Vegetable Pakora
Crispy and delicious vegetable pakora is one of the most loved Indian snacks preferred during the monsoon season. This naturally gluten-free and vegan pakora is easy to make with a few pantry staples and vegetables.
Servings: 4 people
Calories: 2109kcal
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ⅓ cup (or) 50 gms Onion thin slices
- ½ cup (or) 65 gms Cabbage shredded/thinly sliced
- ⅓ cup (or) 80 gms Potato shredded/thinly sliced
- ¼ cup (or) 45 gms Carrot thinly slices
- ¼ cup (or) 45 gms Bell Pepper/Capsicum thinly slices
- handful Coriander chopped
- 1 Teaspoon Fennel seeds
- 1 Teaspoon Carom seeds/Ajwain
- 2 Green Chilli finely chopped
- 1 inch Ginger peeled and grated
- pinch Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- ½ cup (or) 90 gms Gram Flour
- ¼ cup Water
- 4 cups Oil for deep frying
- Salt as required
Instructions
- Crush fennel seeds and carom seeds in mortar and pestle.1 Teaspoon Carom seeds/Ajwain, 1 Teaspoon Fennel seeds
- In a wide bowl, combine gram flour, dry spices, salt, crushed spices and mix until well combined.1 Teaspoon Fennel seeds, 1 Teaspoon Carom seeds/Ajwain, 1 Teaspoon Red Chilli Powder, ½ cup (or) 90 gms Gram Flour, Salt, pinch Turmeric Powder
- Next, add the vegetables and mix well.⅓ cup (or) 50 gms Onion, ½ cup (or) 65 gms Cabbage, ⅓ cup (or) 80 gms Potato, ¼ cup (or) 45 gms Carrot, ¼ cup (or) 45 gms Bell Pepper/Capsicum, handful Coriander, 1 inch Ginger, 2 Green Chilli
- Now add 3-4 tablespoons water and start to mix the vegetables. Add 2-3 tablespoons more water if required and mix until you achieve a thick batter that just coats the vegetables and binds vegetables together.¼ cup Water
- Heat oil in a deep frying pan on medium heat.4 cups Oil
- Drop pakoras in hot oil, fry for about 5-7 minutes flipping as needed to ensure even cooking. Fry until both sides turn a light golden colour and crispy. Once cooked drain them on a paper towel to absorb excess oil.
- Fry pakoras in batches until all the batter finishes.
- Serve pakoras with chutney and chai.
Notes
Add little water just enough to bind the vegetables together and keep them intact while frying in oil, excess water turns the batter runny and makes it difficult to drop pakoras in oil.
Adjust spices as per your taste preference.
Fry pakoras in small batches, too many pakoras in one batch makes it difficult to flip them and results in uneven cooking.
Oil temperature is an important factor to get crispy and light golden colour pakoras. Too hot oil results in browning the outside layer but vegetables remain uncooked inside. If the oil is not hot enough then pakoras tend to absorb more oil and don't turn crispy.
Once the batter is ready, fry pakoras immediately. Do not keep the batter for long as the moisture released from vegetables turns it runny.
Consider measurements as guidelines. You may need a little more or less water to make a thick batter.
To ensure pakoras remain crispy, DO NOT keep the freshly made hot pakoras in an airtight container with lids closed.
Nutrition
Calories: 2109kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 237g | Saturated Fat: 17g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 150g | Trans Fat: 1g | Sodium: 85mg | Potassium: 28mg | Fiber: 2g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.2mg
