Pakora Indian Vegetable Fritters Recipes

PAKORA RECIPE | VEGETABLE PAKORA

Pakora Recipe | Vegetable Pakora image

Mixed Vegetable pakora are veggie fritters made in South Indian style. They are addictive, aromatic, crunchy and a delicious snack. Serve them with cup of tea or mint chutney.

Provided by Swasthi

Categories Snack

Time 25m

Number Of Ingredients 15

Ingredients

½ cup besan ((gram flour, more if needed))
¼ cup rice flour ((or 2 tablespoons corn starch, use more if needed proportionally with besan))
½ teaspoon salt
3 green chili peppers (chopped or ½ to 1 teaspoon red chilli flakes (adjust to taste))
2 tablespoons mint leaves (or coriander leaves or dill leaves chopped)
1 teaspoon ginger garlic paste ( or crushed ginger)
¼ to ½ teaspoon garam masala powder ((optional))
½ teaspoons carom seeds ((ajwain, optional))
oil for deep frying as needed
1 medium carrot ( (¾ cup julienned))
¼ cup capsicum ((bell peppers))
1 cup cabbage ((shredded))
1 medium onion ((thinly sliced))
6 french beans ((julienned))
1 cup spinach (chopped (optional))

Steps:

Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.
Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well & squeeze them gently to release moisture. Keep aside for 10 mins.
Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.
Taste test and add more salt, garam masala or green chilies.
Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.
Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won't shape it or drop it in lumps.
Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.
Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.
Serve vegetable pakora hot with a cup of masala tea or green chutney.
To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.

Nutrition Facts : Calories 293 kcal, Carbohydrate 30 g, Protein 6 g, Fat 16 g, SaturatedFat 1 g, Sodium 33 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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

Ingredients

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

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In a bowl, mix together black cumin seeds, garam masala, crushed cumin, salt, red chili powder and chickpea flour. Add water and whisk until combined. If the batter is too liquidy or to thick, add either more flour or water. For best results, cover bowl with plastic wrap and set aside to rest for approx. 1 hour.
Add baking soda to the batter and whisk until combined. Heat vegetable oil in a frying pan over medium heat. Coat vegetables with batter, carefully drop small portions into the hot oil with a slotted spoon and fry for approx. 5 – 6 min., or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. Enjoy with green chutney or hot sauce!

Pakora Indian Vegetable Fritters Recipes

PAKORA RECIPE | VEGETABLE PAKORA

Mixed Vegetable pakora are veggie fritters made in South Indian style. They are addictive, aromatic, crunchy and a delicious snack. Serve them with cup of tea or mint chutney.

PAKORA (INDIAN VEGETABLE FRITTERS)

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