Pakora Fritters

Pakoras are a must have street food, filled with delicious mouth watering flavors and textures. A chickpea battered fritter, fried with spices, onions and veggies and served alongside tangy tamarind chutney. A popular snack made during rainstorms with hot Masala Chai (recipe here). A favorite amongst all, a staple during Ramadan, Eid and any festive celebration.

It was a childhood classic, one my mom made but my most fond memories are of them being made by my moms best friend. She would make platefuls and send them on the daily. Every time I see or eat pakoras I am only reminded of her beautiful soul. Please say a little prayer for my Aunt, God bless her, protect her and grant her the highest of levels. Ameen!

Here’s my take on this holiday snack favorite!

Batter Ingredients: 1.5 c. Chickpea Flour 1 tbsp Yogurt 1 tsp Coriander Seeds 1 tsp Cumin Seeds 1 tsp Crush Red Flakes 1.5 tsp Salt 1/2 tsp Baking Powder 3/4 to 1 cup Water (I used 3/4 plus 1/8 cup)

Mix and set aside the batter ingredients (it will be a thick paste). Setting the paste aside to rest is important in developing a fermentation process. Even if it’s for just 10 minutes. You will notice small bubbles form as it rests.

Chop the following: 2 Green Chilies Handful Chopped Cilantro 4 oz fresh Spinach Leaves Sm Onion chopped 1 Potato 1 clove garlic minced 1/2 inch piece ginger minced

Add the chopped veggies to the batter right before frying.

Heat 3 to 4 cups of oil for frying.

Add tablespoon dollops of batter into the heated oil.

Fry on medium heat until Pakora fritters are golden brown (about 5 minutes).

Initially the fritters will sink to the bottom of the pan, but then as they crisp and start to cook, they will begin to float. Do Not over crowd the pan.

Strain the cooked Pakoras on a paper towel lined baking sheet.

Enjoy with a side of Cilantro Avocado Chutney and Tamarind & Date Chutney!

Tips:

Veggies may be chopped in advanced and batter may be made in advance but do not mix the two until ready to fry or your batter will retain water which will leave you with soggy Pakoras and lots of splatter while frying.

Switch it up, add some meat or omit the veggies you dislike, and if you’re a sweet and savory lover like me, give it a try with some bananas or plantains.