Ingredients:

  • 2 cups (300g) grated zucchini
  • 1/2 tsp (3g) salt
  • 2 tbsp (10g) fresh cilantro, finely chopped
  • 1 cup (128g) besan (chickpea flour)
  • 2 tbsp (16g) rice flour
  • 1/2 tsp (2g) turmeric powder
  • 1 tsp (3g) red chili powder
  • 1/2 tsp (1g) ajwain
  • 1/4 tsp (1g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (480ml) vegetable oil

Instructions:

  1. Grate the zucchini using the medium holes of a box grater, toss with 1/2 tsp salt, and let it sit for 10 minutes to draw out moisture.
  2. Place the salted zucchini in a cheesecloth or clean kitchen towel and squeeze firmly over the sink until no more liquid escapes.
  3. In a large mixing bowl, whisk together the besan, rice flour, turmeric, chili powder, ajwain, salt, and baking soda.
  4. Fold in the squeezed zucchini and chopped cilantro, mixing by hand or spoon until a thick, shaggy batter forms that clings to the vegetable.
  5. Heat vegetable oil in a skillet or deep frying pan to 350°F (175°C).
  6. Drop walnut-sized portions of the batter into the hot oil and fry for 3-4 minutes, turning occasionally, until they reach a deep mahogany-gold color.
  7. Remove the pakodas with a slotted spoon and drain on a paper towel-lined plate.