How do I make crispy indian pakoras for my thali?

Add a crispy twist to your 'Indian Thali' with our mouthwatering Pakoras. These deep-fried fritters will elevate your Thali to a whole new level of deliciousness!

You'll need

Items needed to answer the question, How do I make crispy Indian Pakoras for my Thali. Items include: Chickpea flour Rice flour Cumin seeds Turmeric powder Red chili powder Salt Onions Spinach Carrots Green chilies Chaat masala Coriander leaves

Chickpea flour 1 cup
Rice flour 2 tablespoons
Cumin seeds 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chili powder 1/2 teaspoon
Salt to taste
Onions 1 cup (finely chopped)
Spinach 1/2 cup (finely chopped)
Carrots 1/2 cup (grated)
Green chilies 2-3 (finely chopped)
Chaat masala 1/2 teaspoon
Coriander leaves 2 tablespoons (chopped)

Take note
Please be cautious when working with hot oil and ensure you have proper ventilation in your kitchen. Also, be careful not to overcrowd the pan when frying the Pakoras.

1

Prepare the Pakora batter

In a mixing bowl, combine 1 cup chickpea flour, 2 tablespoons rice flour, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste. Gradually add water while whisking until you have a smooth and thick batter.

2

Add veggies and spices

Add 1 cup finely chopped onions, 1/2 cup finely chopped spinach, 1/2 cup grated carrots, 2-3 finely chopped green chilies, 2 tablespoons chopped coriander leaves, and 1/2 teaspoon chaat masala to the batter. Mix well to ensure all the veggies are coated in the batter.

3

Heat the oil

Pour enough oil into a deep frying pan or kadhai to cover the Pakoras. Heat the oil over medium-high heat until it reaches a temperature of approximately 350°F (175°C).

4

Fry the Pakoras

Using a spoon or your hands, drop small portions of the Pakora batter into the hot oil. Fry them in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes or until the Pakoras turn golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

5

Serve and enjoy!

Garnish the Pakoras with some additional chopped coriander leaves and serve them hot with mint chutney or ketchup. They make a perfect addition to your 'Indian Thali' or can be enjoyed as a snack on their own!