Pakora, savory little fritters consisting of spices and an unbeatable onion-potato mix, were a staple in my grandparents’ house. I used to sit on the couch with my grandpa while he sat hunched over a cutting board, using a small paring knife to peel and slice fresh vegetables for what seemed like hours. Later, we’d transfer the veggies into my grandma’s kitchen, where she would mix everything by hand– literally, there were no spoons or forks in sight– gently smushing the vegetables into a chickpea flour-mixture before plopping them into frying oil. When they were ready, it was like a competition; who can eat the most pakora? My older brother usually took the cake (I think once he cleared nearly 20 in a row) but we all went home with happy bellies.
● 1 green bell pepper
● 3 small potatoes peeled & grated
● 1 tbsp garam masala
● ¾ cup chickpea flour
1.Slice red onion and green bell pepper into thin strips
Serve with green chutney
Peel and grate potatoes
Stir veggies, cilantro, and spices in a bowl
Add chickpea flour and water; mix with hands
Heat oil in a skillet and drop in spoonfuls of the mixture
Cook over medium-high heat, about 2-3 minutes on each side or until golden brown