Vegetable Fritters (Indian Pakoras)

Crispy chickpea-battered vegetable fritters are a popular street-food snack throughout India. This recipe calls for potatoes and onion, but cauliflower florets, eggplant slices, or plantains can also be used. Pair them with tangy tamarind chutney or herbaceous coconut-cilantro chutney for dipping.

Canola oil, for frying
1½ cups besan (chickpea flour)
1 tsp. cumin seeds
kosher salt
2 Yukon Gold potatoes, peeled and cut into ½" pieces
½ small red onion, peeled and minced

To Serve:
Tamarind Chutney and Coconut Chutney

Heat 2" oil in a 6 qt saucepan until a deep-fry thermometer reads 300°F.

Stir chickpea flour, cumin seeds, salt, and 1 cup water in a bowl into a smooth batter. Stir potatoes and onion into batter.

Working in batches, fry 2 Tbsp. size amounts potato mixture, turning as needed, until golden and crisp, 8-10 minutes.

Using a slotted spoon, transfer pakoras to paper towels to drain; season with salt.

Serve with chutneys on the side if you like.

Makes 4-6 servings.