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).

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 ...

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 ...

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 ...

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 ...

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 ...