it easier to coat the vegetables. Water is an important ingredient in many batters, and it can help to create a smooth and consistent batter.
  • The vegetables add flavor and texture to the pakoras. Vegetables are a great source of vitamins, minerals, and fiber, and they can help to make pakoras a more nutritious appetizer.
  • The hot oil is used to fry the pakoras until they are golden brown. Hot oil helps to create a crispy exterior and to cook the vegetables through.
  • The paper towels are used to drain the excess oil from the pakoras. Paper towels are a great way to remove excess oil from fried foods, and they can help to make pakoras less greasy.