This is my healthier spin on the traditionally deep-fried Pakistani/Punjabi pakora (onion and potato fritter). These pakoras are an ideal snack, naturally gluten-free and vegetarian, and I've included a simple green chutney recipe to go with them!
Combine all the ingredients up until the chickpea flour in a bowl.
In another bowl, add the chickpea flour and 2/3 cup water and stir to combine so that no large lumps remain (small lumps are okay). Add additional water if needed to have a pourable consistency. Pour this mixture into the vegetables and mix well.
Heat a large skillet over medium-high heat. Once hot, add enough oil to thinly coat the bottom of the pan.
Add the pakora mixture a heaped tablespoon at a time, making sure not to overcrowd the pan (I do 4 at a time). Reduce the heat to medium and cook for 3-4 minutes on each side, adding oil as needed. Repeat until all pakoras are cooked.
Place on a plate topped with paper towels to absorb excess oil. Serve with green chutney (recipe in the notes) and/or ketchup.
To prepare the simple green chutney, add all ingredients in a spice/coffee grinder or blender and blend until smooth. Add water as needed to thin it out. Put the mixture in a bowl and whisk with yogurt, if desired.
Notes
*Be sure to slice the potatoes thin for faster cooking!**For the chutney, you can also double the quantity of cilantro or mint and omit the other.