Those of you who might already be familiar with vegetable pakora might recognize it from the menu of your local Indian restaurant. However, pakora actually originated in Pakistan, who later moved into the Uttar Prades region, and ultimately spread the love of vegetable pakora (vegetable fritters made with chickpea flour) throughout India. Enjoy these pakora alone, with a sprinkle of masala powder, or with a generous amount of fresh mint chutney. Delicious!
(Makes 4 servings)
3 cups of potatoes, boiled until firmly cooked and divided into 2 batches
1 medium onion, thinly sliced
2 cups of chickpea flour
3/4 teaspoon coriander powder
1/2 teaspoon cumin
Chili powder or fresh chili to taste
1 teaspoon salt
1/2 teaspoon baking powder
1 small garlic clove, minced
1/2 cup of water
1) Roughly chop half of the cooked potatoes (pieces should roughly be 3/4 cm in size). Mash the remaining potatoes.
2) Add a little bit of oil to a pan with the onions, spices, and chopped potatoes and fry for a couple of minutes until the rawness of the onions is slightly removed. Do not fry for longer than 2 minutes.
3) Mix in remaining ingredients, adding water a little bit at a time to form a thick paste. You may not need all the water.
4) Once mixed, deep fry approximately 2 tablespoons at time in medium hot oil, making sure to stir regularly so that it doesn't stick to the bottom of the fry pan. Once golden remove from oil and drain on absorbent paper.
5) Eat alone, with some mint chutney, or sprinkled with some chaat masala.