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(Indian vegetable fritters)

Pakoras, savory fritters, are a very popular Indian chaat — snack or appetizer — especially in the North. The chickpea batter gives them a unique flavor, and their crispy crust encases all kinds of vegetables and sometimes chunks of meat. Pakoras are often bought from street vendors who serve them wrapped in a newpaper cone.

4 to 5 servings
Ingredients

Chickpea flour (besan) -- 1 cup
Hot chile peppers, minced (optional) -- 1-2
Cumin, ground -- 1 teaspoon
Salt -- 1 1/2 teaspoons
Warm water -- 1/2 cup
Oil -- 2 tablespoons
Prepared vegetables (see variations) -- 2-3 cups
Oil for deep frying

Method

1. In a large bowl, add the chickpea flour, optional chile peppers, cumin, salt, water and 2 tablespoons of oil. Whisk the ingredients vigorously to incorporate air and make a fluffy, smooth batter. Alternatively, put all the batter ingredients into a blender and puree until smooth. Set aside and let the batter rest for about 20-30 minutes.
2. Heat about 1-2 inches of oil in a heavy skillet or deep pot over medium-high flame to 365-375°F. Using a fork, dip the prepared vegetables into the batter to coat. Then drop into the hot oil and deep fry until lightly browned on all sides. Remove to a plate lined with paper towels and hold warm while you repeat with the remaining vegetables.

Variations

# Vegetables for Pakora: eggplant sliced into thin rounds; par-cooked potatoes, sliced into thin rounds; cauliflower or broccoli broken into florets and blanched; peppers sliced into rings; okra sliced into rounds; chopped tomatoes. Use your imagination.
# Bhajji, or Piaz Pakora: use onions sliced into rings.
# Murgh Pakora: cut boneless, skinless chicken breast into cubes and marinate in tandoori marinade for about 30 minutes. Drain excess marinade, dip the chicken in the batter and fry.
# Palak Pakora: mix 2-3 cups of chopped spinach or cabbage with the pakora batter. Drop spoonfuls into the hot oil and fry until golden.
# Paneer Pakora: use cubed paneer cheese.
# Add a pinch of garam masala, turmeric or asafoetida powder (hing) to the batter if you like.