Pakoras are wonderful crispy little fried fritters and are a classic Indian snack and street food. There are many variations of pakora, but this is our favorite, with potato, spinach and onion. They pair nicely chutneys (mint or coriander offer a wonderful contrast) and tomato style sauces. Like anything fried, Pakoras are the best enjoyed as fresh as possible! However, they do heat up nicely once they are refrigerated or frozen as long as they are reheated in the oven! (At 375 degrees for 5-10 minutes or until crispy).
They are made with besan flour, (which is actually very finely ground chickpeas), therefore it is a very nice little gluten-free snack! —elizabeth c
about 50 pieces
besan flour (chickpea flour)
dried mango powder (amchoor)
2 1/2 teaspoons
1 1/2 teaspoons
cumin seeds, whole
red chili powder (like cayanne)
medium russet potato (peeled and chopped into small peas sized squares)
small yellow onion (cut about the same size as the potatoes)
box of frozen chopped spinach (10 oz)
vegetable oil (for frying)
1 cup of water or less
In This Recipe
Mix all of the ingredients together in a large bowl. Gradually add up to 1 cup of water until the mixture reaches "dropping consistency".
Heat enough vegetable oil (about 3 cups) for frying on medium/ medium high heat. When the oil is hot enough, drop the mixture in by small tablespoons and fry until golden brown, flipping to make sure they brown on each side.
Once nicely browned, remove the fritters from the the oil, (putting them on a paper towel of course helps remove an excess oil), and then enjoy! They are best served hot and fresh with a chutney or sauce for dipping!