Smoky Pakoras

Instructions

1. 1

   Heat the oil in a deep heavy bottomed pan or wok to around 170 degrees Celsius.

   Tip: Test the oil temperature by dropping a tiny piece of dough into it. If it sizzles immediately and floats to the top, you're ready.

2. 2

   While the oil heats, combine chickpea flour with smoked paprika, salt, and cumin seeds in a mixing bowl.

   Tip: Sifting the flour helps remove any lumps and makes the batter lighter and crispier.

3. 3

   Add the diced onion, potato, spinach, garlic, and green chili to the flour mixture.

   Tip: Keep your vegetables finely diced so they cook through during frying.

4. 4

   Gradually pour in the water while stirring constantly until you achieve a thick, sticky batter that holds together but isn't runny.

   Tip: The consistency should be thicker than pancake batter but thinner than cookie dough.

5. 5

   Once the oil is hot, carefully drop spoonfuls of batter into the oil, frying about 4 to 5 pakoras at a time to avoid overcrowding.

   Tip: Don't drop them from too high as the hot oil can splash.

6. 6

   Fry each batch for 3 to 4 minutes, turning halfway through with a slotted spoon, until they're deep golden brown on all sides.

   Tip: Golden brown pakoras indicate they're cooked through and have that desired crispy exterior.

7. 7

   Transfer the cooked pakoras to a plate lined with paper towels to drain excess oil.

   Tip: Serving them while still warm gives you the best texture and flavor.

8. 8

   Serve immediately with your choice of chutney or yogurt dip.

   Tip: These are best enjoyed fresh but can be reheated gently in the oven if needed.