Pakora

(Indian vegetable fritters)

Yield: 4-5 servings

INGREDIENTS	PREP	AMOUNT
Chickpea flour (besan)		1 cup
Hot chile peppers (optional)	minced	1-2
Cumin, ground		1 teaspoon
Salt		1 1/2 teaspoons
Water	warm	1/2 cup
Oil		2 tablespoons

Prepared vegetables (see variations)		2-3 cups
Oil for deep frying

Basic Steps: Mix → Rest → Batter → Fry

In a large bowl, add the chickpea flour, optional chile peppers, cumin, salt, water and oil. Whisk vigoroulsy to incorporate air and make a fluffy batter. Alternatively, put all the batter ingredients into a blender and puree until smooth. Set aside and let the batter rest for about 20-30 minutes.
Heat about 1-2 inches of oil in a heavy skillet or deep pot to 375°F. Using a fork, dip the prepared vegetables into the batter to coat. Then drop in small batches into the hot oil and deep fry until lightly browned on all sides.
Drain on a paper towel-lined plate and serve with mint chutney or cilantro chutney.

Vegetables for Pakora: eggplant sliced in thin rounds; par-cooked potatoes sliced in thin rounds; cauliflower or broccoli broken into florets and blanched; peppers sliced in rings; okra sliced in rounds; chopped tomatoes. Use your imagination.
Bhajji, or Piaz Pakora: use onions sliced into rings.
Murgh Pakora: cut boneless, skinless chicken breast into cubes and marinate in tandoori marinade for about 30 minutes. Drain excess marinade, dip in batter and fry.
Palak Pakora: mix 2-3 cups of chopped spinach or cabbage with the pakora batter. Drop spoonfuls into the hot oil and fry until golden.
Paneer Pakora: use cubed paneer cheese.
Add a pinch of garam masala, turmeric or asafoetida powder (hing) to the batter if you like.

Pakoras, savory fritters, are a very popular chaat (snack or appetizer) in India, especially in the North. The chickpea batter gives them a unique flavor, and they come in a multitude of variations. Pakoras are often bought from street vendors, wrapped in a newpaper cone.