Zucchini Pakoras
These Zucchini Pakoras are your new go-to appetizer that's quick to make, naturally gluten-free, and packed with bold Indian flavors that everyone will love.
Servings: 10 servings
Calories: 45kcal
Equipment
- Heavy Bottom Pot for frying
Ingredients
- 650 grams zucchini shredded
- 1 cup chickpea flour (besan)
- ½ cup rice flour
- ½ cup semolina flour (optional, only if needed)
- ½ jalapeño finely diced
- 2 tablespoons cilantro chopped
- ¼ teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- 1.5 teaspoons fennel seeds grounded
- ½ teaspoon ajwain crushed in hands
- 1 teaspoon aamchur
- 1.5 teaspoons salt
- neutral oil for frying
- chaat masala to sprinkle
Instructions
- Heat 2–3 inches of oil in a deep pan over medium heat.
- Grate the zucchini. Squeeze out the excess juice. Keep the juice aside in case the batter needs to be thinned.
- In a bowl, mix together the zucchini, besan, and rice flour immediately to prevent the flour from clumping. Let it sit for 5 minutes. Then, mix in the jalapeño, cilantro, turmeric, Kashmiri chili powder, ground fennel, ajwain, aamchur, and salt to form a thick batter.If the batter isn't mixing together, add a tablespoon of the zucchini juice to start. If it's too runny, add the semolina (suji).
- Test the hot oil by dropping a small bit of batter — it should sizzle and rise. Drop about a tablespoon of batter into the oil and fry until a deep golden brown, turning occasionally. Remove and drain on a paper towel.
- Serve hot with a sprinkle of chaat masala and chutney or ketchup on the side.
Notes
- Makes about 40-42 pakoras. Use a 1 tablespoon cookie scoop to keep them an even size.
- For the best results, please use the metric conversions in grams to follow the exact measurements this was developed at. Cups are an estimated amount.