Mixed Vegetable Pakoras Recipe 🥔🥦🌶️
Overview:
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 3
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Cauliflower floret |
| 1 | Potato |
| 1 | Onion |
| 1 | Zucchini |
| 1 | Green chilies |
| 2 cups | Gram flour |
| 1 cup | All-purpose flour |
| 3/4 tsp | Coriander powder |
| 1/4 tsp | Cumin powder |
| 1 tsp | Garam masala powder |
| 1 tbsp | Kasuri methi |
| 3/4 tsp | Red chili powder |
| Water | |
| Oil for deep frying |
Instructions:
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Prepare the Batter: In a large mixing bowl, combine the gram flour, all-purpose flour, coriander powder, cumin powder, garam masala powder, kasuri methi, and red chili powder.
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Add Water: Gradually add water to the dry ingredients, whisking continuously, until you achieve a smooth and semi-thick batter consistency.
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Chill the Batter: Cover the bowl and refrigerate the batter for at least 30 minutes. This helps the flavors to meld and the batter to thicken slightly.
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Heat Oil: In a wok or deep frying pan, heat oil over medium-high heat until it reaches about 350°F (180°C).
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Prepare Vegetables: While the oil is heating, prepare the vegetables. Cut the cauliflower florets, potato, onion, zucchini, and green chilies into bite-sized pieces.
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Coat Vegetables: Dip each vegetable piece into the prepared batter, ensuring it is evenly coated.
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Fry Pakoras: Carefully place the coated vegetables into the hot oil, frying in batches to avoid overcrowding the pan. Fry until the pakoras are golden brown and crispy, about 4-5 minutes per batch.
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Drain and Serve: Once the pakoras are cooked, remove them from the oil using a slotted spoon and drain on clean paper towels to remove excess oil.
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Serve Hot: Transfer the drained pakoras to a serving platter and serve hot with your favorite dipping sauce or ketchup.
Nutritional Information (per serving):
- Calories: 222.7
- Fat: 2.2g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 58.6mg
- Carbohydrates: 42.5g
- Fiber: 6.9g
- Sugar: 8.1g
- Protein: 10g
Notes:
- Mixed Vegetable Pakoras are best enjoyed fresh and hot, straight from the fryer.
- Feel free to adjust the spice levels according to your preference by adding more or less chili powder.
- Serve these crispy pakoras as a delightful snack or appetizer for any occasion, whether it’s a casual gathering or a special celebration.
- Experiment with different vegetables based on your personal taste and what’s in season. Eggplant, bell peppers, and spinach are also great options for pakoras.
- Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly and develop a crispy texture.
- Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or toaster oven for a few minutes to restore their crispiness before serving.
