Crispy Pakoras by @samsweetandspicetreats

30 min
Medium

1 serving

🫘

120 g

Chickpea Flour

🌿

5 ml

Cumin Seeds

🍃

1 g

Dried Fenugreek

🌶️

2.5 ml

Red Chili Flakes

🌿

5 ml

Coriander Seeds

🧂

5 ml

Chaat Masala

🟡

2.5 ml

Turmeric

🌿

2.5 ml

Ajwain

🥄

0.6 g

Baking Soda

🧂

3 g

Salt

🧅

150 g

Onion

🥬

60 g

Spinach

🥔

180 g

Potato

💧

120 ml

Water

🫗

950 ml

Oil

Preparation Steps

  1. Step 1/9

    Peel the potato and onion, then thinly slice them; roughly chop the spinach.

    potato
    onion
    spinach
    🔪cutting board
    🔪chef's knife

  2. Step 2/9

    Dry-toast the cumin seeds and coriander seeds in a dry pan until fragrant, about 1 minute.

    cumin seeds
    coriander seeds

  3. Step 3/9

    Crush the toasted cumin seeds and coriander seeds coarsely.

    cumin seeds
    coriander seeds
    🥣mixing bowl

  4. Step 4/9

    Combine the chickpea flour, crushed spices, dried fenugreek leaves, red chili flakes, chaat masala, turmeric, ajwain seeds, baking soda, and salt in a mixing bowl.

    chickpea flour
    cumin seeds
    coriander seeds
    dried fenugreek leaves
    red chili flakes
    chaat masala
    ground turmeric
    ajwain seeds
    baking soda
    salt
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  5. Step 5/9

    Gradually whisk in up to 120 ml water to make a thick, light-coating batter; use as little water as possible.

    water
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  6. Step 6/9

    Heat the neutral frying oil in a deep pan over medium-high heat until it reaches about 175°C / 350°F.

    neutral frying oil

  7. Step 7/9

    Dip the sliced onion, potato, and spinach into the batter, coating each piece evenly.

    onion
    potato
    spinach
    🥣mixing bowl

  8. Step 8/9

    Fry the battered vegetables in small batches until deep golden and crisp, about 3 to 4 minutes per batch.

    onion
    potato
    spinach
    neutral frying oil
    🥄slotted spoon

  9. Step 9/9

    Lift the pakoras out with a slotted spoon and drain them on a wire rack before serving hot.

    🥄slotted spoon
    🧺wire rack

Composition

Ingredients

Types

Legumes, Flour, Spices, Seasonings, Leavening agents, Vegetables, Leafy greens, Liquids

Ingredients

Chickpea flour, Cumin seeds, Dried fenugreek, Red chili flakes, Coriander seeds, Chaat masala, Turmeric, Ajwain, Baking soda, Salt, Onion, Spinach, Potato, Water, Oil

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free, Soy-free

Calories

310 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 39g, Dietary fiber: 7g, Total fat: 14g, Saturated fat: 1.7g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 390mg, Potassium: 520mg, Iron: 3.1mg, Calcium: 70mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 14mg, Folate: 170mcg, Vitamin K: 105mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, cutting board, chef's knife, slotted spoon, wire rack

Appliances

stovetop

Type

Type

Type Of Dish

Snack, Appetizer, Side Dish

Occasions

Tea Time, Weekend, Cold Weather, Party, Ramadan

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian, South Asian

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Crunchy, Light, Tender

Flavors

Spicy, Tangy, Savory, Earthy, Aromatic, Chatpata

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep uncovered or loosely covered to preserve crispness,Do not leave out longer than 2 hours), fridge : 2 days (Cool completely before storing,Store in an airtight container,Reheat in an oven or air fryer for best crispness), freezer : 30 days (Freeze in a single layer before transferring to a freezer-safe container,Reheat directly from frozen in an oven or air fryer)