Pakora is the lesser-known cousin of tempura. Just like tempura, it’s a fritter made with vegetables such as onions, peppers, potatoes — but instead of a batter of white flour, the batter is made with ...

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Heat up a skillet or wok filled about halfway with vegetable oil and bring the temperature of the oil to about 300 degrees. To make the pakora batter, sift the chickpea flour into a large bowl and ...