Mixed Vegetable Corn Pakora – Kuzhi Paniyaram Pan Style
A delicious twist on a beloved Indian snack, these Mixed Vegetable Corn Pakoras are crisp, flavorful, and incredibly satisfying. Traditionally deep-fried, this version is made in a Kuzhi Paniyaram pan, offering a healthier alternative while retaining that crispy, golden texture. Perfect for a monsoon snack, these pakoras pair wonderfully with mint chutney and a cup of hot Adrak chai. Whether you’re hosting a tea party or simply craving a savory bite, this recipe brings all the warmth and comfort of a classic North Indian street food right into your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 3/4 cup |
| Rice flour | 1/4 cup |
| Green Bell Pepper (Capsicum) | 1/4 cup, finely chopped |
| Onion | 1, finely chopped |
| Carrot (Gajjar) | 1, grated |
| Ajwain (Carom seeds) | 1 teaspoon |
| Salt | To taste |
| Enos fruit salt | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Sunflower Oil | For greasing |
| Chaat Masala Powder | For sprinkling |
Preparation Time
| Step | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
Instructions
-
Prepare Ingredients
Start by prepping all the ingredients. Grate the carrot, finely chop the onion and green bell pepper (capsicum), and set them aside. -
-
Make the Pakora Batter
In a large mixing bowl, combine the besan (gram flour), rice flour, grated carrot, chopped capsicum, chopped onion, ajwain (carom seeds), red chili powder, and salt. Add the enos fruit salt and mix everything well. Slowly add a little water at a time to the mixture to form a smooth, thick batter with a coating consistency. It should be thick enough to hold its shape but not too dry. -
Cook in Kuzhi Paniyaram Pan
Heat a Kuzhi Paniyaram pan (a pan with small round cavities) over medium heat. Add about 1/4 teaspoon of sunflower oil into each cavity. -
Shape and Fry the Pakoras
Once the pan is hot, spoon a tablespoon of the pakora batter into each of the cavities, filling them evenly. Let them cook for 3-4 minutes or until the pakoras turn golden brown and crispy on the bottom. Flip them carefully using a spoon or spatula and cook on the other side until equally golden and crisp. -
Serve and Enjoy
Remove the pakoras from the pan and place them on a plate lined with a paper towel to absorb any excess oil. Sprinkle a little chaat masala powder on top for extra flavor. Serve these crispy, healthy Mixed Vegetable Corn Pakoras hot with mint chutney and a cup of refreshing Adrak chai for a delightful tea-time snack.
Why You’ll Love This Recipe
This variation of the popular pakora is not only healthier but also offers the perfect balance of crispy exterior and soft, flavorful interior. The addition of fresh vegetables like carrots and bell peppers adds color, texture, and nutritional value, making this snack a great option for vegetarians. The use of the Kuzhi Paniyaram pan minimizes oil usage, so you can enjoy the same crunch without the deep-fried guilt. Ideal for those rainy afternoons when you’re craving something warm and savory!
Serve This Snack With:
- Mint Chutney
- Adrak Chai (Ginger Tea)
- A warm bowl of soup or a tangy dip for an extra special touch.
Enjoy these Mixed Vegetable Corn Pakoras as a guilt-free snack that doesnβt compromise on taste or texture. Happy snacking!
