How to make it
6 steps. Take it one step at a time.
Combine the sliced onions, julienned potatoes, and chopped green chilies
In a large mixing bowl, combine the sliced onions, julienned potatoes, and chopped green chilies.
Add the gram flour, rice flour, carom seeds, red chili powder, turmeric
Add the gram flour, rice flour, carom seeds, red chili powder, turmeric, and salt to the vegetables. Toss well so the vegetables are coated with the dry mix.
Gradually sprinkle water a little
Gradually sprinkle water a little at a time while mixing with your hands. The goal is to create a thick, sticky batter that just coats the vegetables. Do not make it runny.
Heat oil in a deep pan or kadhai
Heat oil in a deep pan or kadhai to approximately 180°C (356°F). To test, drop a small bit of batter; it should sizzle and come to the surface immediately.
Drop spoonfuls or small clumps of the vegetable mixture
Drop spoonfuls or small clumps of the vegetable mixture into the hot oil. Fry in batches for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
4 minRemove the pakoras
Remove the pakoras using a slotted spoon and drain on paper towels to remove excess oil. Serve hot.
A little kitchen wisdom
For extra crispiness, ensure the oil is hot before dropping the batter and don't crowd the pan. Using rice flour helps create a crunchier texture that lasts longer.
