Delicata Squash Pakoras
Ingredients
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2 small (1 1/2 pounds) delicata squash
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4 cups canola oil or peanut oil
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1/2 cup (62g) all-purpose flour
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1/2 cup (60g) chickpea flour (see recipe note)
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1 tablespoon (8g) cornstarch
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2 teaspoons cumin seeds
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons ground coriander
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1 1/2 teaspoons Kashmiri chili powder or other mild chili powder
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1 teaspoon kosher salt
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2 teaspoons kasuri methi (dried fenugreek)
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1/4 cup (50ml) vodka, chilled
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2/3 cup (150ml) seltzer or club soda, chilled
For serving
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Flaky salt
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1/4 cup finely chopped cilantro, packed
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Lemon wedges
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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.
