In India these savory fritters are enjoyed with afternoon tea. They also make a delicious appetizer or party snack for a crowd when served with an array of tempting chutneys. Besan (also known as gram flour) is made from ground chickpeas, and lends a distinctive, earthy flavor. For best texture, pakoras should be fried fresh and served immediately. Reheat leftovers in the microwave if you must, but they won’t be as crisp.
| 4 | cups | cut raw vegetables* (see instructions) |
| 2 | cups | besan (gram flour) |
| ~1 | cup | warm water |
| 1/2 | teaspoon | chili powder |
| 1 | teaspoon | ground cumin |
| 1/2 | teaspoon | ground turmeric |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | garam masala |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| ~ | vegetable oil for frying |
| *Almost any vegetables will work; a combination of potato, onion, cauliflower and spinach is especially nice. |
1. Slice the vegetables into 1/8–1/4” slices or break into small florets; combine them all together in a bowl.
2. Place the besan flour in a medium mixing bowl and mix in the warm water, 1/4 of a cup at a time, until the batter reaches the consistency of thick cream.
3. Stir in the chili powder, cumin, turmeric, baking soda, garam masala, salt and pepper and mix completely.
4. Let the batter rest for 15–20 minutes.
5. Pour vegetable oil into a heavy-bottomed pan or deep fryer to a 3-inch depth.
6. Turn the heat to medium-high and bring the oil to a sizzle. Adjust the heat as required.
7. Scoop up a few vegetables, dip them in batter (coat well) and transfer to the hot oil to form a fritter. Repeat to make four or five pakoras at a time, but do not overcrowd the skillet.
8. Fry the pakoras in batches until they turn an even golden brown.
9. Remove from the oil with a slotted spoon and place the pakoras on a warm platter covered with paper towels. Blot off any excess oil.
10. Serve immediately with cilantro, tamarind or your favorite chutney.
