Zapappy

Name: Pakora
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 medium onion (7 oz), halved and thinly sliced lengthwise; 1 medium potato (6½ oz), peeled and cut into ⅛-inch (3 mm) matchsticks; 2 packed cups (6 oz), thinly sliced; 2 packed cups (2 oz), use baby spinach sliced into ½-inch (1.3 cm) ribbons; 1 serrano chile (½ oz), finely chopped; 1 tbsp (½ oz), fresh and finely grated; 2½ tsp Diamond Crystal kosher salt (¼ oz), use less by volume if substituting a denser brand; 1½ cups (6⅓ oz); 2 tsp; 1 tsp; 1 tsp; ¾ tsp, lightly crushed; ½ tsp, ground; ⅛ tsp; 1½ qt, use a neutral high-heat oil such as peanut or sunflower oil; 1 lemon (about 4 oz), cut into 6 wedges

Cooking

Ingredients

Vegetable mixture

1 medium onion (7 oz), halved and thinly sliced lengthwise
1 medium potato (6½ oz), peeled and cut into ⅛-inch (3 mm) matchsticks
2 packed cups (6 oz), thinly sliced
2 packed cups (2 oz), use baby spinach sliced into ½-inch (1.3 cm) ribbons
1 serrano chile (½ oz), finely chopped
1 tbsp (½ oz), fresh and finely grated
2½ tsp Diamond Crystal kosher salt (¼ oz), use less by volume if substituting a denser brand

Gram-flour coating

1½ cups (6⅓ oz)
2 tsp
1 tsp
1 tsp
¾ tsp, lightly crushed
½ tsp, ground
⅛ tsp

For frying and serving

1½ qt, use a neutral high-heat oil such as peanut or sunflower oil
1 lemon (about 4 oz), cut into 6 wedges

Directions

1. Salt the vegetables

On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to finish preparing the yellow onion, russet potatoes, cauliflower florets, fresh spinach, serrano chile, and ginger as specified. Combine them with the kosher salt in a {{tool:large-mixing-bowl}}. Massage firmly with clean hands for 1 minute, separating the onion layers and gently bruising the vegetables.
Let the mixture stand for 15 minutes. The onion and spinach will soften and release enough moisture to bind the gram flour. Do not drain or squeeze out the liquid.

2. Form the pakora mixture

While the vegetables rest, use a {{tool:whisk}} to combine the besan, ground coriander, ground cumin, kashmiri chile powder, ajwain seeds, turmeric, and baking soda.
Add the seasoned flour to the rested vegetables in three additions, mixing and squeezing thoroughly with one hand after each addition. Scrape up all liquid from the bottom of the bowl. Continue mixing for 2 minutes, until no pockets of dry flour remain and the vegetables hold together when compressed. The mixture should be dense, sticky, and irregular, with clearly visible strands and edges; it must not flow like batter.
Let the coated vegetables stand for 5 minutes while the oil heats. Mix once more before frying, redistributing any moisture that has collected at the bottom.

3. Fry in controlled batches

Pour the neutral oil into a heavy 4- to 5-quart (3.8- to 4.7-liter) {{tool:dutch-oven}}; it should be about 2 inches (5 centimeters) deep. Using a {{tool:deep-fry-thermometer}}, heat over medium-high heat to 350°F (175°C). Set a {{tool:wire-rack}} inside a {{tool:rimmed-baking-sheet}}.
Scoop up a loosely packed 2-tablespoon portion of the mixture, about 1¼ ounces (35 grams). Compress it only enough to hold together, leaving strands and small cauliflower edges protruding. Carefully lower it into the oil. Repeat to fry 5 or 6 pakora at a time without crowding the pot.
Fry each batch for 4 to 5 minutes, turning the pakora several times with a {{tool:slotted-spoon}} for even cooking. Regulate the heat so the oil remains between 325 and 350°F (165 and 175°C). The pakora are done when deeply golden brown, crisp and craggy outside, and the thickest potato strand breaks easily rather than bending or tasting raw.
Transfer the pakora to the rack and allow the oil to return to 350°F (175°C) before adding the next batch. Remove any loose crumbs between batches so they do not burn. Serve within 10 minutes, with the wedges of lemon squeezed over at the table.