لـ: Nitra Besan
Crispy Vegetable Pakoras
- نباتي صرف
- هندي
- ⏱ 30 min
- Serves 4
Deep-fried, crisp-edged fritters — the classic monsoon-day snack, made with whatever vegetables are on hand.
طريقة التحضير
- 1
Make the batter
Whisk the besan with ajwain, chilli powder, turmeric and salt, adding water gradually to form a thick, coating batter — it should cling to the back of a spoon.
- 2
Heat the oil
Heat oil for deep-frying in a wide pan or kadhai to medium-high heat, around 180°C. Test with a drop of batter — it should sizzle and rise immediately.
- 3
Coat the vegetables
Dip the sliced vegetables into the batter, coating them evenly on all sides.
- 4
Fry in batches
Slide the coated vegetables into the hot oil a few at a time, without overcrowding, and fry 3–4 minutes, turning occasionally, until deep golden and crisp.
- 5
Drain
Remove with a slotted spoon and drain on paper towels.
- 6
Serve
Serve hot with Nitra Tamarind Chutney or Nitra Green Sandwich Chutney.
Frying in small batches keeps the oil temperature steady — overcrowding the pan drops the temperature and results in greasy, soggy pakoras.