Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the “tempura” of Indian food. These mixed vegetable pakoras have a spice-infused batter that fries up into a puffy and crunchy coating, perfect with fresh cilantro chutney! Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.
Cook’s Note: Look for roasted ground cumin in your grocery store or toast and grind your own cumin seeds. Ajwain (carom) seeds have a thyme-like flavour. Asafoetida (Hing) is garlic-like tasting and essential in Indian cooking. All can be found in an Indian food market.
Special equipment: a deep fat fry thermometer.
Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and ¾ teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: ¾ cup.
Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340°F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.