Pakoras with Cilantro Pesto

Pakora is an Indian word that means something that is battered and fried.  It is a well-known Indian restaurant appetizer not unlike things we are already familiar with in America, such as fried zucchini, fried cheese sticks, or onion rings.  The batter can vary but is usually thin and crispy.  If you are having an Indian meal and want a quick appetizer or side, or if you need a snack and have a few miscellaneous veggies sitting around, this is a simple and tasty thing to make.

I love both vegetable pakoras and paneer pakoras, and I especially love them with various sauces and chutneys.  At home, I have a few sauces I make that go well with pakoras.  A cilantro pesto is particularly good, and quite easy to make.

The way I have been making pakoras at home recently is with a chickpea flour batter based on Bal Arneson's (The Spice Goddess) recipe for pakora batter.  I don't follow her recipe exactly, but it is very similar.  If you don't want to use chickpea flour, you can use regular AP flour for the batter instead.  Good veggies to use for pakoras are zucchini, onion petals, eggplant, mushrooms, cauliflower, bell peppers, or even hot peppers if you are so bold.  They should be in smallish, one-or-two-bite pieces.  Paneer pakoras are also very tasty.

Here is my recipe for pakoras and for a cilantro pesto to go with them. 
Pakoras
veggies and/or paneer cheese, in bite-size pieces
1/4 c chickpea flour
1 tbls plain yogurt
2 tbls water plus extra
1 tsp garam masala
dash salt
veg oil

Stir flour, yogurt, and water just until there are no lumps.  Mixture should be a little thinner than pancake batter; thin the mixture with a little more water if necessary.  Stir in garam masala and a dash of salt. 

Heat 1/2 inch of oil in skillet.  Dip veggies or cheese into batter to fully coat, and fry in oil until golden brown on both sides, turning once.  Let them drain on paper towels.  Serve warm with dipping sauce or chutney.

Cilantro Pesto for Pakoras
1 cup loosely packed fresh cilantro, roughly chopped
1 garlic clove, minced
1 tsp fresh chives, chopped
1 tsp sesame oil (regular or chile-infused)
1/4 tsp salt
a pinch of red pepper flakes
veg oil

In a small food processor, pulse to mix cilantro, garlic, chives, sesame oil, salt, and red pepper flakes just until mixed.  Drizzle in a few drops of veg oil and pulse.  Add a little oil a few drops at a time and pulse, until the consistency is right, being careful not to overprocess.  The cilantro leaves should be finely chopped but not pureed.  Serve with pakoras.