Radish and Scallion Pakoras
Pakoras are Indian comfort food. They are made with a variety of pantry staple vegetables, potatoes, onions and greens to name a few.This radish and scallion version is a springy version. This is my recipe and a great way to use radishes beyond salads. I have my share of salads and pickles they are all good. However, anything tastes magical when made into a pakora. A radish is no exception.
The Story of Radish and Scallion Pakoras
When my daughter gets hurts and returns home, she tells me that she had an “ouchi ouchi” day.
Well, I had an ouchi ouchi moment earlier this week. I send someone some of my work, something that I thought was pretty good and then realized I had sent the wrong proofs… Most utterly embarrassing!!! But then life goes on. And their are always pakoras to make things better.
This afternoon, I went shopping to the closest Shop Rite, among other things I stumbled into the international section. Small but actually carried a mainstream Indian brand – Maya. Not sure why they do not have a website. But I am happy to see them in a regular grocery store.
Spices and where to find them is one of the most common questions in my classes. So I am always happy to find mainsteam options.
What are Pakoras?
Pakoras are a fritter made with a chickpea batter, we love them in our house. They can be made with any kind of vegetable. Kale and Onion Pakoras are one of my favorite versions. I even have an air fryer version with this combination.
How do you eat Pakoras?
Frankly Pakoras taste great as is, when they are served piping hot. If you wish a green chutney always hits the spot.
And now, without much ado, here are my pakoras.
Radish and Scallion Pakoras – Ouchi, Ouchi Moments!
A colorful and springlike pakora made with seasonal radishes and scallions.
Ingredients
- ¾ cup besan or chickpea flour
- 1 tablespoon cornstarch
- ½ teaspoon cayenne pepper powder
- ½ teaspoon turmeric
- 1 teaspoon salt or to taste
- ½ teaspoon cumin seeds
- 15 red radishes, thinly sliced
- ½ cup scallions, finely chopped
- 2 cups or more oil for frying
- Kashmiri red chili powder or chaat masala for dusting
Instructions
- Place the chickpea flour, cornstarch, cayenne pepper powder, turmeric, salt, and cumin seeds in a mixing bowl and mix well with a wire whisk (this is done to separate the lumps and ensure a smooth batter).
- Gradually add enough water (about 1 cup) to make a smooth paste.
- Stir in the radishes and scallions
- Pour oil in a frying skillet or wok that is at least 6 inches deep and
- heat on medium-high heat for about 2 minutes. Test the temperature of the oil with a drop of the batter, the mixture should puff up and rise to the top.
- When the oil is hot enough, drop the batter into the oil by the tablespoonful. Add about 3 or 4 fritters at a time, depending on the size of the wok. Leave adequate room for the fritters to move comfortably in the oil. Fry them for about 2 to 3 minutes and then turn the fritters and cook on the other side for the same time. It is important to make sure that the temperature of the oil remains constant and not too hot. The fritters should cook to a uniform golden brown on both sides. Remove the fritters carefully with a slotted spoon and drain on paper towels. Dust with the chili powder or chaat masala and serve immediately while hot.
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