Quinoa Pakora Bites
These quinoa pakora bites are crispy on the outside and soft inside, a perfect grab-and-go snack or appetizer for any time of day.
Ingredients
- 0.75 cup quinoa, uncooked
- 1.5 cups water
- 0.5 cup gram flour (besan)
- 0.25 cup rice flour
- 1 medium onion, finely chopped
- 0.25 cup fresh cilantro, finely chopped
- 1 small green chili, finely chopped (optional)
- 1 teaspoon grated ginger
- 0.5 teaspoon turmeric powder
- 0.75 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon asafoetida (hing)
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon red chili powder, or to taste
- 3 tablespoons water, plus more if needed
- 1.5 cups vegetable oil, for shallow frying
- 2 lemon wedges, for serving
Instructions
- Rinse 0.75 cup uncooked quinoa thoroughly under cold running water for several minutes using a fine-mesh sieve. This helps remove saponin, which can make quinoa taste bitter.
- Combine the rinsed quinoa with 1.5 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Set aside to cool completely.
- In a large mixing bowl, combine 0.5 cup gram flour, 0.25 cup rice flour, 1 medium finely chopped onion, 0.25 cup finely chopped fresh cilantro, 1 small finely chopped green chili (if using), 1 teaspoon grated ginger, 0.5 teaspoon turmeric powder, 0.75 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.25 teaspoon asafoetida, 0.5 teaspoon salt, and 0.25 teaspoon red chili powder.
- Add the cooled, cooked quinoa to the dry ingredients. Gradually add 3 tablespoons water, mixing well to form a thick, binding batter. It should be firm enough to shape into small balls or patties without being too wet.
- Heat 1.5 cups vegetable oil in a heavy-bottomed pan or deep skillet over medium-high heat for shallow frying. The oil should be hot enough that a small drop of batter sizzles immediately.
- Once the oil is hot, carefully drop small spoonfuls (about 1 tablespoon each) of the pakora batter into the hot oil. Do not overcrowd the pan; fry in batches. Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the fried pakora bites with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve the quinoa pakora bites hot. Garnish with additional 1 tablespoon fresh cilantro and serve with 2 lemon wedges on the side for squeezing.