These tasty, deep-fried treats are classic Indian street food. Light, crunchy, and easy to make, they’re perfect with our sweet cooling mint chutney or even plain sour cream.
6 as an appetizer
- 1 cup plus 2 tbsp (280 ml) chickpea flour (also sold as gram flour or besan)
- 1 1/2 tsp (7.5 ml) baking powder
- 3 medium onions, thinly sliced
- 2 long green serrano or bird’s eye chilies, seeds removed, finely chopped
- 1/4 cup (60 ml) freshly chopped cilantro leaves
- 3/4 cup (185 ml) water
- 1 1/2 tsp (7.5 ml) kosher salt
- vegetable oil for deep-frying, about 4 cups (1 L)
- mint and cilantro chutney
- In a large bowl, combine the chickpea flour with the baking powder and mix well. Drop in the onions, chilies, and cilantro. Coat the vegetables with the flour mix, then slowly add the water.
- It should be like a thick pancake batter. If needed, add water a teaspoon (5 ml) at a time to make a stiff batter.
- In a large heavy-bottomed pot or wok, heat enough oil to 350F (177C) over medium-high heat. Line a baking sheet with paper towels.
- Working in batches and being careful not to overcrowd the pot (which would reduce the temperature of the oil), drop spoonfuls of the batter into the hot oil. Deep-fry, turning frequently, for 2 to 3 minutes, or until the pakoras are crispy, slightly puffed, and golden brown. Remove with a slotted spoon or spider, and drain on the paper towels.
- Serve with the chutney.