Name: Vegetable Pakoras
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp ground turmeric; ½ tsp ground black pepper; ½ tsp Fine sea salt; 1 in [2.5 cm] piece fresh ginger, peeled and minced; 1 green chilli, minced; 2 Tbsp cilantro leaves (optional); ¾ cup [90 g] chickpea flour; ¼ cup [40 g] tempura batter flour; 1 tsp garam masala, homemade or store-bought; 1 medium russet potato (7½ oz [215 g]); 1 small bunch Lacinato kale (about 10 oz [285 g]), midribs stripped, coarsely chopped; 1 medium red onion (9¼ oz [260 g]), halved and cut into thin slices; 3 cups [720 ml] grapeseed or other neutral oil; 1 Tbsp amchur

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

My mother’s favorite breakfast is pakoras. Often on weekends, she wakes up early to fry a large batch. Pakoras can get soft after they cool, so I changed things up a bit. I limit the water and instead allow the water inside the vegetables to dissolve the dry ingredients. Tempura batter flour bumps up the level of crispiness. There are several fantastic condiments to serve with hot pakoras: Maggi Hot and Sweet Tomato Chilli Sauce (available at Indian grocery stores),

Ingredients

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Ingredients

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