Pakoras with Fresh Green Harissa Recipe

When the temperature takes a dip, there's nothing quite as comforting to an Indian soul as some chai and freshly made pakoras (fritters). So, why not give this classic a little makeover? These deliciously fresh Green Harissa Pakoras are the perfect mix of Indian and North African flavours. Trust me, it is a fusion dish that you can actually eat. I am looking at you absurd street food reels!

Long Live the Pakoda!

Pakodas (pakora, bhajji, bhajiya, pakodi- depending on who you ask) have had quite the identity crisis since every region has a different name for them. The basic pakoda recipe, however, remains similar.

Believe it or not, pakoras have been around since ancient times. Way back, Sanskrit and Tamil Sangam literature mentioned similar fried snacks. They were described as these round cakes made of pulses fried in oil' and "crispy fried veggies" that made meals extra special. 

Travelling through history, the earliest detailed pakora recipes are hidden in old cookbooks like the Manasollasa (1130 CE). There, they talk about 'Parika' (pakoda) made with veggies and gram flour. But wait, it gets fishy! The Lokopakara (1025 CE) cookbook tells a tale of gram flour shaped into fish moulds and fried in mustard oil.

From the cookbooks of ancient food connoisseurs to the vibrant streets of the country, these pakodas have had quite the journey!

Looking for more street food recipes? Check out my red harissa paneer pockets here! 

An Icon and A Legend!

Harissa embodies the essence of Moroccan and Tunisian culinary heritage. So much so that it has bagged itself a spot on UNESCO’s Intangible Cultural Heritage list! The name 'Harissa' comes from the Arabic term 'harasa,' signifying the art of “pounding” and making condiments rich in spices and flavours. It's a spicy condiment packed with the heat and flavour characteristic of North African cuisine. Bold and zesty, a basic green harissa is made with onion, green chillies, coriander, parsley, garlic and salt.

Not Your Average Green Chutney 

For the first time in India, Chilzo brings to you the Moroccan Green Harissa. Made with green chilli, parsley, garlic, Himalayan pink salt, coriander, and cumin seeds, and blended to perfection. It packs a fresh and herby taste and is a milder version of the Red Harissa. Green Harissa can be used as a sandwich spread, added to roasted vegetables, or used as a rub for meats and fish, its bold flavour makes every bite special. It's an undiluted scoop-able paste, perfect for marinating meats and vegetables, adding depth to soups, or even as a zesty dip for entrees.

Our Green Harissa and pakodas are a match made in heaven. We are surprised this isn't a viral Instagram recipe already!

Onto the Recipe!

Ingredients you will need to make these Green Harissa Pakodas:

• 1/4 cup finely chopped onions
• 1/4 cup finely chopped spinach
• 1/4 cup corn
• 7-8 curry leaves
• Black pepper (to taste)
• Salt (to taste)
• Chilzo’s Green Harissa
• (2 tablespoons, plus extra for serving)
• 1 cup besan (gram flour)
• 1/4 cup white flour (all-purpose flour)
• Oil (for deep frying)
• Red Harissa Masala (for garnish)

Follow these simple instructions to make some spicy green pakoras:

1. In a mixing bowl, combine the finely chopped onions, spinach, corn, curry leaves, black pepper, salt, 2 generous tablespoons of Chilzo’s smoky Green Harissa, besan (gram flour), and white flour (phew, that is quite the list).
2. Add a little water gradually to the mixture and stir until it forms a thick batter. Ensure the consistency is such that you can make small balls with the batter without making a watery mess. Keep adjusting the quantity of water or flour to get that perfect consistency.
3. Heat oil in a deep pan or kadai over medium heat for frying.Once the oil is hot, take the balls and gently drop them into the hot oil. Be cautious while doing this to avoid splattering.
4. Fry the pakodas in batches until they turn golden brown and crispy. Avoid crowding the pan. Trust us, you do not want the pakoras to mingle.
5. Ensure they are cooked evenly by flipping them occasionally. Remove with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
6. Once all the pakodas are fried, transfer them to a serving plate. Sprinkle some Chilzo’s Red Harissa Masala on top for some added spice.
7. Serve the pakodas hot with a side of Chilzo’s Green Harissa.

Enjoy your delicious pakodas as a snack or appetizer!