pakora recipe

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I&#039;ve used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They&#039;re gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Pakora (Indian Vegetable Fritters)

chickpea flour ((Note 1))

turmeric powder

cumin powder

coriander powder

tsp fenugreek powder ((Note 2))

tsp chilli powder ((pure chilli powder, Note 3))

salt ((cooking/kosher salt))

+ 2 1/2 tbsp water

onions

potato

cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))

red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))

tbsp fresh ginger (, finely grated)

tbsp coriander/cilantro leaves (, finely chopped)

vegetable

mint leaves

coriander/cilantro leaves

eschalot (, sliced)

lime juice

tsp caster sugar

tsp cumin seeds

tsp cooking/kosher salt

ice cubes ((loosens + keeps sauce green))

plain yoghurt

mint leaves (, packed)

tsp salt

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.

Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.

Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.

Heat oil: Heat 4cm / 1.5&quot; oil in a large heavy based pot to 180°C/350°F (Note 6).

Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don&#039;t crowd the pot, it will lower the temperature too much.

Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.

Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Place ingredients in a small food processor or Nutribullet, or use a stick blender. Blitz until smooth.

Coriander Mint Sauce OR Mint Yogurt Sauce:

Mixed Vegetable pakora are veggie fritters made in South Indian style. They are addictive, aromatic, crunchy and a delicious snack. Serve them with cup of tea or coriander chutney or mint chutney.

Pakora Recipe | Vegetable Pakora

besan ((gram flour, more if needed))

rice flour ((or 2 tablespoons corn starch, use more if needed proportionally with besan))

salt

green chili peppers (chopped

ginger garlic paste

garam masala powder ((optional))

carom seeds ((ajwain, optional))

carrot

capsicum ((bell peppers))

cabbage ((shredded))

onion ((thinly sliced))

french beans ((julienned))

spinach (chopped (optional))

Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.

Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well &amp; squeeze them gently to release moisture. Keep aside for 10 mins.

Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.

Taste test and add more salt, garam masala or green chilies.

Preparation

Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.

Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won&#39;t shape it or drop it in lumps.

Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.

Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.

Serve vegetable pakora hot with a cup of masala tea, Coriander chutney or green chutney.

To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.

How to Make Pakora

Aloo pakora recipe to make spicy and crispy batter coated soft melt in mouth potato fritters. We simply love these melt in mouth potato slices covered in crispy chickpeas batter with green chutney. Potato snacks and chai/tea is always a classic combination in winters or rainy seasons.

Aloo Pakora - Potato Fritters 

Potato (medium size)

Besan

Red Chilli Powder

Turmeric Powder

Coriander powder

Salt (to taste)

Ginger (grated)

Coriander leaves

Green chilli

Rice bran Oil (as required, for frying)

tsp Chaat Masala (for serving)

Peel the potatoes and slice them thinly. The thickness of potatoes is 1/5th of an inch. Try to use a knife for this. If the thickness of your mandolin slicer is adjustable you can use that. Soak them in water.

To make pakora batter in a mixing bowl add besan/gram flour, Salt, turmeric powder, red chilli powder, coriander powder, chopped green chillies, chopped coriander and grated ginger.

Add 1/4 cup of water and make a medium coating consistency batter. Add more water if required.

Now heat the oil to smoking point in a deep pan or wok.

Drain out sliced potatoes from water and with a kitchen, towel pat them dry.

Dip the potato slices in the prepared batter to coat them well and one by one drop in hot oil.

Reduce the heat to medium and deep fry until they puff up and become golden brown and crispy.

Drain aloo pakora on a paper towel and serve them hot.

Serve Aloo pakora hot with green chutney or ketchup. You can sprinkle some chaat masala for a tangy and spicy taste.

https://www.youtube.com/watch?v=QgaoYLo6MgI

Aloo pakora recipe to make spicy and crispy outside and soft melt in mouth potato fritters. I make special halwai style aloo pakora with a spicy batter so it tastes best.

Potato snacks and chai/tea is always a classic combination in winters or rainy seasons.
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I HAVE TAKEN UTMOST CARE IN NUTRITION CALCULATIONS BUT THIS IS NOT INTENDED AS A MEDICAL ADVICE

Aloo Pakora Recipe | Potato Fritters

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Pakora (Indian Vegetable Fritters)

Pakora Recipe | Vegetable Pakora

Aloo Pakora - Potato Fritters

Top 3 pakora recipe recipes from across the web

The most viewed pakora recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pakora (Indian Vegetable Fritters)

Pakora Recipe | Vegetable Pakora

Aloo Pakora - Potato Fritters

The most viewed pakora recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine