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
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
COURGETTE PAKORAS
Make these moreish deep fried courgette pakoras as a vegan snack or starter. Gently spiced, enjoy with your favourite mango or tamarind chutney
Provided by Samuel Goldsmith
Categories Snacks, Starter
Time 30m
Yield Makes 12-15
Number Of Ingredients 10
Steps:
- Put all the ingredients, except the oil, in a bowl with ½ tsp salt, and squidge it all together using your hands. The moisture from the courgettes should help bind everything together; you want a sticky but not overly wet mixture.
- Fill a heavy-based saucepan no more than a third full with oil and set over a medium heat until the oil reaches 180C. If you don't have a cooking thermometer, test it's ready by dropping in a pinch of the pakora mixture. It should sizzle and turn golden brown after 10-20 seconds.
- Carefully drop tablespoons of the mixture into the oil, using another tablespoon to help you slide them in. Fry for about 2 mins before turning and cooking for a further 2-3 mins until golden brown, crisp and cooked through. Continue frying in batches until all the mixture has been used up.
- Leave to drain on kitchen paper. You can keep the cooked pakoras warm in a low oven while you make the rest. Serve immediately with your favourite chutney, if you like.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
PAKORA
This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney
Provided by Good Food team
Categories Side dish, Snack, Starter
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
- Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
- Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
- Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
- Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
- Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.
Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
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