Crispy Vegetable Fritters

Ingredients

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 medium potato, peeled and thinly sliced 1 medium potato, peeled and thinly sliced
• 1 cup (30g) spinach leaves, chopped 1 cup (30g) spinach leaves, chopped
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 23g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, salt, and baking soda.
2. 2.
   Gradually add water to the dry ingredients while whisking, until a smooth batter is formed. The batter should have a thick consistency.
3. 3.
   Add the sliced onions, potatoes, and chopped spinach to the batter. Mix well, ensuring that all the vegetables are coated evenly.
4. 4.
   Heat vegetable oil in a deep pan or kadai over medium heat.
5. 5.
   Drop spoonfuls of the vegetable batter into the hot oil, making sure not to overcrowd the pan.
6. 6.
   Fry the pakoras until they turn golden brown and crispy, flipping them occasionally for even cooking.
7. 7.
   Once cooked, remove the pakoras from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Crispy Vegetable Fritters hot with mint chutney or tamarind chutney.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Rice flour — Rice flour adds crispiness to the fritters. If unavailable, you can substitute it with cornstarch.
• Cumin seeds — Toasting the cumin seeds before adding them to the batter enhances their aroma and flavor.
• Baking soda — The addition of baking soda helps in achieving a light and airy texture in the fritters.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for deep frying.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of hot oil to the batter before mixing.
• Experiment with different vegetables like bell peppers, cauliflower, or zucchini for unique flavor combinations.
• Serve the pakoras immediately after frying to enjoy their maximum crunchiness.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the pakoras healthier, you can bake them in the oven instead of deep frying.

Serving advice

Serve the Crispy Vegetable Fritters as an appetizer or snack with mint chutney, tamarind chutney, or tomato ketchup. They are best enjoyed hot and crispy.

Presentation advice

Arrange the pakoras on a platter, garnish with fresh coriander leaves, and serve with a side of chutney. The vibrant colors of the vegetables will make the dish visually appealing.