Homemade Capsicum And Potato Pakoras Fritters For A Rainy Day Recipes
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
HOMEMADE CAPSICUM AND POTATO PAKORAS (FRITTERS FOR A RAINY DAY)
This is one of the best homemade Indian snacks that I have ever created on a rainy monsoon evening for my family. They loved it to the core. I wish and hope that all of my Zaar friends (old, present ones and the new ones I will be blessed with) do try this out and let me know their reviews.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Mix all the dry ingredients together in a big bowl.
- Add water very slowly to the above mixture of dry ingredients and mix well to prepare a thick paste.
- In the meantime, heat oil in a skillet on medium flame.
- De-seed both the green capsicums (bell peppers) and slice lengthwise.
- Now wash and peel the potatoes and cut in rounds.
- Dip the sliced bell peppers and the potato rounds in the prepared batter.
- Allow to coat well on either side. Note: The rice flour addition makes your capsicum and potato pakoras more crispy.
- Now one by one, gently put the sliced and coated with masala bell peppers and potato rounds into the oil.
- Deep fry on either side for 2 minutes until golden brown.
- Drain on a clean kitchen paper towel to get rid of the excess oil.
- Serve hot with tomato ketchup or green chutney on the side and a cup of hot masala tea.
- Enjoy this as a snack on a rainy day and think of me!
Nutrition Facts : Calories 359.7, Fat 2.9, SaturatedFat 0.4, Sodium 1010, Carbohydrate 71.4, Fiber 9, Sugar 6.5, Protein 12.8
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