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
ROASTED INDIAN-SPICED VEGETABLES
These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g
TASTE OF INDIA ROASTED ROOT VEGETABLES
Though not a traditional Indian dish, since there is no sauce, the spices used on these roasted vegetables may remind you of Indian flavors. Your favorite recipe for tikka masala would be nice to serve with this, along with some white rice and naan. Dial back the heat, if you like, or bring it, with an extra dash or two of cayenne--your choice!
Provided by Bibi
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
- Combine ginger, coriander, cumin, turmeric, garlic, cayenne, salt, and pepper in a small bowl. Sprinkle spice mix over the vegetables and toss to coat evenly. Spread vegetables out evenly on the prepared baking sheet.
- Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
- Garnish with fresh cilantro. Serve warm or at room temperature.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 30.1 g, Fat 9.6 g, Fiber 7.3 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 112.3 mg, Sugar 10.3 g
INDIAN ROOT VEGETABLES
Looking at several root vegetables milling around the kitchen, I came up with this recipe that spices up these veggies with typical Indian spices and a few other fun additions. Tomatoes help make a pseudo-gravy. Serve with basmati rice. Reduce number of red peppers to reduce heat-spice, if you can't hack it.
Provided by jesse_todhunter
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
- Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
- Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 59.6 g, Fat 6.5 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 143 mg, Sugar 7.3 g
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