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.
Provided by Swasthi
Categories Snack
Time 25m
Number Of Ingredients 15
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
MIXED VEGETABLE PAKORAS
Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
- For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
- For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
- Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
- Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.
VEGETABLE PAKORA
Make crispy and tasty mixed Vegetable pakora recipe with my easy recipe. Easy to customize with your favorite vegetables, this veg pakora has a crispy, crunchy exterior with a soft interior. The recipe is naturally vegan and can be made gluten-free.
Provided by Dassana Amit
Categories Snacks
Time 30m
Number Of Ingredients 18
Steps:
- Rinse, peel and then finely chop all the veggies and measure them. Take all of the finely chopped vegetables in a mixing bowl. You can opt to grate or shred the vegetables.
- Add the chopped onions, green chilies and ginger.
- Add all the ground spice powders including salt. Mix everything very well.
- Now add cup besan (gram flour).
- Combine and mix thoroughly. Set aside this mixture for 5 minutes.
- Add water in small portions to make a thick flowing batter. I added ¼ cup water.
- Note that with the kind of vegetables you use, the amount of water will vary. For leafy greens and watery vegetables, add very little water or you may not need to add any water at all.
- Heat oil for deep frying in a kadai or frying pan. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry the pakora on medium to medium-high heat.
- Use any neutral flavored oil with a high smoking point to deep-fry.
- When one side of the pakora firms up, looks cooked and is light golden, turn over gently and fry the other side.
- Turn over a couple of times and fry the vegetable pakora until they are crisp and golden.
- Once done, then remove them with a slotted spoon draining as much oil as possible in the pan. Place on kitchen paper towels to remove extra oil. Fry the pakoras in batches this way.
- Serve vegetable pakora with any chutney or sauce of your choice. I usually prepare mint chutney or coriander chutney to serve with them. You can also have them with roti or bread or sandwich them between bread slices.
- They make for an excellent evening tea time snack. Best to have them hot with a cup of tea and an accompanying green chutney of your choice.
- Serve mix vegetable pakora with any chutney or sauce of your choice like Mint Chutney, Green Chutney, Coconut Chutney, Cilantro chutney or Tomato Ketchup.
- These crisp veggie fritters also make for a nice evening snack with a side of Masala Chai or Ginger Chai or even Filter Coffee.
- They can also be had with Roti or with Bread. You can also sandwich them between bread slices and have as an evening tea time snack.
- Pakoras are best served hot. I suggest to fry a portion from the batter as much as you need. Refrigerate the leftover batter in a covered bowl or container for a few hours or up-to a day.
- Stored, leftover pakora looses their crispiness and do not taste the same like piping hot pakoras.
Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 420 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Prep all your ingredients. Grate or shred the carrots and potatoes, slice the onions thin. If you are not using a grater or shredder, then slice all the vegetables finely.
- In a large mixing bowl, combine all the ingredients for the batter. Add the water to the dry ingredients, a little at a time, until you have a batter that coats the back of a spoon. Do not add too much water. Whisk well, for 3-5 minutes. This helps in making the batter light and airy.
- Add the vegetables to the batter and mix well. At this point you can check the consistency of the mixture. If it feels too dry, you can add more water. If it feels too wet, add more gram flour. The vegetables should be coated well with the batter.
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