Vegetable Pakora

Vegetable Pakora Recipe

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Vegetable Pakora Recipe

Vegetable Pakora recipe made with mixed vegetables, spices, herbs and gram flour. Chai Pakora is a match made in the heaven & we love the crunchy pakora all-round the year, with our Chai. Chai Pakora is an emotion for the Indians! We treasure the moments spent with our near and dear ones enjoying those hot pakoras. Whether you are hungry mid-afternoon or guests arrive home unexpectedly or you meet a friend on the street, the first thing strikes to the mind is to enjoy the time with some pakora & a hot cup of chai.

Sure! Here’s a simple and delicious recipe for Vegetable Pakora:

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1/4 cup rice flour (optional, for extra crispiness)
  • 1 teaspoon cumin seeds
  • 1 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water as needed
  • 1 cup mixed vegetables (thinly sliced or finely chopped: potatoes, onions, spinach, cauliflower, carrots, bell peppers)
  • Fresh coriander leaves (optional, finely chopped)
  • Oil for deep frying

Instructions:

  1. Prepare the Batter:
    • In a large mixing bowl, combine chickpea flour and rice flour.
    • Add cumin seeds, carom seeds, turmeric powder, red chili powder, garam masala, baking soda, and salt.
    • Gradually add water and whisk to form a smooth, thick batter. The batter should be thick enough to coat the back of a spoon.
  2. Add Vegetables:
    • Add the mixed vegetables and fresh coriander leaves to the batter. Mix well to ensure the vegetables are evenly coated with the batter.
  3. Heat the Oil:
    • Heat oil in a deep frying pan over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
  4. Fry the Pakoras:
    • Carefully drop spoonfuls of the batter-coated vegetables into the hot oil. Do not overcrowd the pan.
    • Fry the pakoras in batches until they are golden brown and crispy, turning occasionally to ensure even cooking.
    • Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
  5. Serve:
    • Serve the vegetable pakoras hot with your favorite chutney or dipping sauce, such as mint chutney, tamarind chutney, or tomato ketchup.

Enjoy your crispy and flavorful vegetable pakoras!

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