PAKORA (INDIAN VEGETABLE FRITTERS)
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'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'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.
Provided by Nagi
Categories Appetiser Light Meal Starter
Number Of Ingredients 26
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!
Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FRESH STRING/GREEN BEAN PAKORA FRITTERS WITH GINGER
Make and share this Fresh String/Green Bean Pakora Fritters With Ginger recipe from Food.com.
Provided by Salvador Vilchis
Categories Vegetable
Time 25m
Yield 40-50 Fritters, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- You will also need 1 Recipe Basic Batter for Pakora Fritters.
- Prepare chat Masala if not store bought.
- Prepare basic batter, mix in the coriander, cumin, ajwain seeds & ginger. Add the beans to the batter.
- Heat the oil & fry the beans in 175-185° C oil. Transfer all the fried pakoras to paper napkins to soak of oil and then to a serving platter. Sprinkle the chaat masala on top, and serve.
Nutrition Facts : Calories 748.1, Fat 81.9, SaturatedFat 12.2, Sodium 5.2, Carbohydrate 5.7, Fiber 2.6, Sugar 1.1, Protein 1.4
FRESH GREEN BEAN PAKORA FRITTERS WITH GINGER
Number Of Ingredients 8
Steps:
- Prepare the chaat masala. Prepare the basic batter. Mix in the coriander, cumin, ajwain seeds, and ginger. Add the beans to the batter. Heat the oil and fry the beans as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BAKED BEAN FRITTERS
Make and share this Baked Bean Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 40m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder, salt, pepper, and eggs until well blended.
- Add the remaining ingredients, except the reserved sauce and the oil.
- In a large skillet, heat the oil over medium-high heat.
- Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute.
- When fritters are golden and crispy all over, drain on a paper towel lined plate.
- Repeat until all the batter is used.
- Meanwhile, in a small saucepan, heat the reserved baked bean sauce over low heat until warm.
- Serve as a dipping sauce with the fritters.
Nutrition Facts : Calories 1326.7, Fat 81.2, SaturatedFat 11.9, Cholesterol 282, Sodium 2134.4, Carbohydrate 129.5, Fiber 15.2, Sugar 34.2, Protein 30.9
YAYA'S GREEN BEAN FRITTERS
Not quite pancakes, not quite omelets, these unique green bean fritters are delicious and nutritious! A great side dish for lunch or brunch!
Provided by KosherT
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Steam julienned green beans until just done. Do not over-cook.
- Whisk eggs and mix in milk, flour, salt and pepper.
- Add cheese and green beans.
- Heat oil in non-stick pan.
- Drop pancake-sized portions of mixture into the pan. The oil should be hot enough so that the fritter will sizzle. Leave on this side until the fritter looks done around the edges.
- Turn only once, using a good spatula so as not to break up the fritter.
- Place on a paper towel before serving in order to drain excess oil.
- Serve hot with a dollop of sour cream. Delicious!
Nutrition Facts : Calories 318.5, Fat 15.9, SaturatedFat 4.1, Cholesterol 114.5, Sodium 163.3, Carbohydrate 34.2, Fiber 4.7, Sugar 1.9, Protein 10.8
HAM AND STRING/GREEN BEAN SOUP
This is a fantastic way to use up the leftover holiday ham or the bountiful crop of string beans from the garden. It is easy to prepare and smells wonderful while it simmers away on the stove. The soup has a slightly thickened broth that is very silky and just makes it even more comforting. A loaf of crusty bread is all that is needed to fill this meal out.
Provided by JPsBarbie
Categories Chowders
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the ham in large pot and fill pot about half way with either water or chicken stock, add onion, and celery and cover. Bring to a boil and turn down to simmer for about 30 minutes to an hour. (If ham is on the bone let it simmer for about 90 minutes or until the ham starts to fall off the bone before proceeding.).
- Add carrots, potatoes, and string beans to pot and continue simmering for about 30 minutes. Salt and pepper to taste.
- If using a ham bone remove ham from bone while the veggies are cooking and discard the bone.
- When potatoes are done mix butter and flour to form paste, slowly add to pot to slightly thicken broth. (You don't want it gravy thick but to have a little body so more or less of the mixture might be needed depending on how much broth there is.).
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