Pakora

Preparation

1. Step 1

   To a deep pot, add enough oil to fill to about a depth of 2 inches; heat over medium-high to 350 degrees. Place a wire rack on a sheet pan and, if desired, line with parchment for easier cleanup, or line a large plate with paper towels.

2. Step 2

   In a medium bowl, using a whisk or spatula, combine the chickpea flour, cornstarch, cilantro, chiles, salt, cumin, fenugreek (if using), ginger (if using) and turmeric. Add the onion, potatoes and carrots. With your hands, toss everything together until thoroughly combined. Slowly drizzle in up to ½ cup cold water and mix with your hands (or use a spatula) until you have a thick, sticky batter that adheres to the vegetables. If needed, add a little more water a couple of drops at a time. If the batter gets too thin, add a little more flour.

3. Step 3

   Test one pakora for seasoning: Using two soup spoons, scoop up some batter and gently slip the pakora into the oil. Fry, undisturbed, for about 1 minute so it takes shape, and then, using a slotted spoon or a spider strainer, turn a few times until golden-brown all over, about 2 minutes. Transfer to the wire rack and when cool enough, taste for seasoning. Adjust seasoning if needed, and repeat with the rest of the batter. Work in batches so as not to overcrowd the pot, about 3 pakoras at a time, and stir the batter between batches to keep it evenly combined. Maintain the oil temperature as needed.

4. Step 4

   Garnish with cilantro and serve pakoras hot (see Tip), with mint chutney for dipping.