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Recipe Details
Delicata Squash Pakoras
Ingredients
-
2 small (1 1/2 pounds) delicata squash
-
4 cups canola oil or peanut oil
-
1/2 cup (62g) all-purpose flour
-
1/2 cup (60g) chickpea flour (see recipe note)
-
1 tablespoon (8g) cornstarch
-
2 teaspoons cumin seeds
-
1 1/2 teaspoons ground cumin
-
1 1/2 teaspoons ground coriander
-
1 1/2 teaspoons Kashmiri chili powder or other mild chili powder
-
1 teaspoon kosher salt
-
2 teaspoons kasuri methi (dried fenugreek)
-
1/4 cup (50ml) vodka, chilled
-
2/3 cup (150ml) seltzer or club soda, chilled
For serving
-
Flaky salt
-
1/4 cup finely chopped cilantro, packed
-
Lemon wedges
-
Mint chutney, tamarind chutney, or spicy aioli
Description
Trim the ends of the delicata squash and cut it in half lengthwise. Use a spoon to scoop out the seeds and membrane, which you can discard. Then, cut the squash into 1/8-inch half-moons.
Delicata Squash Pakoras
Ingredients
-
2 small (1 1/2 pounds) delicata squash
-
4 cups canola oil or peanut oil
-
1/2 cup (62g) all-purpose flour
-
1/2 cup (60g) chickpea flour (see recipe note)
-
1 tablespoon (8g) cornstarch
-
2 teaspoons cumin seeds
-
1 1/2 teaspoons ground cumin
-
1 1/2 teaspoons ground coriander
-
1 1/2 teaspoons Kashmiri chili powder or other mild chili powder
-
1 teaspoon kosher salt
-
2 teaspoons kasuri methi (dried fenugreek)
-
1/4 cup (50ml) vodka, chilled
-
2/3 cup (150ml) seltzer or club soda, chilled
For serving
-
Flaky salt
-
1/4 cup finely chopped cilantro, packed
-
Lemon wedges
-
Mint chutney, tamarind chutney, or spicy aioli
Description
Trim the ends of the delicata squash and cut it in half lengthwise. Use a spoon to scoop out the seeds and membrane, which you can discard. Then, cut the squash into 1/8-inch half-moons.
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