Pickled Jalapeños Pakora
Pickled Jalapeños Pakora – take your pakora game to next level with these spicy tangy ones made with chickpea flour, pickled jalapeños and some spices!
When it rains outside, the first thing that comes to my mind is pipping hot pakora/bhajiya and some kadak mithi masala chai! Growing up in India, I enjoyed those delicious moments during monsoon season so much! It is very common to get/make potatoes, onion, mirchi pakoras using chickpea flour and some spices. This version is made with pickled jalapeños. It is spicy, tangy, crispy goodies that I honestly cannot stop eating.
This Pickled Jalapeños Pakora is part of my Tandoori Veggie Burger recipe. But after seeing lots of love on it, I had to give them their own spot on my blog. And hence this blog post!! They are super easy to make with minimal ingredients. They come together very quickly. And super easy to re-heat in the oven to get them crispy again in case they get soggy after sitting out for some time.
These pakoras are perfect for biting, snacks, appetizer and obviously great option as burger toppers. If you end up making them and liking them, tag me on Instagram @myvegetarianrtoots. I would love to see your recreation of this goodie!
Happy & Healthy Eating!
Pickled Jalapeños Pakora
Ingredients
- ½ cup Pickled Jalapeños more if you have leftover chickpea flour batter
- ¼ cup Chickpea Flour
- ¼ tsp Salt
- ¼ tsp Roasted Cumin Powder
- ¼ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Chaat Masala
- 3-4 tbsp Spicy Pickle Juice juice that pickled jalapeños come in
- ⅛ tsp Baking Powder 2-3 pinches
- ½ cup Oil to deep fry
Instructions
- Place ½ cup of pickled jalapeños on couple of paper towel to get rid as much moisture as possible.
- Mix chickpea flour and the spices listed under "Fried Pickled Jalapeños" ingredients list along with baking soda.
- Add little Jalapeños pickle juice at a time to make pancake like batter.
- Heat some oil to deep fry the Jalapeños. Deep each pickled jalapeños in the batter and place them in the hot oil.
- Deep fry them until they become golden brown and crispy. Place them on a paper towel to soak up extra oil.
- If making them early, you can pop these deep fried pickled jalapeños in the toaster oven on 325°F for 4-6 minutes to make them crispy again.
