Chef Maryam Ghaznavi Makes Vegetable Pakora | Video

Chef Maryam Ghaznavi is well known as an entrepreneurial force in Charleston for her Pakistani restaurant Malika Canteen and pop up Ma’am Saab. Ma’am Saab is what Ghaznavi refers to as a “funny take” on the term “boss lady,” which is perfectly fitting considering hers are the only Pakistani restaurants in all of the Holy City. She pulls her recipe inspiration from her mother’s kitchen and shares those flavors and memories with guests through both of her businesses. 

For our culinary class, Ghaznavi walks us through her recipe for vegetable pakora. This simple, yet irresistible recipe for vegetable fritters pairs well with an evening chai–an event that Ghaznavi’s family would share once the day is over. This easy-to-do recipe is a quick, delightful snack after a meal. 

A majority of Pakistani cooking uses chickpea flour, and these vegetable pakora are no exception. Ghaznavi’s trick for making ultra crispy, craggy pakora that remain fluffy and tender in the center is to use one part rice flour to the chickpea flour. These fritters pack in a variety of spices, and you can use the batter to coat any form of protein that you choose (not just vegetables). Ghaznavi’s prefers mixing spinach, red onion, and potatoes into the batter and frying to a deep golden brown. Finish the vegetable pakora with a dusting of chaat masala. “If you are going to get any spice, buy chaat masala”, Ghaznavi advises, saying that it is perfect on everything.