Saturday, 28 November 2009
This recipe, along with other sizzling holiday snacks, can be found in the article
At a glance
2 cups gram (chickpea) flour
1 teaspoon red chile powder
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon baking powder
Water as needed
Peanut oil for frying
Thinly sliced green chiles (such as serranos), onions, eggplant, and potatoes (about 3/4 cup each)
In a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water and mix well until the batter has a creamy consistency. Heat the oil in a deep pan until water splatters when sprinkled on it.
Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown. Serve them in bowls with the vegetables all mixed together.
These pakoras are some of the easiest Indian snacks to make. I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.