I had a friend gift me a bag of chana/gram flour a little while ago. I wasn’t sure what I was going to do with it until Sue reminded me that pakoras are made with chana flour!
Pakoras are pretty much the most delicious things on the planet. I decided to go with veggie pakoras as I have made them a few times before so kind of had an idea of what I was doing.
A friend passed down this recipe to me and gave me permission to share it with everyone. Keep in mind that there are a bazillion different recipes for pakoras out there. Everyone has a special tweak to their recipe! What is your favorite ingredient to add to pakoras?
Veggie Pakoras With Raita
1 cup plain Greek yogurt
1/4 cup onion, finely diced
2 Tbsp lemon juice
1 Tbsp sugar
1 Tbsp cilantro, chopped
1/4 tsp salt
1/4 tsp cumin
1 cup gram/chana flour
1 Tbsp cornstarch
1/2 cup spinach, chopped
1/2 cup potatoes, juliened
1 onion, thinly sliced
2 Tbsp fresh coriander, chopped
1/2 can diced green chilis
1 small head cauliflower, chopped fine
1 tsp crushed coriander
1 tsp garam masala
1 tsp crushed cumin
1/8 tsp baking soda
1/4 cup water
Oil for deep frying
Prepare raita – combine the yogurt, onion, lemon, sugar, cilantro, salt, and cumin. Let sit so flavors can blend. Raita can be made a day or so ahead of time.
Prepare pakoras – mix all pakora ingredients together in a large bowl. If you need to a bit more water then do so a little at a time. It should not be soupy! It will be quite thick. I usually end up adding a few more tablespoons.
Heat oil in a large pot to 350 degrees. Line a cookie sheet with paper towel and set aside.
Scoop up about a golf ball sized amount of the mixture in your hand and carefully drop it in the hot oil. Don’t crowd the pot – only add about 4 or 5 balls of mixture at a time.
Cook about 1 minute and then turn over and cook another minute – until golden brown and cooked through.
Use a slotted spoon to remove the pakoras and place them on the paper towel.
Repeat until all the mixture is used up. Be sure to keep your oil at about 350 – if it lowers too much the pakoras will get oily, if it is too high they will burn.
Serve warm with the raita for dipping.
This makes a fairly large batch of pakoras so you can share them, eat them aaaaallllll, or freeze some for later! Simply line a container with paper towel, place the pakoras in a single layer, cover and freeze.
When it comes time to reheat them all you have to do is preheat your oven to 350 and place the frozen pakoras on a cookie sheet. Cook until heated through – about 20 – 30 minutes.
This is a great dish to bring to a potluck because they reheat so well and they are still delicious at room temperature. A bit of a pain in the butt because of all the deep frying but so worth it IMO.
Looking for a game night treat? Give these a try.
And don’t forget the raita! Everything is better with dip. 🙂