Crispy Veggie Pakoras (Print Version)

# Ingredients:

→ For the Pakora Batter

01 - 1¼ teaspoons coriander seeds (toast them for extra punch)
02 - 1½ teaspoons cumin seeds (toasting boosts the flavor)
03 - ½ teaspoon red pepper flakes
04 - 1 teaspoon carom seeds (ajwain), optional but aromatic
05 - ¼ teaspoon turmeric powder
06 - 2 tablespoons cornstarch (makes the fritters crispy)
07 - 2 teaspoons dried fenugreek leaves (kasoori methi)
08 - 1 teaspoon kosher salt
09 - 1 medium-sided serrano chili, finely chopped (optional for heat)
10 - 2 teaspoons ginger-garlic paste
11 - 1 cup besan (chickpea flour), you might need a tad more
12 - ¼ teaspoon baking soda (secret to crunchy pakoras!)
13 - A handful of fresh cilantro, roughly chopped (around ¼ cup)

→ For the Vegetables

14 - Vegetable or peanut oil, enough for deep frying
15 - ⅓ cup baby spinach leaves, chopped coarsely
16 - One large onion cut into thin strips
17 - 1 small potato, peeled and sliced into thin matchsticks (keep soaked in cold water till ready)

→ For the Green Chutney (Optional)

18 - Two cloves of garlic
19 - One or two jalapeños or serranos (heat level is up to you)
20 - A small handful of fresh mint leaves (sub in place of cilantro if you like)
21 - A trimmed bunch of cilantro (rinse and remove stems)
22 - ¼ cup of water, give or take for blending
23 - Cumin seeds - around ¼ teaspoon
24 - A pinch of kosher salt (¼ teaspoon should be fine)

# Instructions:

01 - Toss cumin and coriander seeds in a heated dry pan on medium-low. Swirl them around every so often for 4-5 minutes until they smell amazing and their color darkens just a bit. This nifty trick brings out their oils, making them more flavorful. Dump them into a mortar and pestle and give a gentle crush—you’re not looking for powder, just busted enough to share their aromas with the batter.
02 - Grab a big mixing bowl and toss in the chickpea flour, cornstarch, crushed cumin and coriander, ginger-garlic paste, fenugreek, salt, ajwain if using, flakes of red chili, turmeric, baking soda, chopped serrano (if you want heat), cilantro, and only HALF of the sliced onion. Slowly pour in about ⅓ cup water and stir into a thickish batter like pancake batter. Don’t stress if it looks super thick—it’ll thin once the onions start sweating.
03 - Cover the bowl loosely and let the batter chill for at least a half hour. This downtime lets the salt pull moisture from the onions, so you get a perfect consistency. It also gives the spices time to spread their magic in the mix. If you’ve got more than 30 minutes to spare, aim for an hour—it’s worth the wait.
04 - Pat your julienned potato sticks dry after draining, then toss them into the batter bowl along with the reserved onions and spinach. Now get your hands dirty—mix everything well while squeezing the veggies just a bit. This helps release more liquid and makes sure every piece is coated in that flavorful batter.
05 - Give the batter one last look. It should feel thick enough to cling to the veggies without dripping off everywhere. Add a sprinkle of chickpea flour if it’s too thin, or a splash of water if it’s sticking together too much. Take it one tablespoon at a time to find the right balance. This little adjustment makes all the difference when frying.
06 - Pour 2ish inches of oil into a heavy pan or pot and warm it to 325°F (a thermometer is handy, but not required—drop a bit of batter into the oil; it should bubble up slowly without browning instantly). Always fry a test piece first: scoop up a heap of batter with spoons to shape a sloppy ‘nest,’ then slide it gently into the warm oil. Fry for about 7 minutes total, flipping around halfway, till golden brown and crunchy outside.
07 - Fry pakoras in batched groups so they don’t crowd each other or cool the oil. Give them space to puff up and cook nice and even, flipping once midway if needed. As the bowl gets emptier, your batter may thin—if that happens, sprinkle in a little extra chickpea flour. When they’re done, move the fried pakoras onto paper towels to soak up grease.
08 - While the pakoras are frying or just after you've made them, toss the cilantro (plus mint, if using), cumin, peppers, garlic, salt, and a bit of water into a blender. Blend until smooth and add more water if it’s looking too thick. Tweak the taste with a pinch of salt or even a tiny squeeze of lemon juice.
09 - Pop the pakoras onto a plate and dig in while they’re still warm and freshly crispy! Pair them with a green chutney or your favorite store-bought tamarind sauce. They’re unbeatable as an afternoon snack or a cozy choice on a drizzly day.

# Notes:

01 - These crispy veggie fritters are enjoyed across India, especially during the rains, paired with a hot chai.
02 - Using toasted whole seeds over pre-ground ones makes a huge flavor difference!
03 - Letting the batter rest is non-negotiable—this is what gives you crispy yet light bites.
04 - In India, you might hear these snacks called bhajiyas, pakoras, or fritters with slight differences in tricks and shapes.

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