1 1/2 cups chickpea flour
1 t cumin
1 t coriander
1/2 t baking powder
freshly ground pepper
3/4 cup (+/-) water
Small handful of cilantro, chopped, if you like it
A batch of shishito peppers
Some kind of frying oil (I’ve been using vegetable oil with a bit of olive oil in it)
Mix the chickpea flour with all the spices and seasonings and baking powder. You might have to adjust the amount of water. You want it to be thick enough to coat, but not too stodgy. I like to mix it up about an hour before I cook. As you add the peppers, see how well they coat. If it’s slipping off, add more chickpea flour. If it’s too stodgy, add a bit of water.
Put an inch or so of oil in a wok or deep pan, and heat it at a medium high heat until a bread crumb sizzles in it.
Wash the peppers and let them dry. Dip each pepper in the coating and then drop in oil. Turn until they’re evenly browned on each side, and remove to paper towels. We’ve been trying to save paper lately, so we’ve been setting the fried pakoras on cooling racks over a baking sheet.
Serve with any dipping sauce you like.