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!
Servings: 2
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.
