Pakoras (South Asian Spiced Vegetable Fritters)

Name: Pakoras (South Asian Spiced Vegetable Fritters)
Yield: Serves 4 to 6 (makes about 15 pakoras)
Cuisine: Indian
Ingredients: 1 , large red onion, halved and sliced thin (1½ cups/5 ounces); 1 , large russet potato, peeled and shredded (1½ cups/6½ ounces); 1 cup, baby spinach, chopped; 1 , serrano chile, stemmed and minced; 1 teaspoon, ground cumin; 1 teaspoon, ground coriander; 1 teaspoon, ajwain; ½ teaspoon, table salt; ½ teaspoon, Kashmiri chile powder; ¼ teaspoon ground, fenugreek; ¾ cup, besan; 1 teaspoon, baking powder; ½ teaspoon, ground turmeric; ¼ cup, water; 2 quarts, canola oil for frying

31 comments

Appears in Cook's Illustrated July/August 2022, America's Test Kitchen TV

Use produce that you have on hand to make these richly spiced fritters from the Indian subcontinent—and don’t forget a vibrant chutney (or two) for dunking.

SERVES4 to 6 (makes about 15 pakoras)

TIME1 hour

has video

WHY THIS RECIPE WORKS

Pakoras are spiced vegetable fritters from the Indian subcontinent that are made with a thick batter of besan (flour milled from skinned and split brown chickpeas) and water. Traditionally served with hot cups of masala chai, the crispy, cr...

This is a members' feature.