Anti Inflammatory Gluten Free Indian Pakoras
Total time40 min
Prep time15 min
Cook time20 min
4.8(9)
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Learn more →Ingredients
4 servings
For the batter
- 1 ½ cups chickpea flour (besan)
- ½ tsp baking soda
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ cup water, plus more as needed
- 1 large yellow onion, halved and thinly sliced
- 2 green chilies, finely chopped
- ½ cup fresh cilantro leaves, roughly chopped
- 1 tsp fresh ginger, finely grated
For frying
- 4 cups neutral oil, for frying (such as canola or sunflower)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- mint chutney or tamarind chutney, for serving (optional)
Can be omittedtamarind chutney
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the chickpea flour, baking soda, cumin, coriander, turmeric, cayenne, and salt until evenly combined.
- 2
Add the water a little at a time, stirring until a thick, paste-like batter forms — it should cling to the back of a spoon and hold its shape when dropped; add an extra tablespoon or two of water if it seems too stiff.
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