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Shared By Katie Heathershaw

Pakora (Indian Vegetable Fritters)

Ingredients

  • Cups
  • Metric
  • ▢ 2 1/4 cups chickpea flour (Note 1)
  • ▢ 1 tsp turmeric powder
  • ▢ 1 tsp cumin powder
  • ▢ 1 tsp coriander powder
  • ▢ 1 tsp fenugreek powder (Note 2)
  • ▢ 1/2 tsp chilli powder (pure chilli powder, Note 3)
  • ▢ 2 tsp salt (cooking/kosher salt)
  • ▢ 3/4 cups + 2 1/2 tbsp water
  • ▢ 1 1/2 cups onions , grated using standard box grater (~1 1/2 onions)
  • ▢ 2 cups potato (~1 large), peeled and grated using standard box grater (Note 4)
  • ▢ 2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice size pieces (or grate)
  • ▢ 2 large red chillies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)
  • ▢ 1 tbsp fresh ginger , finely grated
  • ▢ 2 tbsp coriander/cilantro leaves , finely chopped
  • FOR COOKING:
  • ▢ 3 – 4 cups vegetable or canola oil (4cm / 1.5″ depth in pot)
  • CORIANDER MINT SAUCE FOR PAKORAS (OPTION 1):
  • ▢ 2 cups mint leaves
  • ▢ 1 cup coriander/cilantro leaves
  • ▢ 1/4 cup eschalot , sliced
  • ▢ 3 tbsp lime juice
  • ▢ 1 tsp caster sugar
  • ▢ 1/2 tsp cumin seeds
  • ▢ 1/2 tsp cooking/kosher salt
  • ▢ 2 ice cubes (loosens + keeps sauce green)
  • MINTED YOGURT SAUCE (OPTION 2):
  • ▢ 1 cup plain yoghurt
  • ▢ 1/2 cup mint leaves , packed
  • ▢ 1/4 tsp salt

Read Directions

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