Pakora, savory little fritters consisting of spices and an unbeatable onion-potato mix, were a staple in my grandparents’ house. I used to sit on the couch with my grandpa while he sat hunched over a cutting board, using a small paring knife to peel and slice fresh vegetables for what seemed like hours. Later, we’d transfer the veggies into my grandma’s kitchen, where she would mix everything by hand– literally, there were no spoons or forks in sight– gently smushing the vegetables into a chickpea flour-mixture before plopping them into frying oil. When they were ready, it was like a competition; who can eat the most pakora? My older brother usually took the cake (I think once he cleared nearly 20 in a row) but we all went home with happy bellies.

Preparation:

10 minutes

Cook Time:

20 minutes

Servings

6

Ingredients:

● Neutral oil

● 1 red onion

● 1 green bell pepper

● 3 small potatoes peeled & grated

● Fresh cilantro

● 1 tbsp garam masala

● ½ tsp turmeric

● ½ tsp cumin

● ½ tsp salt

● ¾ cup chickpea flour

● ½ cup water

● EVOO to taste

Preparation

1.Slice red onion and green bell pepper into thin strips

Serve with green chutney

Peel and grate potatoes

Stir veggies, cilantro, and spices in a bowl

Add chickpea flour and water; mix with hands

Heat oil in a skillet and drop in spoonfuls of the mixture

Cook over medium-high heat, about 2-3 minutes on each side or until golden brown