Best Pakora Recipe Ever Food

PAKORA RECIPE | VEGETABLE PAKORA

Steps:

• 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 & 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.
• 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'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 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.

PAKORA (INDIAN VEGETABLE FRITTERS)

Steps:

• 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" 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'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!

CRISPY VEGETABLE PAKORAS

Steps:

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
• Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

VEGETABLE PAKORAS

Steps:

• Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.)
• Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet.
• Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes.
• Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot!

MIXED VEGETABLE PAKORAS

Steps:

• For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
• For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
• For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
• Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
• Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

KADHI PAKORA / PAKORAS

Steps:

• Sift together in a large bowl the flour, salt, chili powder, baking powder, cumin, ajwain (or oregano).
• Add the water and beat to form a smooth batter.
• Add the chopped onion, potato and cauliflower to the mixture and gently toss to coat.
• Heat the oil in a large pan to 350-375°F/180-190°C, or until a cube of bread browns in 30 sec.
• Using a slotted spoon or a "spider", lower a scoop (2-3 tablespoons) of the battered vegetables into the hot oil a few at a time and deep-fry, flipping over once. Depending on how hot your oil is, you want to give it about 2 minutes per side, but watch that they don't burn. The end result should be crispy on the outside and medium-soft to crispy inside.
• Remove with the slotted spoon and drain thoroughly on paper towels.
• Beat yogurt and gram flour until smooth.
• Heat the oil in pan.
• Add mustard seeds, turmeric, chili powder and fenugreek seeds.
• Add yogurt mixture, bring just to a gentle boil and simmer for about 10 minutes. Keep stirring to prevent lumps.
• Add pakoras and simmer for about 5 minutes.
• Serve hot over basmati rice.

PAKORA FOR PUNJABI KADHI

Steps:

• Heat a generous amount of vegetable oil in a heavy saucepan or a deep fryer.
• Combine water, flour, onion, salt, chili powder, and baking soda in a bowl to make a thick batter.
• Place 1 teaspoon batter in the hot oil and deep-fry until browned all around, about 3 minutes. Line a plate with paper towels and drain pakoras there.
• Place the pakoras in the Punjabi Kadi.

PAKORA

Steps:

• Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
• Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
• Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
• Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
• Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
• Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

PAKISTANI-STYLE VEGGIE PAKORAS RECIPE BY TASTY

Steps:

• In a mortar and pestle or a spice grinder, crush the pomegranate and cumin seeds, then transfer to a medium bowl.
• Add the chickpea flour, black pepper, cayenne, coriander, baking powder, and salt, and stir to combine.
• Mix in the yogurt, water, and cilantro, and stir until evenly incorporated. A few lumps are okay. Rest for 15 minutes to let the flour hydrate.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Mix the onions and sliced jalapeños into the batter.
• Dip the slices of potato, eggplant, and the whole jalapenos into the batter. Try to get the onions and other bits in the batter stuck to the dipped veggies to create more texture.
• Fry the dipped vegetables, making sure not to overcrowd the pot, until deep golden brown, about 3-4 minutes.
• Drain on a wire rack or paper towels, then salt the pakoras while they are still hot.
• Dip in mint chutney, tamarind sauce, and/or ketchup.
• Enjoy!

PAKORAS

Steps:

• Combine flour and baking soda.
• Add cold water slowly.
• Stir until moistened.
• Add rest of ingredients but don't over-mix.
• Drop by tablespoonfuls into hot oil.
• Fry until both sides are golden brown.
• Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.