Yield: Approximately 20-30 Pakoras
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Ingredients:
- 2 medium Potatoes, peeled and cut into 1-inch cubes – Waxy potatoes like Yukon Gold hold their shape best.
- 1 large Onion, roughly chopped
- 1/2 cup Besan (Gram Flour/Chickpea Flour)
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Red Chili Powder (adjust to taste)
- 1/2 tsp Turmeric Powder
- 1/4 tsp Coriander Powder
- Salt to taste
- Oil for deep frying – Vegetable oil or sunflower oil works well.
Instructions:
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Prepare the Vegetable Mixture: In a large bowl, combine the potatoes and onions. Add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt. Mix well to coat all the vegetables evenly.
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Add Besan: Sprinkle the besan over the vegetable mixture. Gently fold it in with your hands until the vegetables are lightly coated – don’t overmix! A little bit of dry besan is okay; it helps with crispiness.
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Heat Oil: Heat enough oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough to sizzle when you drop in a small piece of the vegetable mixture.
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Fry the Pakoras: Take a small portion (about 2 tablespoons) of the besan-coated vegetable mixture and carefully drop it into the hot oil. Don’t overcrowd the pan – fry in batches.
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Fry Until Golden & Crispy: Fry for 8-10 minutes, turning occasionally, until the pakoras are golden brown and crispy.
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Remove & Drain: Remove the fried pakoras with a slotted spoon and place them on a paper towel to drain excess oil.
Tips & Variations:
- Vegetable Choices: You can use other vegetables like cauliflower, spinach, paneer (Indian cheese), or mushrooms.
- Crispiness: For extra crispy pakoras, you can add a tablespoon of cornflour to the besan mixture.
- Spice Level: Adjust the red chili powder according to your preference.