Street Food Pakoras

Nothing beats a snack like pakoras on a rainy day, these were our family go-to with a hot cup of chai.

I improvise and use this Pakora Kit base with what’s at hand, some days it is shredded greens, onions, potatoes, or zucchini. And on most days when I need a healthy savory snack, I turn this batter into crepes that’s satisfying and packed with seasonal veggies.

Serves 4-5

Cooking Time: 40-45 Minutes

Ingredients:
2-3 cups finely shredded greens
¼ cup diced onion
½ inch jalapeño, diced (optional)
1 garlic clove, minced
2 tbsp fresh cilantro or mint
salt to taste

For the Crepes:

¼ cup vegetable oil for drizzling
2½ – 3 cups water

Cooking Directions:

1. In a bowl, combine the greens, onion, jalapeño (if using), and garlic. Add the flour mix, a
   pinch of salt, and the recommended amount of water for either pakoras or crepes.
   Whisk until smooth. Let the batter rest for 10 minutes.
2. Tip: For tempura, the batter should be like thick cake batter that you can spoon into the
   frying pan without it separating into the oil.
3. For crepes, the batter should be thinner than pancake batter. Start with 2½ cups water
   and add more as needed.

For the Tempuras:

1. In a large, deep skillet, heat 3 cups of vegetable oil for frying, if you have a
   thermometer, ensure the temperature reads 375°F. Test the oil by dropping a pearl of
   batter, if it sizzles and rises to the top immediately, it’s ready.
2. Spoon tablespoon-sized dollops of batter into the hot oil. Reduce the heat to medium-
   high. Use a slotted spoon to stir and rotate the pakoras gently. When golden brown on
   all sides, transfer to a paper towel-lined plate. Serve hot sprinkled with our Chaat Mela
   spice blend (if handy), mint chutney and a cup of chai.

For the Crepes:

1. Heat an 8-10-inch non-stick skillet over high heat. Once hot, spoon ¼ cup of batter into
   the skillet; tilt and rotate the pan to spread out the batter. Reduce the heat to medium.
   Drizzle the top and sides of the crepe with 1 tsp oil and cook for about 1 minute, until
   golden on the bottom. Flip and cook for another minute. Serve with chutney or your
   favorite sauce.