Vegetable Pakora Recipe
Category: Appetizers
Servings: 4
Pakoras are crispy, golden-brown fritters that are an iconic part of Indian cuisine. This version features a delightful combination of potatoes, carrots, and red onions, all bathed in a savory chickpea flour batter. Paired with a side of chapati and mango chutney, these pakoras make for an irresistible appetizer that will surely become a favorite in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 |
| Carrots | 1 |
| Red onions | 1 |
| Peanut oil (for frying) | As needed |
| Chickpea flour | 300g |
| Carbonated water | 600g |
| Instant yeast (for savory dishes) | A pinch |
| Fresh chili | 1 |
| Fresh coriander (cilantro) | 1 bunch |
| Madras curry powder | 2 tsp |
| Salt (fine) | A pinch |
Instructions
-
Prepare the vegetables:
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- Peel the carrot and cut it into diagonal slices.
- Bring a pot of salted water to a boil and cook the vegetables (potato and carrot) for about 5 minutes until slightly softened. Drain and set aside.
-
-
Prepare the onion:
- Peel the red onion and slice it thinly. Separate the slices into rings and set them aside.
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Make the batter:
- In a large mixing bowl, sift the chickpea flour and add a pinch of instant yeast.
- Finely chop the fresh chili, removing the seeds if you prefer a milder flavor.
- Add the chopped coriander leaves and the Madras curry powder to the flour mixture.
- Gradually pour in the cold, carbonated water, whisking continuously until you get a smooth, slightly runny batter.
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Fry the pakoras:
- Heat a generous amount of peanut oil in a deep frying pan over medium heat.
- Dip the boiled vegetables (potato cubes, carrot slices, and onion rings) into the prepared batter, ensuring they are well coated.
- Carefully drop the battered vegetables into the hot oil, frying in small batches to avoid overcrowding. Use a spoon to help keep the pakoras submerged in the oil.
- Fry the pakoras until golden and crispy on all sides, about 3-4 minutes per batch. Once done, remove the pakoras from the oil and drain them on paper towels to remove excess oil.
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Serving:
- Serve the pakoras hot, accompanied by chapati (flatbread) and a tangy mango chutney for dipping. Enjoy your crunchy, spicy snack with a cool beverage on the side!
Nutritional Information (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~250 kcal |
| Protein | ~6g |
| Fat | ~15g |
| Carbohydrates | ~28g |
| Fiber | ~5g |
| Sodium | ~350mg |
Tips & Variations
- For extra crispiness, you can double-dip the vegetables in the batter for a thicker coating.
- Make it spicier by adding more fresh chili or a dash of chili powder to the batter.
- Customizations: You can add other vegetables like spinach, cauliflower, or zucchini to make your pakoras more colorful and nutritious.
- Vegan option: This recipe is naturally vegan as it doesn’t include dairy or eggs.
Pakoras are not only a snack; they’re a celebration of flavors. The combination of spicy curry powder, the mild sweetness of carrots, and the richness of chickpea flour makes this recipe a hit every time. Paired with mango chutney and chapati, these crispy fritters are the perfect way to kick off any meal.
