Fresh Fenugreek Pakora Fritters With Pomegranate Seeds Recipes
PAKORA (INDIAN VEGETABLE FRITTERS)
Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.
Provided by Nagi
Categories Appetiser Light Meal Starter
Number Of Ingredients 26
Steps:
- Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
- Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
- Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
- Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
- Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
- Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
- Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!
Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FRESH STRING/GREEN BEAN PAKORA FRITTERS WITH GINGER
Make and share this Fresh String/Green Bean Pakora Fritters With Ginger recipe from Food.com.
Provided by Salvador Vilchis
Categories Vegetable
Time 25m
Yield 40-50 Fritters, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- You will also need 1 Recipe Basic Batter for Pakora Fritters.
- Prepare chat Masala if not store bought.
- Prepare basic batter, mix in the coriander, cumin, ajwain seeds & ginger. Add the beans to the batter.
- Heat the oil & fry the beans in 175-185° C oil. Transfer all the fried pakoras to paper napkins to soak of oil and then to a serving platter. Sprinkle the chaat masala on top, and serve.
Nutrition Facts : Calories 748.1, Fat 81.9, SaturatedFat 12.2, Sodium 5.2, Carbohydrate 5.7, Fiber 2.6, Sugar 1.1, Protein 1.4
FISH PAKORA FRITTERS
Number Of Ingredients 15
Steps:
- 1. Prepare the chaat masala. Place the fish pieces in a bowl. Add the vinegar, garlic, red pepper flakes, turmeric, and salt, and mix well, making sure all the pieces are well-coated. Cover and marinate at least 1 and up to 3 hours in the refrigerator. 2. Prepare the basic batter, then mix in the flour, cumin, ajwain, asafoetida, and scallion greens. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each fish piece in the batter to coat well and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MIXED VEGETABLE PAKORA FRITTERS
Number Of Ingredients 17
Steps:
- 1. Prepare the chaat masala. In a bowl, mix everything except the oil and chaat masala together to make a semi-thick mixture, adding more chickpea flour if the batter seems too soft or some water if firm.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drip 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer fritters to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SPICY GREEN SPLIT PEA PAKORA FRITTERS
Number Of Ingredients 18
Steps:
- 1. Prepare the chaat masala. Soak the split peas in water to cover by 2 inches, about 4 hours, then drain.2. In a food processor, pulse together the ginger, green chili and bell peppers, onion, potato, carrots, greens, and half the split peas until just minced. (Do not over-process into a purée.) Remove to a bowl, mix in the remaining split peas, all the spices, baking soda, and salt. Then add the chickpea flour and mix well to make a semi-thick mixture. If the mixture seems too soft add more chickpea flour, and if it seems too dry add some water, and mix again.3. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GROUND MEAT PAKORA FRITTERS
Number Of Ingredients 15
Steps:
- 1. Prepare the chaat masala. Soak the bread in water to cover about 1 mintue. Then squeeze out all the water and coarsely crumble the bread.2. In a food processor, process together the crumbled bread, onion, cilantro, ginger, garlic, and green chili peppers until minced. Add the ground meat, fenugreek leaves, garam masala, and salt, and process again to mix well. Divide into 20 to 25 portions and shape each one into a 2-inch disc.3. Prepare the basic batter and mix in the rice flour and turmeric. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each disc in the batter to coat well, and fry per directions. Transfer to a platter, sprinkle with chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FRESH FENUGREEK PAKORA FRITTERS WITH POMEGRANATE SEEDS
Number Of Ingredients 10
Steps:
- 1. Prepare the chaat masala. Put the chopped fenugreek leaves in a bowl and add all the other ingredients, except the oil and chaat masala and mix well to make a semi-thick mixture, and set aside, about 20 minutes. Do not add any water the washed leaves will be moist and the salt and spices will cause them to release more.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna).. Carefully, with your fingers or a tablespoon, drop 1-inch uneven balls of the mixture into the hot oil and fry as directed in the box. Transfer all the pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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