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 ...

Needless to say, we'd get soaking wet in no time at all. Eventually, we'd be coaxed inside with promises of pakoras, savory fritters made with a chickpea flour batter, and some ginger-cardamom chai.

Carefully place the coated vegetables into the hot oil for frying. Fry the vegetable fritters until they turn golden brown and crispy. Ensure even cooking by turning them occasionally. Once done ...

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 ...

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).

I would argue that a good vegetable fritter is one of the easiest and most welcome treats ... Some cooks like to add a pinch of baking powder to this style of fritter to lighten it up. Pakoras are a ...

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 ...

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