Vegetable Pakora
Ingredients
- • 200 g chickpea flour (besan)
- • 200 g onion, thinly sliced
- • 150 g potato, julienned
- • 50 g spinach leaves, chopped
- • 2 item green chili, finely chopped
- • 15 g ginger, grated
- • 5 g cumin seeds
- • 5 g coriander seeds, crushed
- • 2.5 g turmeric powder
- • 2.5 g red chili powder
- • 1 g baking soda
- • 5 g salt
- • 150 ml water
- • 500 ml vegetable oil for deep frying
Instructions
- 1
In a large mixing bowl, sift chickpea flour to remove any lumps. Add cumin seeds, crushed coriander seeds, turmeric powder, red chili powder, baking soda, and salt. Mix well.
- 2
Add grated ginger and chopped green chilies to the flour mixture.
- 3
Gradually add water while whisking to create a thick batter with a consistency similar to pancake batter. Let it rest for 10 minutes.
- 4
Meanwhile, prepare the vegetables. Thinly slice the onion, julienne the potato into thin matchsticks, and roughly chop the spinach leaves.
- 5
Add all the vegetables to the batter and mix well, ensuring each piece is well coated. The batter should cling to the vegetables.
- 6
Heat oil in a deep pan or kadai to 170°C (340°F). Test by dropping a small amount of batter - it should sizzle and rise to the surface.
- 7
Using a spoon or your hands, carefully drop small portions of the vegetable-batter mixture into the hot oil. Don't overcrowd the pan.
- 8
Fry for 3-4 minutes, turning occasionally, until the pakoras are golden brown and crispy on all sides.
- 9
Remove with a slotted spoon and drain on paper towels to remove excess oil.
- 10
Serve hot with mint chutney, tamarind chutney, or ketchup.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to crispy pakoras is getting the batter consistency just right - it should coat the vegetables without being too thick. Adding a pinch of baking soda creates that signature light, airy texture. For extra crunch, try adding a tablespoon of rice flour to the batter!"
