Indian Vegetable Fritters (Crispy Pakoras or Bhajiyas)
Homemade Pakoras, bhajiyas, or Indian Vegetable Fritters are so delicious! Crispy battered potatoes, onions, and spinach, loaded with spices, and deep fried until extra crispy and delicious! Then, serve with chutney for a crispy, crunchy treat! This is my family's favorite recipe for homemade pakoras, and there's a reason why!
Servings: 5
Calories: 279kcal
Equipment
Ingredients
- 1½ teaspoon cumin seeds see notes
- 1½ teaspoon coriander seeds see notes
- 1 cup chickpea flour plus more
- 2 tablespoons cornstarch
- 2 teaspoons ginger garlic paste
- 2 teaspoons dried fenugreek leaves
- 1 teaspoon kosher salt
- 1 teaspoon celery or carom seeds ajwain, optional
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground turmeric
- ¼ teaspoon baking soda
- 1 serrano pepper seeded and minced (optional)
- ¼ cup chopped cilantro
- 1 large onion cut in half and thinly sliced
- ⅓ cup roughly chopped baby spinach packed
- 1 small potato peeled and julienned (keep in water until ready to use)
- Oil for frying
Instructions
- COMBINE: In a bowl, stir together the chickpea flour, cornstarch, cumin, and coriander (see notes), ginger garlic paste, fenugreek leaves, kosher salt, celery seeds, red pepper flakes, baking soda, turmeric, minced serrano, chopped cilantro, 1/2 of the sliced onions, and ⅓ cup of water. Stir to combine.
- LET SIT: Allow the batter to sit for at least 30 minutes, covered. The salt will cause the onions to release their water into the batter, and this takes time! Then, stir in the remaining onions, baby spinach, and drained potatoes into the batter. Really get in there with your hands and mix the batter, squishing the veggies down. Heat 2-inches of frying oil in a deep skillet to 325ºF.
- COATING: When the oil is ready, stir the batter and make sure it’s not completely liquid-y. You want the onions and veggies to be lightly coated in the wet batter but for the batter to not be too runny. If it’s runny, add a tablespoon of chickpea flour until it thickens slightly. If its too dry, add a tablespoon of water and stir to combine. The thick batter should just coat the stringy ingredients.
- FRY: Use two metal tablespoons to gently lower a heaping tablespoon of the mixture in the hot oil in the shape of a birds nest; kind of messy but together at the same time. Test one and let it fry for 7-8 minutes, flipping halfway or until golden and crispy. Remove to a paper towel-lined plate with a slotted spoon. If the pakora held together, add more pakoras until the frying vessel has them spaced out about 1/2 inch apart and fry in batches. Towards the end, if the batter becomes too runny, add a tablespoon of chickpea flour at a time until it thickens up to the original frying consistency.
- SERVE: Serve pakoras with tamarind or green chutney.
Notes
- Toast the spices: I like to toast the coriander and cumin seeds in a dry skillet over medium-low heat for about 4-5 minutes or until fragrant. Transfer to a mortar and pestle and break the seeds down just a bit; you don’t want it to be a powder. This gives homemade pakoras the best flavor!
- Troubleshooting: If the fritter falls apart in the oil, most likely the batter was too thick. You just need to add a little more water so that it binds the ingredients a little better. Remember, you don't want the flour mixture to be dry.
- Green Chutney: add a small bunch of cleaned cilantro, 1-2 jalapenos, 2 cloves of garlic, ¼ teaspoon of cumin seeds, ¼ teaspoon of kosher salt, and ¼ cup of water to a blender and blend until smooth. You may need a little more water depending on the size of the cilantro bunch. You can swap some of the cilantro for mint if you'd like.
Nutrition
Calories: 279kcal | Carbohydrates: 28g | Protein: 7g | Fat: 16g | Fiber: 5g | Sugar: 4g
