These crunchy twice-fried fritters were a staple snack growing up in India—especially during monsoon season, when we’d have them with a cup of masala chai to warm up on rainy, damp days.
I add my Cardoz Legacy Kashmiri Masala to bring even more flavor to the otherwise subtle batter. Then, dry pomegranate seeds add tartness. If you don’t have them, leave them out or swap with ½ tsp amchur powder.
Amchur powder made from raw, unripe, dried green mangoes. It’s tart with an earthy flavor that works well in dishes that need tang without the acidic notes of lime or lemon.
If you have neither pomegranate seeds nor amchur powder but like tart flavors, finish the fried pakoras with a squeeze of whatever citrus you have around!
To serve, sandwich a few pakoras with your favorite chutneys in a roll or rolled-up roti. Or serve as a snack with dipping sauces like cilantro mint chutney (there’s a recipe for it in my cookbook!) or ketchup.
Sindhi Pakoras
from With Love & Masalas by Barkha Cardoz with Jacqueline Raposo