This has to be the best snack ever, very similar to the Indian onion bhaji but I think this is a little lighter as it uses less flour.
Ingredients
- 3 medium potatoes chopped into fine matchsticks
- 1 large brown onion finely sliced
- 4 green chillies finely chopped
- 1 handful fresh coriander roughly chopped
- 2 tsp cumin seeds
- 2 tsp salt
- 1 cup gram flour chickpea flour
- 2 tbsp plain flour
Substitutions
- Potatoes -> courgette matchsticks, spinach, Brussel sprouts, cabbage
- Onion -> red onion, shallots, leeks
- Green chillies -> jalapeños or chilli flakes
- Cumin seeds -> coriander seeds
- Fresh coriander -> parsley or spring onions
Instructions
- Throw all of the ingredients into a bowl and mix well.
- Leave for 10 minutes so that the potatoes can release water.
- Now mix again and if the mixture is too dry add a little water. We're going for just enough water to dissolve the flour really. Check out the picture, we're just turning the flours into a paste that coat the ingredients.
- These need to be deep fried and the easiest way is to use a wok. Half fill the wok with vegetable oil and heat to around 170℃
- Now, using a tablespoon slowly lower some of the mixture into the fryer.
- The trick is to cook just one little bit to start with to check the flavour, adjust the salt if you need to before carrying on.
- Using the tablespoon lower the mixture in odd shaped lumps slowly into the oil.
- You'll fry them for 6-8 minutes turning around half way through.
- They'll darken a little more when they're out of the fryer so take them out light brown.
- Enjoy the pakoray on their own or with mint yogurt or a dip of your choice.
If you have any leftover ...
- Pakora Chaat
- Pakora Wrap
- Pakora Wrap
- Pakora Egg Scramble
- Pakora Street-Style Roll
- Pakora Curry
- Pakora Crunch Salad
Pakora Chaat Break leftover pakoras. Top with yogurt, chutney, onions, chaat masala.
Pakora Wrap Stuff pakoras into a tortilla, roti or Lebanese flatbread with lettuce + mint yogurt.
Pakora Egg Scramble Chop pakoras, fry with eggs, instant breakfast.
Pakora Street-Style Roll Warm leftover pakoras in the air fryer so they're crispy again. Lay them inside a paratha with onions, coriander, yoghurt, and a squeeze of lemon. Roll tight. It tastes like something you’d buy from a roadside stall at midnight.
Pakora Curry Warm leftover pakoras in a pot with yoghurt, turmeric, chilli, and a splash of water. Simmer until everything becomes thick and tangy. Serve with rice.
Pakora Crunch Salad Warm leftover pakoras in an air fryer and roughly chop them. Toss with lettuce, cucumbers, tomatoes, yoghurt, lemon, and a sprinkle of chaat masala. It turns a heavy snack into a proper sit-down meal.
Tips
- Potatoes release water, naturally hydrating the batter so add less water than you need and let the batter sit for 20 minutes before frying.
- Gram flour gives crispness without heaviness
- Cumin seeds add aroma and crunch
- Deep frying at ~170°C ensures golden, not burnt
- Testing one pakora first lets you adjust salt/flavour perfectly