adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Delicata Squash Pakoras
Delicata Squash Pakoras
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicata squash pakoras: Sweet, creamy, and crispy spiced – the perfect Diwali snack to share!
Ingredients:
  • 2 small (1 1/2 pounds) delicata squash
  • 4 cups canola oil or peanut oil
  • 1/2 cup (62g) all-purpose flour
  • 1/2 cup (60g) chickpea flour (see recipe note)
  • 1 tablespoon (8g) cornstarch
  • 2 teaspoons cumin seeds
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons Kashmiri chili powder or other mild chili powder
  • 1 teaspoon kosher salt
  • 2 teaspoons kasuri methi (dried fenugreek)
  • 1/4 cup (50ml) vodka, chilled
  • 2/3 cup (150ml) seltzer or club soda, chilled
  • For serving
  • Flaky salt
  • 1/4 cup finely chopped cilantro, packed
  • Lemon wedges
  • Mint chutney, tamarind chutney, or spicy aioli
Instructions:
  • Prepare the squash by trimming the ends of the delicata squash, cutting it in half lengthwise, discarding the seeds and membrane, and finally slicing it into 1/8-inch half-moons.
  • Heat oil in a medium Dutch oven over medium heat until it reaches 350°F. Ensure oil level is not more than halfway up the sides of the pot. Place paper towels on a wire rack or baking sheet for draining the fried items.
  • Combine the all-purpose flour, chickpea flour, cornstarch, cumin seeds, ground cumin, coriander, chili powder, salt, and methi leaves in a bowl and whisk until well mixed.
  • Combine the vodka and seltzer with the dry ingredients right before the oil reaches 325°F. Whisk gently until mixed, keeping the batter slightly thick for better adherence to the squash. Avoid over mixing to preserve the carbonation, and it's fine to have some small clumps of dry flour.
  • Add 8 to 10 squash half moons to the batter, ensuring they are well coated. Use tongs to gently place them in a single layer in the preheated oil at 350°F. Fry until golden and cooked, about 2 minutes on each side. Drain on paper towels, then sprinkle with flaky salt before serving.
  • To present the pakoras: Sprinkle cilantro generously over the pakoras and serve them piping hot with lemon wedges and a variety of dipping sauces such as mint chutney, tamarind chutney, or spicy aioli. Enjoy them fresh out of the fryer while preparing the next batch. If you enjoyed the recipe, please consider leaving a rating below!

Similar Recipes