Serves 4 to 6 (makes 15 pakoras) | Active Time 1 hour
Total Time 1 hour
1 large russet potato, peeled and shredded (1½ cups/6½ ounces)
1 large red onion, halved and sliced thin (1½ cups/5 ounces)
1 cup baby spinach, chopped
1 serrano chile, stemmed and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ajwain
½ teaspoon table salt
½ teaspoon Kashmiri chile powder
¼ teaspoon ground fenugreek
¾ cup besan
1 teaspoon baking powder
½ teaspoon ground turmeric
¼ cup water
2 quarts vegetable oil for frying
Finish Line
Bite into pakoras carefully, as they retain heat after deep frying.
Perfect Pair
Serve with Orange-Cardamom Spiced Nuts  and Gajarachi Koshimbir .
WHY THIS RECIPE WORKS These spiced vegetable fritters are a beloved treat at teatime in India, especially during the rainy season. Mouthwatering served with a hot cup of chai, you can also serve them with cocktails or beer any time you want a slightly spicy lift. Use the large holes of a box grater to shred the potato. For the best texture, we recommend measuring the prepped onion and potato by weight. Besan, along with ajwain and Kashmiri chile powder, can be found in South Asian markets. If ajwain is unavailable, substitute dried thyme. If fenugreek is unavailable, it can be omitted. Besan (also known as gram flour) is made by milling skinned and split brown chickpeas. To substitute standard chickpea flour (made from white chickpeas), add an additional 2 tablespoons of water to the batter. Use a Dutch oven that holds 6 quarts or more. Serve hot with Cilantro-Mint Chutney .
1 In large bowl, combine potato, onion, spinach, serrano, cumin, coriander, ajwain, salt, chile powder, and fenugreek. Toss vegetables until coated with spices. Using your hands, squeeze mixture until vegetables are softened and release some liquid, about 45 seconds (do not drain).
2 In small bowl, mix together besan, baking powder, and turmeric. Sprinkle over vegetable mixture and stir until besan is no longer visible and mixture forms sticky mass. Add water and stir vigorously until water is well incorporated.

3 Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 375 degrees.
4 Transfer heaping tablespoonful of batter to oil, using second spoon to ease batter out of spoon. Stir batter briefly and repeat portioning until there are 5 pakoras in oil. Fry, adjusting burner if necessary to maintain oil temperature of 370 to 380 degrees, until pakoras are deep golden brown, 1½ to 2 minutes per side. Using spider skimmer or slotted spoon, transfer pakoras to prepared rack and place in oven. Return oil to 375 degrees and repeat with remaining batter in two additional batches. Serve immediately.