How to Make Pakoras:
- Prepare the Vegetables:
- Slice the onion thinly and set aside.
- Peel and grate or thinly slice the potato.
- Chop spinach leaves if you're using them, and finely chop the green chilies and ginger.
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Make the Batter:
In a large mixing bowl, add the chickpea flour (besan), cumin seeds, ajwain, red chili powder, turmeric powder, garam masala, and salt. Add the grated ginger, chopped green chilies, and coriander leaves. -
Mix the Vegetables into the Batter:
Add the sliced onion, grated potato, and spinach to the bowl with the batter mixture. Toss everything well to coat the vegetables in the flour mixture. You may need to add a few teaspoons of water to bring the mixture together into a thick batter (not too runny). It should hold its shape when you drop it into the oil. -
Heat the Oil:
Heat oil in a deep frying pan or wok on medium heat. The oil should be hot but not smoking (around 350°F or 180°C). Test with a small amount of batter — it should sizzle and rise to the surface immediately. -
Fry the Pakoras:
Take small portions of the batter with your fingers or spoon and gently drop them into the hot oil. Don’t overcrowd the pan. Fry the pakoras in batches, turning them occasionally, until they are golden brown and crispy (around 4-6 minutes). -
Drain and Serve:
Once the pakoras are fried, remove them using a slotted spoon and drain them on paper towels to remove excess oil.
Serving Suggestions:
Serve your crispy Pakoras hot with a side of green chutney (mint-coriander chutney) or tamarind chutney. They also go wonderfully with a cup of masala chai!
