Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Onion and Potato Pakora

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Onion and Potato Pakora

Are you even desi if you don’t have some crispy fresh-out-of-the-oil pakora on your iftar table? These spicy and crispy fritters are sure as hell to add to your waistline. But hey it’s Ramadan. After a long fast you deserve to indulge a little bit. (At least that’s what I keep telling myself anyway). They aren’t the most glamorous-looking things by any means; nonetheless they are sure to satisfy your deep-fried desi-food cravings.

People make all sorts of pakora – eggplant, different mirchis (peppers), even fish! But if you ask my opinion, I think onion pakora are the truly the best. The onions add a sweetness that counters the spicy batter creating something so phenomenally good.

Pakora spices 

aromatics for pakora (left to right), cilantro, mint, ginger, curry leaves

For this recipe, mash up some boiled potatoes. Then chop up some onions into moon-shaped slices and add in some grated ginger, curry leaves, mint, cilantro, and chopped green chilies to some chickpea (gram) and rice flour. For spices use all your classics – turmeric, chilli powder, coriander, cumin, a tad bit of garam masala and a few heaping tablespoons of fennel powder (according to my Mom, that is the secret ingredient that makes these so damn flavorful).  Fry them up slowly until they are nice and dark golden brown. Serve these with your favorite chutney or hot sauce and the whole fam will be gobbling these down at iftar until there are absolutely none left.

Potatoes, Chilies, Spices

Pakora Batter

Frying Pakora – getting them nice and golden brown

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Onion Pakora

Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 7 people

Ingredients

  • 1 potato (about 2/3 cup mashed)
  • 4-5 serrrano chillies
  • 2 cup onion (sliced)
  • 1/4 cup cilantro (chopped)
  • 5-6 curry leaves
  • 1 tbsp mint (chopped)
  • 3 tbsp ginger (grated)
  • 1 cup chickpea flour
  • 1/2 cup rice flour
  • 1/4 cup water
  • 1 quart canola/vegetable oil (for frying)

spices

  • 1.5-2 tsp salt
  • 2 tsp crushed chili pepper (or to taste)
  • 2 Tbsp fennel powder
  • 1 Tbsp coriander
  • 2 tsp cumin
  • 3/4 tsp tumeric
  • 1/4 tsp ajwan seeds

Instructions

  1. Peel your potatoes and put them in a pot of water. Turn on the heat to high and let them boil.

  2. In the meantime, prep all your ingredients for the batter. Slice up your onions into crescent-shaped slices.

  3. Finely dice your chilies. (If you can't tolerate spice that well, then use less or feel free to de-seed them.)

  4. Chop up your cilantro and mint and grate your ginger with a microplane zester. If you don't have one, you can place the ginger in a mini-grinder or food-processor.

  5. Once your potatoes are fork-tender, drain them and add them to a bowl. Mash them up with a fork or a potato masher or your hands. (Just make sure they are cool enough before if you do use hands!)

  6. Add in your salt, spices, chilies, cilantro, mint, ginger and combine. Then add in your flours and continue to mix until everything is evenly distributed.

  7. Add your water. Mix well. Your batter should be the consistency of a thick banana bread (not thin like cake batter but not thick enough to be a bread dough).

  8. Fill either a heavy-bottom pot, dutch oven, or wok with oil and let it come to a medium-high temperature.

  9. Using a metal spoon, drop spoonfuls of batter into your oil.

  10. Fry until golden brown. Once done, remove with slotted spoon or tongs and lay on a paper-towel lined plate. (Pakora take their time to fry. If they are turning brown too fast, they'll end up being raw on the inside. And so you'll have to slightly turn down the temp and/or add more pakora to the pot in order to decrease the temperature. If they are taking too long, then your temp is too low. Raise the heat and add less to the pot.)