This recipe is not mine neither do I want to take credit for it, but it has been passed on from my mom and my older sister to me. I was a pretty clueless cook actually, but they’ve helped me along- slowly nudging me to become better and better in the kitchen!
Batter Mix Ingredients:
- 1 ¼ cup baisan/ chickpea flour
- 1 tsp heaped salt
- 3 tsp heaped flaked chillies
- 1/2 tsp baking soda
- 2 tblsp cornflour
- 1 tsp zeera/ white cumin
- 1 tsp methi / dried fenugreek leaves
- ¼ tsp black pepper
- ¼ tsp garam masala/allspice
- 3/4 cup water or more depending on the thickness of the batter
A batch of this batter makes the crispiest, crunchy golden pakoras that are a treat to have with fresh mint chutney or our local favorite: chili garlic sauce. And you can’t go wrong with this one either.
I’ve tried this batter out with potatoes and bread and aubergine- even cottage cheese, it always yields absolutely delicious results. Try it out this Ramzan or just have it the next time it rains!
Vegetables to add:
- 1 large potato thinly sliced
- 2 onions
- Handful of spinach leaves chopped
- 8-10 mint leaves chopped
Sift the baisan and add all the dry ingredients to it, mix in water, ensuring that the mix does not get too wet. (when the vegetables are added, they tend to make the batter more watery anyway) Add the vegetables prior to frying and mix until well coated. Heat oil to deep fry the pakoras in a large wok. Fry in batches until golden and drain on paper towels before serving.
I like to sprinkle a crazy amount of chat masala on top before serving, but its completely up to you if you want to, these are delicious even without! You can use this batter for bread to make bread pakoras and other vegetables as well, its amazing with cottage cheese too! Happy frying – and eating of course!