Vijaya Selvaraju's New Cookbook 'Indian food Made Easy'

chickpea flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and easier to find, while banana peppers are often less expensive.

Slice onions and jalapeños thinly and place in a mixing bowl.

Add chickpea flour, rice flour, cumin seeds, turmeric powder, red chili powder, garam masala, and salt to the bowl.

Mix the dry ingredients with the onions and jalapeños until well coated.

Add water gradually and mix to form a thick batter that coats the vegetables.

Heat oil in a deep frying pan over medium heat until shimmering.

Spoon small portions of the batter into the hot oil, ensuring not to overcrowd the pan.

Fry the pakodas until golden brown, about 4-5 minutes, turning occasionally for even cooking.

Remove the pakodas with a slotted spoon and drain on paper towels.

Repeat with the remaining batter until all are fried.

Serve hot with lemon juice and your choice of chutney.

Cooking Techniques

Spice Level:

Allergens