84% would make again
Pakistani-Style Veggie Pakoras
featured in Ramadan Dishes for Suhoor & Iftar
for 4 servings
- 2 teaspoons pomegranate seeds, dried
- 2 teaspoons whole cumin seeds
- 1 cup chickpea flour (90 g)
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1 teaspoon salt, plus more to taste
- 2 tablespoons full-fat yogurt
- 1 cup water (240 mL)
- ⅓ cup fresh cilantro (15 g), finely chopped
- 2 small onions, thinly sliced
- 2 jalapeñoes, seeded and thinly sliced
- 4 jalapeñoes, whole
- 3 yukon gold potatoes, peeled and sliced
- 1 eggplant, peeled and sliced
- oil, for frying
- mint chutney, for serving
- tamarind sauce, for serving
- ketchup, for serving
- Calories 424
- Fat 10g
- Carbs 71g
- Fiber 12g
- Sugar 16g
- Protein 14g
Estimated values based on one serving size.
- In a mortar and pestle or a spice grinder, crush the pomegranate and cumin seeds, then transfer to a medium bowl.
- Add the chickpea flour, black pepper, cayenne, coriander, baking powder, and salt, and stir to combine.
- Mix in the yogurt, water, and cilantro, and stir until evenly incorporated. A few lumps are okay. Rest for 15 minutes to let the flour hydrate.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Mix the onions and sliced jalapeños into the batter.
- Dip the slices of potato, eggplant, and the whole jalapenos into the batter. Try to get the onions and other bits in the batter stuck to the dipped veggies to create more texture.
- Fry the dipped vegetables, making sure not to overcrowd the pot, until deep golden brown, about 3-4 minutes.
- Drain on a wire rack or paper towels, then salt the pakoras while they are still hot.
- Dip in mint chutney, tamarind sauce, and/or ketchup.