Mix all vegetables in 1 big bowl. Add spices to it and then add flour. Slowly pour water to the ingredients and mix them until it’s a thick paste. Heat oil in a pan. When oil is hot enough, put ...

Alu Parathas (Potato-Stuffed Griddle Breads) and Pakoras (Spiced Vegetable Fritters). Test cook Erin McMurrer makes host Julia Collin Davison Alu Parathas (Punjabi Potato-Stuffed Griddle Breads).

vegetable fritters have you covered. These crispy delights are a staple in many cuisines, from Indian pakoras to Japanese tempura, but today, we’re making a simple homemade version that’s both ...

I would argue that a good vegetable fritter is one of the easiest ... of baking powder to this style of fritter to lighten it up. Pakoras are a great example of an endless way of making fritters with ...

It is the binding ingredient in hot and crispy pakoras: vegetable fritters eaten across Pakistan, India, and Bangladesh. I often make them with Swiss chard, which became the inspiration for this ...

Take these chickpea and root vegetable fritters. You’ll need just 12 ounces of sweet potatoes ... Occupying a space somewhere in between Indian pakora and Ashkenazi Jewish latkes (and hey, Hanukkah ...

For the tomato chutney, preheat oven to 160˚C. Place the tomatoes on a baking paper-lined tray and roast for 45 minutes-1 hour, or until very tender and a deep red colour. Remove the skins, place ...