Vijs Buttermilk Pakoras
Delight your taste buds with Vij’s Buttermilk Pakoras, a crisp and savory Indian snack that’s perfect for any occasion! Made with chickpea flour (besan) and infused with aromatic spices like cumin, turmeric, and carom seeds (ajwain), these golden fritters are elevated by the tangy richness of buttermilk. Thinly sliced onions, fresh cilantro, and a hint of green chili add layers of flavor and texture to every bite. The secret to their irresistible crunch lies in a touch of baking soda, ensuring light and airy pakoras every time. Deep-fried to perfection, these pakoras are an irresistible combination of crisp exteriors and soft, flavorful centers, making them an ideal appetizer or tea-time snack. Serve piping hot with mint chutney or tamarind sauce for an authentic and mouthwatering experience!
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Recipe Information
Ingredients
- 2 cups Chickpea flour (besan)
- 1.5 cups Buttermilk
- 1 large Onion, thinly sliced
- 1 piece Green chili, finely chopped
- 0.5 cup Fresh cilantro, chopped
- 0.5 teaspoons Carom seeds (ajwain)
- 1 teaspoons Ground cumin
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Baking soda
- 3 cups Vegetable oil, for frying
Instructions
In a large mixing bowl, combine the chickpea flour, salt, turmeric powder, ground cumin, red chili powder, and carom seeds.
Gradually add the buttermilk to the dry ingredients, stirring continuously to form a smooth, thick batter. Ensure there are no lumps.
Add the sliced onion, chopped green chili, and fresh cilantro to the batter. Mix well to coat the ingredients evenly.
Just before frying, stir the baking soda into the batter. This will make the pakoras light and crispy.
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil—if it sizzles and rises to the top, the oil is ready.
Using a spoon or your fingertips, drop small portions of the batter (about 1-2 tablespoons each) into the hot oil. Fry in batches to avoid overcrowding the pan.
Fry the pakoras for 3-4 minutes per side, or until they turn golden brown and crisp. Use a slotted spoon to flip them occasionally for even cooking.
Remove the pakoras using a slotted spoon and drain them on a plate lined with paper towels to absorb any excess oil.
Serve hot with mint chutney, tamarind sauce, or your favorite dipping sauce.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.9 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
