In my three decades of life, I've celebrated at over seventy-five weddings, with nearly all of them being Indian festivities.

Thanks to my parents' extensive circle of friends who moved to the U.S. from India, I've enjoyed a continuous stream of weddings. I've witnessed everything from stunning bridal lehengas to beautiful decor that masterfully merges traditional Indian elements with modern designs. And let's not forget the food and endless cups of chai!

These gatherings have been wonderful chances to reconnect with friends, making sangeet nights and cocktail hours some of my fondest memories. It's been a journey watching those I once sat with at kids' tables now tie the knot themselves.

One highlight of each Indian wedding for me is the reception. Before we enter the vibrantly decorated hall, we eagerly line up at the stainless steel chafing dishes filled with the savory delights I adore: crispy samosas dipped in imli chutney, flavorful paneer tikka, aloo tikkis, and of course, pakoras that I generously drizzle with both imli and mint chutneys. Our plates overflow with these crispy treats as we squeeze into tables, cocktails in hand, catching up and making trips back for seconds.

Controversial opinion: pakoras beat samosas.

Now, don't misunderstand me, samosas are delicious, and it's not entirely fair to compare them. Yet, they often appear together on buffet tables. Samosas are delightful potato-stuffed pastries, while pakoras are crispy vegetable fritters that are ideal for dipping in various chutneys. And while samosas hold a special place in my heart, they can fill you up quickly. Enter the pakora.

Pakoras are like French fries; you simply can't eat just one.

There's a wide array of pakora varieties, but the ones I'm familiar with include vegetables like onions, spinach, and potatoes, all coated in chickpea batter and fried. Vegetables = healthy, right?

Though they're my favorite snack at weddings, my mom has been making them at home for as long as I can remember. The best memories are waiting in the kitchen while she fries a batch and me and my brother sneak the crispy bits. Frying seemed daunting, but after my mom visited my new apartment and demonstrated how simple it is to fry, I've joined the club. Fried foods aren't staples in my meal plan, but knowing I can whip up this beloved snack in under thirty minutes is fantastic.

If you haven't tried pakoras, many Indian grocery stores offer frozen versions to sample. Discover your favorite vegetable combinations and start cooking! The classic mix of potato, onion, and spinach is great, but you can experiment with veggies like cauliflower or broccoli. Stick to vegetables with lower moisture content for best results, and they're an easy way to sneak extra veggies into kids' diets—who can resist fried vegetables?

To prepare, toss chopped vegetables in a bowl with chickpea flour and spices, adding just enough water to create a sticky batter. Then, drop little clusters into hot oil to fry. Sprinkle chaat masala right out of the oil, and serve with chutney! Whether at home with family or at a wedding with friends, pakoras are always a hit.

Ingredients

  • 1/2 a yellow onion, cut into thin strips
  • 3 – 5 ounces of fresh spinach, coarsely chopped
  • 2 small red potatoes, sliced into fry shapes
  • 1 – 2 teaspoons finely chopped jalapeño, optional
  • 1 teaspoon finely chopped ginger, optional
  • 1/2 teaspoon carom seeds
  • 1/4 teaspoon red chili powder, optional
  • 1/2 teaspoon garam masala
  • pinch of turmeric for color
  • 1 teaspoon salt to taste
  • 1 cup chickpea flour
  • approximately 1/4 cup water, adjust as needed
  • oil for frying, we prefer canola oil

Instructions

  1. Use a 6 – 8 quart pot suitable for deep frying. We recommend stainless steel to minimize splatter.
  2. Fill the pot with oil to about 1/4 to 1/3 full and heat it to around 350 degrees (a cooking thermometer isn't necessary).
  3. As the oil heats, combine onion, spinach, potatoes, jalapeño, ginger, spices, and chickpea flour in a bowl. Mix until the vegetables are well-coated.
  4. Gradually add water, mixing until the batter is sticky enough to hold the vegetables together but not overly wet.
  5. To check if the oil is hot, dip a wooden spoon into it; if bubbles form, it's ready. Alternatively, drop a small amount of batter in—the batter should bubble and not sink.
  6. Using a spoon, gently drop clusters of the mixture into the hot oil. Fry for around 5 minutes, turning occasionally until golden brown. Drain on paper towels.
  7. Sprinkle with chaat masala while warm and serve with chutney. Enjoy!