Pakoras

27 INGREDIENTS • 5 STEPS • 20MINS

Pakoras

Crispy, golden-brown pakoras made with chickpea flour, grated potatoes, and onions are spiced with cumin, turmeric, and garam masala. Served with vibrant coriander and tangy tamarind chutneys, these pakoras are a flavorful snack!
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Crispy, golden-brown pakoras made with chickpea flour, grated potatoes, and onions are spiced with cumin, turmeric, and garam masala. Served with vibrant coriander and tangy tamarind chutneys, these pakoras are a flavorful snack!
20MINS
Total Time
$9.68
Cost Per Serving
Ingredients
Servings
4
us / metric
Neutral Oil
as needed
Neutral Oil
for frying
Chickpea Flour
2 cups
Chickpea Flour
Ground Cumin
2 tsp
Ground Cumin
Garam Masala
1 tsp
Garam Masala
Ground Turmeric
as needed
Ground Turmeric
Kashmiri Red Chili Powder
as needed
Kashmiri Red Chili Powder
Kosher Salt
as needed
Kosher Salt
Water
1 1/4 cups
Water
Russet Potato
2
Large Russet Potatoes, peeled, grated
White Onion
1
Large White Onion, grated
Red Fresno Chili Pepper
2
Red Fresno Chili Peppers, minced
Coriander Chutney
Jalapeño Pepper
4
Jalapeño Peppers, deseeded, chopped
4-5 jalapeños
Roasted Peanuts
4 Tbsp
Roasted Peanuts
Garlic
3 cloves
Garlic
Fresh Ginger
1/2 in
Fresh Ginger
Cumin Seeds
1 tsp
Cumin Seeds
Ground Turmeric
as needed
Ground Turmeric
Fresh Cilantro
2 bunches
Fresh Cilantro
leaves and soft stems only
Kosher Salt
to taste
Kosher Salt
Lime
1
Lime
Tamarind Chutney
Medjool Dates
1 cup
Pitted Medjool Dates
Tamarind Paste
4 Tbsp
Tamarind Paste
Water
1 1/4 cups
Water
Granulated Sugar
3 Tbsp
Granulated Sugar
Kosher Salt
as needed
Kosher Salt
Kashmiri Red Chili Powder
1 tsp
Kashmiri Red Chili Powder
Ground Cumin
1 tsp
Ground Cumin
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Cooking InstructionsHide images
step 1
Make the pakoras: Heat a large pot of Neutral Oil (as needed) over medium heat until it reaches 350ºF.
step 2
In a large mixing bowl, whisk together the Chickpea Flour (2 cups), Ground Cumin (2 tsp), Garam Masala (1 tsp), Ground Turmeric (as needed), Kashmiri Red Chili Powder (as needed), and Kosher Salt (as needed). Add the Water (1 1/4 cups) and whisk until smooth. Fold in the grated Russet Potatoes (2), White Onion (1), and Red Fresno Chili Peppers (2). Use a large spoon to scoop the batter into the oil and fry until golden brown, about 3 minutes. Remove the pakoras to a wire rack to let the excess oil drip off.
step 3
Make the coriander chutney: Using a mortar and pestle or food processor, grind the Jalapeño Peppers (4), Roasted Peanuts (4 Tbsp), Garlic (3 cloves), Fresh Ginger (1/2 in), Cumin Seeds (1 tsp), and Ground Turmeric (as needed) until the mixture becomes a coarse paste. Add the Fresh Cilantro (2 bunches) and continue grinding until the leaves and soft stems turn into a paste. Taste and adjust Kosher Salt (to taste) for seasoning. Finish with the juice of 1 Lime (1).
step 4
Make the tamarind chutney: In the bowl of a food processor, combine the Medjool Dates (1 cup), Tamarind Paste (4 Tbsp), Water (1 1/4 cups), Granulated Sugar (3 Tbsp), Kosher Salt (as needed), Kashmiri Red Chili Powder (1 tsp), and Ground Cumin (1 tsp). Pulse until smooth.
step 5
Serve the pakoras with the chutneys.
step 5 Serve the pakoras with the chutneys.
RECIPES TAG
Dairy-Free
Gluten-Free
Snack
Shellfish-Free
Vegan
Vegetarian
Potatoes
Indian
Side Dish
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