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Jammukashmir · Snack

Kashmiri Pakora

Traditional 2. Kashmiri Pakora recipe

🧺 Ingredients

• ¾ cup gram flour (besan, 90g)
• ¼ cup rice flour (30g)
• 1 tbsp cornstarch (10g)
• 1 tsp cumin seeds (2g)
• ½ tsp carom seeds (ajwain, 1g)
• ½ tsp red chilli powder (1.5g)
• ¼ tsp turmeric powder (0.75g)
• ¼ tsp asafoetida (0.5g)
• ½ tsp salt (2.5g)
• ¼ tsp black pepper powder (0.5g)
• ½ cup cold water (120ml)
• 250g mixed vegetables (onion, potato, spinach, or paneer, cut into thin slices or small pieces)
• Oil for deep frying (300ml)

👩‍🍳 How to make Kashmiri Pakora

1. Mix gram flour, rice flour, cornstarch in bowl
2. Add cumin seeds, carom seeds, red chilli, turmeric, asafoetida, salt, black pepper
3. Mix well
4. Add cold water gradually while stirring (don't overmix, batter should be thick, coating consistency)
5. Batter should coat spoon and drop off in clumps
6. Let batter rest 5 min
7. Heat oil in deep pan to 350°F (175°C, test with thermometer)
8. Take a piece of vegetable, coat completely in batter with spoon
9. Carefully drop into hot oil
10. Fry in batches (4-5 pakoras at a time)
11. Fry 3-4 min until golden-brown and crispy, turning occasionally
12. Pakoras should puff up, edges turn dark golden
13. Remove with slotted spoon, drain on paper towel immediately (removes excess oil)
14. Serve hot with mint chutney or tamarind chutney
15. Visual cue: Golden-brown crispy exterior, light and airy texture, vegetable visible inside, slight sizzle when hot
16. ---

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