Potato pancakes (pakoras) with yogurt sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 249, total fat 16 G., saturated fats 1 G., proteins 6 G., carbohydrates 21 G., fiber 4 G., cholesterol 1 mg, sodium 307 mg, sugar 5 G.
Calories 249, total fat 16 G., saturated fats 1 G., proteins 6 G., carbohydrates 21 G., fiber 4 G., cholesterol 1 mg, sodium 307 mg, sugar 5 G.
Make this savory Indian appetizer for your next house party that everyone will love. Chopped vegetables are mixed in a chickpea flour batter and deep-fried in small pieces. The pakora is spicy, crispy, and delicious. Serve with a spicy yogurt sauce or tamarind chutney for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pakora
- 1 cup (120 g) chickpea flour + more as needed
- 1.5 tsp. garam masala
- 1 teaspoon coarse salt
- 1 teaspoon ground turmeric
- 0.5 tsp baking powder
- 0.5 tsp garlic powder
- 0.5 cups (125 ml) water + more as needed
- 3 tablespoons finely chopped coriander stems (reserve the leaves for the chutney and serving)
- 4 green onions, chopped
- 1 large sweet potato or potato, grated
- 1 handful of chopped spinach
- A quarter of a head of cauliflower, chopped
- Rapeseed oil for frying
Yogurt sauce
- 1 handful of cilantro leaves
- 1 handful of mint leaves
- 2 tbsp finely grated ginger
- Half a jalapeño or serrano pepper, coarsely chopped
- 2 tablespoons of yogurt
- 1 clove garlic, coarsely chopped
- 0.5 tsp sugar
- Zest and juice of 1 lemon
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Recipes with similar ingredients: chickpea flour, spinach, potato, garam masala, garlic powder, turmeric, yogurt, mint, cilantro, ginger root, lemon zest
Cooking the dish according to the recipe:
- Place a baking sheet with a rack in the oven and preheat the oven to 95°C (205°F). Heat about 2.5 cm of oil in a deep saucepan or heavy-bottomed saucepan over medium-high heat.
- In a large bowl, combine the chickpea flour, garam masala, salt, turmeric, baking powder, and garlic powder. Add water and mix until a thick dough forms. Add the cilantro stems, green onions, potatoes, spinach, and cauliflower and mix. If the dough is a bit thick, add another 1–2 tablespoons of water. If the dough is too runny, add a little more chickpea flour. The dough should be easy to scoop.
- Using two spoons, drop six small pieces of dough into the oil and fry until golden brown, about 2 minutes per side. Drain on paper towels to remove excess oil, then transfer to a warm oven to keep the pakoras warm while you prepare the next batch. Sprinkle the hot pakoras with cilantro and serve with your favorite sauce.
- Yogurt sauce:
Place the cilantro, mint, ginger, jalapeño or serrano pepper, yogurt, and garlic in a small food processor and pulse until pureed. Add the sugar, lemon zest, and lemon juice. Season with salt and blend, adding a little water if needed, until smooth.
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