Pakoras, the beloved deep-fried fritters of India, are a culinary delight enjoyed across the country and beyond. These savory snacks, typically made from chickpea flour batter and a variety of vegetables or lentils, offer a delightful combination of crispy textures and flavorful spices. From the humble onion pakora to more elaborate versions featuring potatoes, spinach, or even paneer, the possibilities are endless, catering to every palate and occasion. Their versatility makes them a perfect accompaniment to tea, a satisfying snack, or even a light meal.
The unique charm of pakoras lies in their simple yet satisfying nature; a quick and easy recipe that delivers big on taste. In this article, we'll explore two particularly delicious variations, perfect for the Ramadan season: crispy moong dal pakoras and flavorful potato pakoras. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions to create these irresistible treats.
Tools Needed
- Blender
- Mortar and pestle (optional)
- Sieve
- Frying pan
- Slicer (optional)
Ingredients
- Moong Dal (peeled & washed): 1 cup (approx. 250g)
- Garlic: 2 cloves
- Green chilies: 3-4 small
- Water: a little
- Salt: 3/4 tsp
- Black pepper (coarsely ground): 1/2 tsp
- Coriander (coarsely ground): 1 tsp
- Garam masala powder: 1/4 tsp
- Mango powder: 1/2 tsp
- Dry fenugreek: 1 tsp
- Green coriander: a handful
- Onion: 1 medium, finely chopped
- Ginger (grated): null
- Turmeric powder: 1/4 tsp
- Orange/yellow food color: 2 pinches
- Potatoes: 2kg
- Spinach: finely chopped
- Red chili powder: 1/2 tsp
- Cumin seeds: 1 tsp
- Coriander powder (coarsely ground): 1 tsp
- Red chili powder (coarsely ground): 1 tsp
- Whole coriander: 1 tsp
- Gram flour: 3 tbsp
- Rice flour: 4 tbsp
- Yellow food color: 1/2 tsp
- Coriander leaves: a whole bunch
- Mint leaves: a few
- Sour mangoes: null
- Tamarind (substitute for mango): null
- Black salt: 1/4 tsp
- Cumin powder: 1 tsp
- Gram flour sev: null
- Chaat masala: 1/2 tsp
- Oil for frying: null
- Green chutney (for serving): null
- Whole cumin seeds: 2 tbsp
- Crushed red chili: 1 tbsp
- Pomegranate seed powder: 1 tsp
- Ground red chili powder: 1 tsp
- Cornflour: 1/4 cup
- Crushed coriander: 2 tbsp
- Crushed red chili powder: 1 tbsp
- Baking soda: 1/2 tsp
- Orange food color: 1/4 tsp
Step-by-Step Instructions
Step 1. Prepare Moong Dal Pakora Batter
- Soak moong dal for 4-5 hours .
- Grind soaked dal with garlic, green chilies, and a little water .
- Mix ground dal with salt, black pepper, coriander, garam masala, mango powder, dry fenugreek, green coriander, onion, grated ginger, turmeric powder, and food color .
- Rest the batter for 10 minutes .
Step 2. Prepare Potato Pakora Batter
- Wash potatoes and cut into thin slices .
- Mix potatoes, onion, spinach, green coriander, salt, turmeric powder, red chili powder, cumin seeds, coriander powder, dry fenugreek, red chili powder (coarsely ground), whole coriander, gram flour, and rice flour with yellow food color .
- Let the mixture rest until the vegetables release water .
Step 3. Fry the Pakoras
- Heat oil and fry pakoras .
- Fry the potato pakoras in hot oil .
Step 4. Make the Mango Chutney and Pakora Masala (Optional)
- Prepare mango chutney . Blend coriander, green chilies, mint, sour mangoes, salt, black salt, cumin powder, gram flour sev, and chaat masala.
- Blend whole coriander, cumin seeds, crushed red chili, ground red chili, dry fenugreek, pomegranate seed powder, turmeric powder, ground red chili powder, and salt .
- Mix gram flour, rice flour, cornflour, salt, crushed coriander, whole cumin seeds, crushed red chili powder, pomegranate seed powder, turmeric powder, ground red chili powder, dry fenugreek, baking soda, orange and yellow food color .
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- For crispy pakoras, don't overcrowd the pan and maintain medium flame .
- Adding asafoetida to potato pakoras aids digestion and reduces gas .
- Dry the potatoes thoroughly before frying for best results .
- Don't stir the potato pakoras for the first two minutes of frying to maintain shape .
- The perfect pakora batter shouldn’t be too runny or too thick .
Nutrition
- Calories: approximately 2800-3200
- Fat: 150-180g
- Carbs: 300-350g
- Protein: 70-80g
FAQs
1. Can I make the pakora batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. This allows the flavors to meld.
2. What oil is best for frying pakoras?
Vegetable oil or canola oil are ideal choices for deep frying pakoras, as they have a high smoke point and neutral flavor.
3. How do I ensure my pakoras are crispy?
Make sure your oil is hot enough before adding the pakoras. Don't overcrowd the pan, and ensure the batter isn't too thin or too thick. A well-drained batter is key to crispiness.
These crispy moong dal and potato pakoras are the perfect addition to your Ramadan celebrations, offering a delicious and satisfying treat. Enjoy the delightful textures and flavors, and remember to share these delectable snacks with family and friends. Happy frying!