Chopped Onion Pakora Fritters Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Pakora (Indian Vegetable Fritters) image

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Provided by Nagi

Number Of Ingredients 26

Ingredients

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Steps:

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHOPPED ONION PAKORA FRITTERS

Chopped Onion Pakora Fritters image

Number Of Ingredients 14

Ingredients

1/2 teaspoon Chaat Masala or store-bought
1/2 cup garbanzo beans, flour
1 small onion, finely chopped or minced
1 small russet potato (or any potato), peeled and grated
1/2 cup finely chopped fresh cilantro, including soft stem
1 tablespoon peeled and finely chopped fresh ginger
2 teaspoons coriander, coarsely crushed with the back of a spoon
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon , ground ajwain, seeds
1/4 teaspoon baking soda
1 teaspoon salt, or to taste
2 to 3 tablespoons water
1 1/2 to 2 cups peanut oil for deep-frying

Steps:

1. Prepare the chaat masala. Sift the chickpea flour in a medium bowl and mix in the onion, potato, ginger, coriander, fenugreek, cumin, ajwain seeds, baking soda, and salt. Add the water as needed to make a semi-thick mixture.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, with your fingers or a tablespoon, drop 1-inch uneven balls of the mixture carefully into the hot oil and fry as directed in the box. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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