Zucchini Pakora Recipe

Hello food lovers,

When it's zucchini season, and your garden (or fridge) is overflowing with this versatile veggie, it's the perfect time to get creative in the kitchen. Instead of going the traditional route with potatoes or onions, try making zucchini pakoras—they're surprisingly delicious, light, and crisp with a hint of sweetness from the zucchini. The batter hugs each slice perfectly, and when fried until golden, they’re absolutely irresistible. Serve them hot with tamarind chutney for a sweet-and-tangy contrast that takes this snack to the next level.

Ingredients - Serves 4-6

• 1 cup chickpea flour

• ½ tsp turmeric powder

• ½ tsp red chilli powder

• ½ tsp cumin seeds or ground cumin

• ½ tsp salt (or to taste)

• 1 tbsp finely chopped curry leaves

• 1–2 green chillies, finely chopped (optional)

• ¾ cup – 1 cup water (adjust for thick but pourable consistency)

• Pinch of baking soda (optional, for extra fluffiness)

• Oil, for deep frying

Method

1. In a bowl, mix chickpea flour, turmeric, chilli powder, cumin, salt, chopped curry leaves and chopped green chilli (optional).

2. Slowly add water while whisking to make a smooth, thick batter—it should coat the back of a spoon without dripping too much.

3. Heat oil in a deep pan over medium heat.

4. Dip zucchini rounds into the batter, making sure they're well coated.

5. Carefully drop into the hot oil and fry until golden and crisp on both sides.

6. Remove with a slotted spoon and drain on paper towels.

7. Serve hot with mint chutney, tamarind sauce, or ketchup.

Tamarind Chutney - Sweet & Tangy

Ingredients:

• ½ cup tamarind pulp (or 2 tbsp tamarind paste + ½ cup water)

• ¼ cup jaggery or brown sugar

• ½ tsp cumin powder

• ¼ tsp chilli powder

• Pinch of salt

Simmer everything for 10–15 minutes until thickened. Cool before serving.

Bon appétit!