Who can resist these mouthwatering, golden-brown fritters made from chickpeas, spinach, onion and ginger? Popular in the streets of India and beyond, pakoras are made with a variety of vegetables that get tossed in chickpea flour and then fried to crispy perfection.
Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
Photograph by Kate Sears
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.