Indian Vegetable Patties Recipes

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PAKORA (INDIAN VEGETABLE FRITTERS)



Pakora (Indian Vegetable Fritters) image

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

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

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

INDIAN-SEASONED VEGETABLE PATTIES



Indian-Seasoned Vegetable Patties image

These patties have a lovely blend of Indian spices, with a soft, almost-creamy interior and a crispy coating. You can sandwich them between burgers for a nutritious vegetarian burger, or dip them into a green chutney. I have not included it in the recipe but I really REALLY suggest adding about 1/4cup cooked soft chana dal to the patties - the firm texture of the chana against the soft texture of the patties is wonderful.

Provided by eatrealfood

Categories     Lunch/Snacks

Time 30m

Yield 4 medium patties

Number Of Ingredients 11

5 ounces green beans (sliced)
2 medium carrots (peeled and grated)
1 slice whole wheat bread, crumbs of
4 ounces new potatoes, boiled until soft
1/2 teaspoon ginger, grated
1/2 teaspoon mango powder
1/2 teaspoon garam masala
1/4 teaspoon chili powder
4 tablespoons cilantro, chopped
salt, to taste
1 tablespoon vegetable oil

Steps:

  • Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
  • Drain off any excess water.
  • Combine all ingredients except oil and combine well in a food processor or mash together by hand.
  • Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
  • Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
  • Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
  • Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
  • If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
  • (I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).

Nutrition Facts : Calories 94.1, Fat 3.9, SaturatedFat 0.5, Sodium 63.9, Carbohydrate 13.9, Fiber 3.3, Sugar 2.5, Protein 2.2

INDIAN VEGETABLE PATTIES



Indian Vegetable Patties image

Provided by Geetha Subramanian

Categories     Vegetable     Vegetarian     Low Cal     Low Sodium     Pan-Fry     Bon Appétit     Michigan

Yield MAKES ABOUT 12

Number Of Ingredients 16

1 1/4 cups fresh corn kernels or frozen, thawed
1 medium carrot, grated
1 medium russet potato, peeled, grated
1/2 medium onion, finely chopped
1/2 cup shredded fresh spinach leaves
6 tablespoons all purpose flour
1/4 cup frozen peas, thawed
1/4 cup finely chopped fresh cilantro
1 jalapeño chili, seeded, minced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 large egg, beaten to blend
1 tablespoon (or more) vegetable oil
Plain yogurt
Purchased Major Grey chutney

Steps:

  • Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.
  • Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.

INDIAN CABBAGE PATTIES



Indian Cabbage Patties image

Cabbage can sometimes be boring to work with, so here is a recipe which gives a flavorful twist to the otherwise boring cabbage. This is a recipe from coastal India for pan-fried cabbage patties, where coconut is found in abundance. Passed on from my grandmother, this recipe uses fresh Indian spices and ingredients. Serve with Indian rice or naan bread.

Provided by Shraddha

Categories     Side Dish     Vegetables

Time 30m

Yield 20

Number Of Ingredients 12

2 dried red chiles, stemmed and seeded
1 cup fresh grated coconut
1 cup rice flour
½ cup gram flour (chickpea flour)
1 tablespoon tamarind, or as needed
4 tablespoons coriander seeds
1 tablespoon skinned split black lentils (urad dal)
1 tablespoon asafoetida powder
1 medium head cabbage, shredded
1 pinch salt to taste
1 pinch white sugar, or to taste
oil for frying

Steps:

  • Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
  • Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
  • Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
  • Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
  • Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 13.1 g, Fat 7.9 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 18.6 mg, Sugar 2.3 g

VEGETABLE PATTIES



Vegetable Patties image

These are really good for a side dish or for a lite lunch with a salad. I got the recipe from Prevention. You can cook them and eat them right away, or freeze them and heat them up later.

Provided by A la Carte

Categories     Vegetable

Time 30m

Yield 24 small, 4-6 serving(s)

Number Of Ingredients 12

3 cups chopped mushrooms
1/4 cup chicken stock
1/4 cup chopped onion
2 teaspoons minced garlic
2 cups shredded potatoes
2 cups chopped broccoli
1 cup shredded swiss cheese
1/4 cup grated parmesan cheese
2 eggs, lightly beaten
1 teaspoon dried thyme
1/2 teaspoon salt
3/4 cup dry breadcrumbs

Steps:

  • In a 10" non stick skillet, combine the mush, stock, onions and garlic. Cook, stirring over medium high heat for 10 mins or until the mush release their liquid.
  • Add the potatoes and broccoli, cook, stirring for 5 mins or until the broc is soft. Transfer to a medium bowl. Add the swiss, parm, eggs, thyme and salt to the bowl. Mix well and form into small patties.
  • Place the bread crumbs on a plate and dip the patties in the crumbs, patting to make sure the crumbs adhere.
  • Wash and dry the skillet. Coat with non stick spray and place over med-high heat until hot. Add the patties, working in batches. Cook for 5 minutes Turn and cook for 5 more or until golden brown.
  • Freeze on a tray for several hours. Pack in a plastic bag. Thaw overnight in fridge. Place in 12" skillet, cover and cook over med high for 5 minutes.

Nutrition Facts : Calories 343.7, Fat 13.5, SaturatedFat 7, Cholesterol 136.5, Sodium 665.6, Carbohydrate 36.5, Fiber 4.6, Sugar 4.8, Protein 20.5

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