Pakoras would be on my list of favorite appetizers if I am asked to choose. I like them way better than any kind bajjis any day. The difference between pakoras and bajjis is that, in bajjis veggies are dipped in a spiced besan flour batter so it is covered with the besan flour batter where as in pakoras, veggies and/or onions are directly added to the flour and then deep fried. The pakoras are far more crunchier than bajjis and my version uses the flour only to bind the veggies together, so there is not a lot of flour going on either. I just love that crunch.
- 1 cup gram flour/besan/shanaga pindi
- 1/4 cup rice flour
- 1/2 tsp ajwain/vaamu seeds
- 1/2 medium onion, chopped fine lengthwise, then halved
- 1 cup spinach leaves cut into very thin strips
- 1 sprig curry leaves, chopped fine
- 5-10 mint leaves, chopped fine
- 1/2 tsp garam masala
- 1 tsp chat masala (optional)
- 1 tsp chili powder
- 1 tbsp ginger and garlic paste (optional)
- salt, to taste
- vegetable oil, to fry
- one mixing bowl
- one fry pan to deep fry
- Mix all the ingredients in the sofware list except for the vegetable oil together. Slowly add little water about less 1/4 cup and mix the batter. The batter should be very thick. It should not be runny at all. The consistency of the batter should be such that a ball can be formed together (almost like the chapati dough) but should be sticky, so a little more water than what you would add for the chapathi flour.
- Heat the oil in the fy pan. After it is heated, about 300-350 degrees, take little bits of the batter and drop in the oil. Deep fry until golden brown. Drain on paper towels.