Ingredients
Check off ingredients as you go
- 1 medium eggplant
- 1 medium onion
For the batter
- 100g (¾ cup) chickpea flour
- 12cl (½ cup) water
- ½ tsp curry powder
- ½ tsp paprika
- Salt
- ½ tsp turmeric
- 2 tbsp fresh cilantro, chopped
For frying
- Neutral oil
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In a small bowl, mix all the ingredients listed for the batter. The batter should be smooth, neither too liquid nor too thick, coating the spoon lightly.
Wash the eggplant and cut it into thin rounds about 1cm thick, salt lightly. Do the same with the onion.
In a pan, pour a little neutral oil. When it’s hot, dip the vegetables in the pakora batter and place them in the oil. It’s important not to have the heat too high so the vegetables have time to cook through and not just the batter (I set it to 5 on induction).
Tips and variations
Make pakoras with slices of onions, eggplants, or even potatoes.
For a variety of Indian appetizers, you can also make samosas.
Vegetarian samosas
Vegetable triangles
Click on the image for the recipe