Veg Pakora
Veg Pakora is a deep-fried snack made with mixed vegetables and chickpea flour batter, seasoned with spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chickpea Flour (also known as gram flour) | 250 | Grams |
| Potato (medium-sized, peeled and thinly sliced) | 2 | Count |
| Onion (large, thinly sliced) | 1 | Count |
| Spinach (fresh, roughly chopped) | 100 | Grams |
| Cauliflower (cut into small florets) | 150 | Grams |
| Green Chili (finely chopped) | 2 | Count |
| Ginger (fresh, grated) | 1 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Red Chili Powder (adjust to taste) | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (adjust to taste) | 1 | Tsp |
| Water (for batter consistency) | 200 | Milliliters |
| Vegetable Oil (for deep frying) | 500 | Milliliters |
Instructions
- In a large bowl, combine chickpea flour, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt.
- Gradually add water to the dry ingredients, mixing to form a smooth batter without lumps.
- Add sliced potatoes, onions, chopped spinach, cauliflower florets, green chilies, and grated ginger to the batter. Mix well to coat the vegetables.
- Heat vegetable oil in a deep frying pan over medium heat.
- Carefully drop spoonfuls of the vegetable batter into the hot oil, frying in batches to avoid overcrowding.
- Fry the pakoras until they are golden brown and crispy, about 4-5 minutes per batch.
- Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
- Serve the veg pakoras hot with chutney or sauce of choice.
Kitchen equipment
Deep Frying PanSlotted SpoonPaper Towels