Mom's Special Fritters Recipe: Easy & Delicious Rainy Day Snack

Name: Mom's Special Fritters Recipe: Easy & Delicious Rainy Day Snack
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: South Asian
Ingredients: 1 cup Chickpea Flour (Besan); 1 medium Onion (finely sliced); 1 medium Potato (julienned); 1-2 pieces Green Chili (finely chopped, adjust to taste); 1/4 cup Fresh Coriander (chopped); 1/2 teaspoon Turmeric Powder; 1/2 teaspoon Red Chili Powder (adjust to taste); 1/2 teaspoon Cumin Powder; 1 teaspoon Salt (or to taste); approx. 1/2 cup Water (as needed for batter consistency); 2 cups Vegetable Oil (for deep frying)

Recreate the comforting aroma of old times with Mom’s special fritters. These golden bites of love are perfect for any weather and will bring back cherished childhood memories with every bite. A simple yet incredibly delicious recipe.

#Fritters

#Pakora

#Snack

#Vegetarian

#Easy Recipe

#Comfort Food

#Indian Cuisine

Golden Crispy Fritters

Recipe Information

15m

Prep Time

10m

Cook Time

25m

Total Time

Servings

Easy

South Asian

English

Nutrition (per serving)

280

Calories

10g

Protein

30g

Carbs

15g

Fat

Mom's Special Pakora Platter

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fritters Frying in Oil

Instructions

0/6 completed

1
In a large mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin powder, and salt. Mix well.
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2m
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In a large mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin powder, and salt. Mix well.
2m
Ensure dry ingredients are well combined for even flavor.
2
Gradually add water to the dry ingredients, mixing continuously to form a thick, smooth batter. Avoid lumps.
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3m
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Gradually add water to the dry ingredients, mixing continuously to form a thick, smooth batter. Avoid lumps.
3m
Add water slowly to control consistency; the batter should be thick enough to coat vegetables.

3
Add the sliced onion, julienned potato, chopped green chili, and fresh coriander to the batter. Mix everything thoroughly until the vegetables are well coated.
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5m
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Add the sliced onion, julienned potato, chopped green chili, and fresh coriander to the batter. Mix everything thoroughly until the vegetables are well coated.
5m
Ensure vegetables are evenly distributed in the batter for consistent fritters.
4
Heat vegetable oil in a deep pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny bit of batter; it should sizzle and float up immediately.
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3m
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Heat vegetable oil in a deep pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny bit of batter; it should sizzle and float up immediately.
3m
Proper oil temperature is key for crispy fritters that are cooked through.
5
Carefully drop small portions of the batter into the hot oil using a spoon or your hands. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
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10m
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Carefully drop small portions of the batter into the hot oil using a spoon or your hands. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
10m
Do not overcrowd the pan; fry in batches to maintain oil temperature and ensure even cooking.

6
Remove the fried fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney or sauce.
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2m
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Remove the fried fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney or sauce.
2m
Serve immediately for the best crispy texture.