Serves 4 to 6
Pakoras are spicy fritters, ideal to serve hot as an appetizer or snack, with a tall, cool drink. Try them with a gin and tonic, or a Pimm’s and soda with a slice of cucumber in it.
⅔ cup chick-pea flour
¼ tsp. baking soda
5 Tbs. cold water
¼ tsp. ground cumin
¼ tsp. cayenne pepper
1 scant tsp. salt
¼ tsp. ground turmeric
pinch of crushed saffron threads
½ cup finely diced potato
½ cup slivered onions (paper-thin slices, 1 to 1½ inches long)
2 Tbs. finely chopped fresh cilantro (coriander leaves)
2 cups vegetable oil
Mix together the chick-pea flour, baking soda, and cold water, stirring or rubbing the dough between your fingers until it is absolutely smooth and free from lumps. Add the cumin, cayenne, salt, turmeric, and saffron and stir again until well combined. Stir in the potato and the onions.
Heat the vegetable oil in a 10- to 12-inch wok until it is about 350 degrees. Stir up the batter, scoop up a teaspoonful of it and, with a second spoon, slide it off into the hot oil. Fry 6 or 7 pakoras at once, for about 8 minutes, or until they are a light golden brown all over. Scoop them out with a slotted spoon, drain on paper towels, and serve hot.
