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
Course: Side, snack, or make it a meal!
Serves: 4-6
Prep Time: 20 minutes
Cooking Time: 20 minutes
Masalas: CL Kashmiri Masala
Barkha heat index: 1-2 (out of 5, with 5 being only moderately spicy)
Ingredients
2 cups besan (chickpea flour)
1-2 tsp Kashmiri Masala (depending on how much you like heat!)
1 Tbsp coarsely crushed dry pomegranate seeds
1 Tbsp coarsely crushed coriander seeds
1 tsp salt, plus more to taste
¼ tsp baking soda
½ cup chopped onions
1 tsp chopped serrano chilies
¼ cup chopped cilantro (leaves and tender stems)
Water, as needed
4-6 cups neutral neutral cooking oil for frying
Method
In a large mixing bowl, mix all the dry ingredients together. Then add the onions, Serrano chilis, and cilantro and mix well.
Add small quantities of water bit by bit, mixing until it forms a thick batter—it should hold all the ingredients together like a thick but pourable brownie batter. Taste and add more salt if desired. (If you let the batter sit, the flour will absorb the moisture and it won’t taste as flavorful.)
Layer a cooling rack or baking sheet with paper towels and set aside. Then set a large, deep heavy-bottomed frying pan on medium heat. (Use a round-bottomed pan if you’ve got one!) Add the oil and bring up to a frying temperature—around 375°.
Use your hands to gather about ¼ cup of batter and gently drop it into the oil. (It should be lumpy—don’t flatten it out.) Fry until golden brown on each side—about 3 minutes. Then remove to the towel-linked rack or sheet. You can fry a few at a time—just make sure the cooking oil temperature doesn’t drop too much and that it comes back up to heat between additions.
Once all the batter has fried and cooled, break the pakoras into 1-inch pieces. Fry these smaller pieces again until a medium golden brown color—about 2-3 minutes. While they’re frying, put fresh paper towels on your sheet/rack. Move the refried pakoras here to drain off excess oil.
Taste a piece and sprinkle with more salt if desired. Then serve hot with chutney or ketchup. Or—as I like to eat them—with both!