Here’s the deal. You can walk into an Indian 🇮🇳 restaurant anywhere in the world and order #pakoras. And you’re going to be happy, because hey we’re talking about salty, battered deep-fried veggies.
So you could do that but you’d be missing out on what separates an ordinary pakora from an amazing pakora. Here’s a secret… it has nothing to do with the ingredients. The trick is, that instead of shaping your veggie mash and then battering and frying it, usually resulting in something round and ball like, you gotta just grab a heap of that mash in all it’s messy inconsistent beauty, throw it in the batter, and toss it in the oil to fry.
What’s the difference? Well, take a look at these photos! You get nooks and kernels and crunchy parts and chewy parts and poky parts and all sorts of flavors. It’s f’n bomb 💣💣💣
One of my favorite dishes at #1880 and it keeps getting better after my relentless feedback 🤣
Be sure to ask for this #veganized without the yogurt raita!
Onion Pakoras - Veganized
