Vegetable Pakoras are a popular Indian snack. They are served as a starter or a snack between meals. Vegetable Pakoras are made by adding a variety of vegetables and spices to a batter made of chickpea flour and then deep frying until crispy and golden brown. The vegetables can vary. Some alternatives to the recipe below are – cauliflower, corn, peppers, aubergine. Vegetable Pakoras are served most commonly with chutney or ketchup and a cup of chai. They are often served in Ramadan as a side to a main meal and also come in handy to use up leftover vegetables.
Serves 15
Ingredients
- 1 Potato, peeled and cut into 1/4 cm batons
- 1 Onion, sliced finely
- 1 Carrot, peeled and cut into 1/4 cm batons
- Handful Spinach, chopped roughly
- Small Handful Coriander, chopped roughly
- Salt
- 1 tsp Cumin Seeds
- 1/2 tsp Red Chilli Powder
- 1 tsp Ground Coriander
- 1 Green Chilli, chopped (Optional)
- 1 tsp Ginger Paste
- 1 tsp Garlic paste
- 100 g Chickpea Flour
- 2 tbsp Cornflour
- 2 tbsp Rice Flour
- Oil, for deep frying
Method
- Add chopped vegetables to a large bowl and add a good pinch of salt to the bowl. Set aside for 20 minutes. This will help the vegetables release water and will be used to make the pakora batter.
- Add cumin seeds, red chilli powder, ground coriander, green chilli, ginger paste and garlic paste and mix to combine. Add the chickpea flour a couple of tablespoonfuls at a time mixing after each addition till it is all used up. Add cornflour and rice flour.
- Heat oil in a deep pan/wok over high heat. Check the oil is hot by dropping a little batter into it, it should steadily rise to the top. Use your hands or a large spoon to gather small golf sized balls of the mixture and drop into the hot oil. Continue with remaining batter making sure not to crowd the pan.
- Fry for 5-6 minutes or until golden and cooked.
- Move to a plate lined with kitchen paper. Serve hot with your favourite sauce/chutney.
Recipe development and photography by Safira Adam.