A traditional Indian favorite, pakora is a delicious snack food made of vegetables coated in a pancake like batter and deep-fried to a golden color. Known as bhajji or bajji in the southern regions of India, this dish is also widely popular in Afghanistan and Pakistan. Pakistani pakora differ slightly from those popular in India, being made of a mixture of chopped vegetables and are usually slightly larger and considered a meal instead of an appetizer. Pakoras are often served with mint chutney, riata, or red curry.
- 1 cup chickpea flour
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 2 cloves garlic crushed
- 3/4 cup water
- 1 quart oil for deep frying
- 1/2 head broccoli Cut into bite size pieces
- 2 onions sliced into strips
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Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
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Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
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Over medium high heat in a large, heavy saucepan, heat the oil to 375° F.
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In a mixing bowl toss together broccoli and onion. Add the batter and toss to coat.
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Using a Tablespoon drop the broccoli batter carefully into the hot oil
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Fry small batches until golden brown, about 4 to 5 minutes. Turn as needed to avoid burning.
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Drain on a wire rack over a paper bag or newspaper.
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Pakora is delicious served with mint chutney, riata, or red curry.
