In India, Pakoras are as common as potato chips are in the West. Well, that might not be such a great comparison. But they’re a universal way to prepare all kinds of foods in a convenient, bite-sized format. And the original version features the humble potato…
What we’re making today are officially called Aloo Pakoras. That simply means ‘potato fritters’, in English. And the dish is an Indian staple – one which can take many forms depending on what’s in it, and where you’re eating it…
What a concept…
The first pakoras I ever tried were a foundational menu item at a family-run Indian restaurant in the suburb where I lived at the time. This eatery featured a carefully curated list of dishes from all 20+ culinary regions of India, selected because they were likely to be known by, and familiar to Western diners. The pakoras they served featured a medley of veggies held together by a tempura-like batter, in golf ball-sized fritters. But the original, authentic pakora is somewhat different…
The authentic aloo pakoras featured today are simply slices of potato dipped in a gram flour batter and fried. But there’s nothing simple – or bland – about the batter. And that’s what makes pakoras the glorious snack and side they are!
The flavour complex…
Unlike some dishes from the subcontinent, these easy, everyday pakoras call for only a few spices and flavours: red chili pepper, turmeric, garam masala, carom seeds, ginger and garlic. Add as much or as little Garam Masala and Chili pepper as you like. It’s YOUR dish!
Many readers will already be familiar with Garam Masala. ‘Masala’ simply blend, and ‘Garam’ denotes a specific mix of spices and flavours from Northern India. Featured flavours include: cumin, coriander, cardamon, ginger, cloves and black pepper. You can make your own, but most folks – including mil-lions of Indian home cooks – just use a pre-mixed version from their go-to Indian grocery.
Carom is used everywhere in the East, but not as prominently as some other flavour staples. For those who aren’t familiar with it, carom (AKA ajowan caraway) tastes something like regular caraway. In fact, it’s a close cousin of caraway, cumin and fennel. You can use any of those more-common spices in place of carom.
The batter
The batter is based on gram flour. That’s just chickpea flour – a common ingredient in Central Asian dishes. I can get it in the International aisle of my go-to supermarket.
Recipe contributor Swashi Shreekanth adds a little rice flour to her batter to help it stick together, and stick onto the food she’s ‘pakoraizing’.
My take
You can just pop these savoury treats like you would any other salty snack. But they’re much more interesting when dipped in traditional Indian condiments such as one of the almost infinite number of chutneys found in all parts of the country. But I’m sure you – as I have – will find something you prefer above all other possibilities, to give your pakoras added flavour umpf! I like classic Raita sauce, based on yogurt and cucumbers!
~ Maggie J.