Spicy Vegetable Pakodas (or Vegetable Fritters)

The vegetable pakodas (or fritters) are a very tasty appetizer. They can be eaten as is or dipped in cilantro and mint chutney or sweet and spicy tamarind chutney. They can be paired with black Indian tea or ginger and cardamom chai or even a good red wine! They can be eaten as a snack or as an appetizer before a meal. They are very versatile. You can substitute different vegetables like scallions, baby spinach, paneer (Indian cheese), etc. Also, I used peanut oil to fry them. Oils with high ’smoke points’, in other words, those which do not break down at deep frying temperatures, are best. Peanut oil, safflower oil, sunflower oil, and canola oil are some good choices.

Ingredients:
1 cup besan (chickpea flour)
1 1/2 tablespoon peanut or corn or vegetable oil
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon red pepper
1/2 teaspoon turmeric powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black onion seeds (optional)
2 tablespoon chopped fresh cilantro (or coriander) leaves
2 serrano green chillies (use 4 for a spicy dish)
1/2 cup chopped onion
1/2 cup warm water

Oil for frying (peanut oil or any vegetable oil that can withstand high temperature)

Directions:
Combine all the above ingredients in a bowl and mix thoroughly until it is lump free. Let batter sit, covered, at room temperature for 20-30 minutes.

Heat the oil in a fryer until it is very hot (375 ° F) or on a stove on medium heat. Test by adding a spoonful of batter. Once the oil is ready, gently add few spoonfuls of batter at a time and deep fry till golden brown. Fry 3-4 minutes on each side. Transfer the pakodas (or fritters), using a slotted spoon, to a paper towel lined plate.

Makes approximately 20 pakodas – enough for 3-4 people

NOTE: If you do not have an Indian store, you can buy the chickpea flour here (called Besan) – Besan or Chick Pea Flour