Simply Recipes / Karishma Pradhan
I grew up eating a lot of pakoras, Indian spiced fritters.
There are many variations, but traditionally they are vegetables coated in spiced chickpea flour batter and deep-fried.
I am delighted that I experimented with this jot down of batter.
Simply Recipes / Karishma Pradhan
It yields a light, super crispy, and not greasy coating.
These delicata squash pakoras are oh so crunchy and magically spiced.
Serve them as a special treat for Diwali or a fall dinner party.
Simply Recipes / Karishma Pradhan
Smaller delicata squash have thinner rinds and a creamier texture, perfect for deep-frying.
Choose ones that feel firm, heavy, and with even coloringthey should have a creamy, yellow appearance.
Avoid ones with blemishes or soft spots.
Simply Recipes / Karishma Pradhan
It’s a combination of spices and flavors often found in pakoras.
Delicata Squash Pakoras
Chickpea flour is sometimes labeled as besan flour or gram flour.
you’re free to use either!
Simply Recipes / Karishma Pradhan
Use a spoon to scoop out the seeds and membrane, which you’re free to discard.
Then, cut the squash into 1/8-inch half-moons.
Add oil into a medium Dutch oven or heavy-bottomed pot, and set it over medium heat.
Simply Recipes / Karishma Pradhan
see to it the oil doesn’t come past halfway up the sides of the pot.
Preheat the oil to 350Fcheck the temperature with a deep-frying thermometer.
Line a wire cooling rack or baking sheet with paper towels.
Simply Recipes / Karishma Pradhan
Do not over mix, which can deflate the carbonation.
Some small clumps of dry flour are okay.
The batter will be slightly thick, which helps it adhere to the squash.
Simply Recipes / Karishma Pradhan
Add 8 to 10 half moons of squash into the batter and coat them well.
Once preheated, use tongs to carefully drop the battered squash into the oil in a single layer.
Fry them until golden brown and cooked through, about 2 minutes per side.
Simply Recipes / Karishma Pradhan
Use tongs to transfer the squash to the prepared paper towels to drain.
Sprinkle the pakoras with flaky salt.
I like to serve them as soon as theyre fried and as I fry the next batch.
Simply Recipes / Karishma Pradhan
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Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
