Crispy Vegetable Pakoras

Recipe View In a medium bowl, sift the chickpea flour to ensure a light and airy batter. (2 minutes)

Recipe View Add the crushed garlic, salt, ground coriander, turmeric, chili powder, and garam masala to the sifted flour. (1 minute)

Recipe View Create a well in the center of the dry ingredients and gradually pour in the water, mixing continuously until a thick, smooth batter forms. Ensure there are no lumps for the perfect consistency. (5 minutes)

Recipe View In a large, heavy-bottomed saucepan or deep fryer, heat the oil over medium-high heat until it reaches 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature for the crispiest results. (10 minutes)

Recipe View While the oil is heating, dip the cauliflower florets and onion rings into the batter, ensuring each piece is fully coated. This creates the signature crispy shell. (8 minutes)

Recipe View Carefully add the battered vegetables to the hot oil in small batches to avoid overcrowding the pan and lowering the oil temperature. (2 minutes per batch)

Recipe View Fry the vegetable pakoras until they are golden brown and perfectly crispy, approximately 4 to 5 minutes per batch. (5 minutes per batch)

Recipe View Remove the pakoras from the oil using a slotted spoon and place them on paper towels to drain excess oil. This ensures they remain crispy and not greasy. (2 minutes per batch)

Recipe View Serve immediately while hot and crispy with your choice of chili sauce, mint yogurt sauce, or sweet and sour sauce. (1 minute)