PAKORAS (Indian vegetable fritters, serving four to six)


canola oil, for frying

1-1/2 cups besan (chickpea flour)

1 teaspoon cumin seeds

kosher salt, to taste

2 Yukon gold potatoes, peeled and cut into ½ inch pieces

½ small red onion, peeled and minced

Imli chatni (tamarind chutney), for serving (optional)

Podina chatni (mint chutney), for serving (optional)



1. Heat 2 inches of oil in a 6 quart saucepan until a deep-fry thermometer reads 300*.

2. Stir chickpea flour, cumin seeds, salt and 1 cup water in a bowl into a smooth batter. Stir potatoes and onion into the batter.

3. Working in batches, fry 2 tablespoon size amounts potato mixture, turning as needed, until golden and crisp, 8 to 10 minutes. Using a slotted spoon, transfer pakoras to paper towels to drain; season with salt.

4. Serve with chutneys on the side, if you like.


from Saveur Magazine

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