A crispy, spicy deep fried fritter made of zucchini and indian spices.
The answer to any bumper veggie crop for the home gardener is PAKORA, yup, I didn’t know what it was either. A few years ago I had a bumper crop of spinach and started searching recipes on Google. Pakora sounded very interesting and my husband likes anything fried so there you have it.
I brought it in to work and even though it was reheated a day later, my co-workers devoured it. This year, it’s zucchini. I was careful not to plant too much but I still need a way to sneak it into Mr. Craftiness’ dinner without him realizing he’s eating squash. He loves fried food and spicy food (not too spicy). This trick has worked every time so far. He pretends not to notice I’m feeding him cooked veggies and I pretend they aren’t veggies.
This dish is super easy. Just prep and mix the ingredients, however, be careful to add water a little at a time. You just want the dough to come together and be able to form a ball. If you get it too wet, It won’t form a ball.
Pakoras are usually made with besan flour which is a gluten free chickpea flour. It is also called gram flour. I couldn’t find besan or gram so I used Krusteaz Gluten Free All Purpose Flour. It is a mix of sorghum flour, brown rice flour, millet flour and quinoa flour. This is a great substitute for besan or probably any other soft flour you need without gluten. The texture of the pakora was great!
Other veggies to try using pakora batter are onions, potatoes, kale, spinach, carrots, paneer, cauliflower and chilis.
Other names for pakora: pakoda, pakodi, ponako, dhaltjies (S. Africa), bajji.
They can be served as a side, snack, appetizer or in a curry. Oh! How about a pakora burrito? Maybe with some raita sauce. My pakora brain is spinning.
For more recipes using curry powder, check out these recipes.
A flavorful Indian twist on a classic vegetable.
- 1 cup of besan or Krusteaz Gluten Free AP flour
- 1 Tbs chile powder, I used Indian chile powder
- 1/2 cup onion, diced
- 2 cups zucchini
- 2 cloves garlic
- 1 tsp ginger
- 1 jalapeno, seeded, stem removed, diced
- 1 Tbs garam masala
- 1 Tbs turmeric
- pinch of asafetida, if you don't have any skip it
- 1 cup cilantro, chopped
- 1 tsp salt and some more to sprinkle on crispy fritters
- 1/2 cup of water
- vegetable oil for frying
- Add all ingredients in a large bowl except the water, mix well.
- Add water slowly until a batter is roughly formed and the veggies will form a ball in your hand. Use less or more water if needed.
- Form 1 1/2 inch balls and set aside on baking tray.
- Heat 2-3 inches of oil in large pot to 350-375F or until a drop of water pops quickly.
- Fry pakoras until golden brown, approximately 2-3 minutes. Cook in medium batches. Drain on paper towels and sprinkle lightly with salt.