Pakoras are deep fried Indian fritters made with chickpea flour and chopped veggies. I haven’t made pakoras in ages, mainly because I stopped deep frying foods at home years ago in an effort to eat healthier. But somehow a couple weekends ago I was craving homemade pakoras. I’ve had pakoras at Indian restaurants many times, but there is something about having homemade pakoras that is – well, let’s just say like anything homemade, it has a taste onto it’s own.
Pakoras can be made with any variety of non-juicy vegetables. Because pakoras are deep fried, you don’t want to make them with tomatoes or cucumbers, but pretty much anything else will work – chopped broccoli, cauliflower, carrots, cabbage and onions to name a few. In this recipe I have chosen to make pakoras the way my Mom used to make them – with cabbage and chopped onions. Here is the recipe.
Cabbage and Onion Pakoras
makes 35-40 pakoras
- 3 cups chickpea flour (also called besan)
- 3 cups shredded cabbage
- 1 1/2 cups chopped onions from one small onion
- 1 cup chopped cilantro
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp asafoetida powder
- 1 tsp turmeric powder
- 1 tsp paprika or chili powder
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 cup water
- 1 tsp baking soda. You can choose to add baking soda or leave it out. As you can see in the photos below, baking soda makes the pakoras plump and fluffy, while without baking soda the pakoras are denser. Pakoras taste great either way.
- In a large mixing bowl mix together all the ingredients to form a thick sticky batter dough.
- Heat oil and get ready to fry the pakoras (please be careful when deep frying). Drop spoonfuls into the oil and fry until golden brown in color about 5 minutes. Take out of oil and place on paper towels to drain any excess oil.
- Serve pakoras with mint chutney, ketchup or any chutney of your choice.
Cook’s Notes: Try making these pakoras with chopped baby spinach and onions, finely chopped broccoli, cauliflower, green beans, or zucchini.