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
MIXED VEGETABLE PAKORAS
Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 23
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.
PAKORA RECIPE | VEGETABLE PAKORA
Mixed Vegetable pakora are veggie fritters made in South Indian style. They are addictive, aromatic, crunchy and a delicious snack. Serve them with cup of tea or mint chutney.
Provided by Swasthi
Categories Snack
Time 25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 293 kcal, Carbohydrate 30 g, Protein 6 g, Fat 16 g, SaturatedFat 1 g, Sodium 33 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
VEGETABLE PAKORAS
I like to think of pakoras as the Indian tempura. They're a staple of Indian life, and are the perfect accompaniment to a hot cup of chai or a chilled mug of beer. The superhero ingredient here is Indian chickpea flour. No egg is required to make this batter, so it's perfect for the vegans among you!
Provided by Aarti Sequeira
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
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!
VEGETABLE PAKORA
Make crispy and tasty mixed Vegetable pakora recipe with my easy recipe. Easy to customize with your favorite vegetables, this veg pakora has a crispy, crunchy exterior with a soft interior. The recipe is naturally vegan and can be made gluten-free.
Provided by Dassana Amit
Categories Snacks
Time 30m
Number Of Ingredients 18
Steps:
- Rinse, peel and then finely chop all the veggies and measure them. Take all of the finely chopped vegetables in a mixing bowl. You can opt to grate or shred the vegetables.
- Add the chopped onions, green chilies and ginger.
- Add all the ground spice powders including salt. Mix everything very well.
- Now add cup besan (gram flour).
- Combine and mix thoroughly. Set aside this mixture for 5 minutes.
- Add water in small portions to make a thick flowing batter. I added ¼ cup water.
- Note that with the kind of vegetables you use, the amount of water will vary. For leafy greens and watery vegetables, add very little water or you may not need to add any water at all.
- Heat oil for deep frying in a kadai or frying pan. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry the pakora on medium to medium-high heat.
- Use any neutral flavored oil with a high smoking point to deep-fry.
- When one side of the pakora firms up, looks cooked and is light golden, turn over gently and fry the other side.
- Turn over a couple of times and fry the vegetable pakora until they are crisp and golden.
- Once done, then remove them with a slotted spoon draining as much oil as possible in the pan. Place on kitchen paper towels to remove extra oil. Fry the pakoras in batches this way.
- Serve vegetable pakora with any chutney or sauce of your choice. I usually prepare mint chutney or coriander chutney to serve with them. You can also have them with roti or bread or sandwich them between bread slices.
- They make for an excellent evening tea time snack. Best to have them hot with a cup of tea and an accompanying green chutney of your choice.
- Serve mix vegetable pakora with any chutney or sauce of your choice like Mint Chutney, Green Chutney, Coconut Chutney, Cilantro chutney or Tomato Ketchup.
- These crisp veggie fritters also make for a nice evening snack with a side of Masala Chai or Ginger Chai or even Filter Coffee.
- They can also be had with Roti or with Bread. You can also sandwich them between bread slices and have as an evening tea time snack.
- Pakoras are best served hot. I suggest to fry a portion from the batter as much as you need. Refrigerate the leftover batter in a covered bowl or container for a few hours or up-to a day.
- Stored, leftover pakora looses their crispiness and do not taste the same like piping hot pakoras.
Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 420 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGETABLE PAKORA
Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on!
Provided by Sandi From CA
Categories Potato
Time 15m
Yield 2-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potato or yam slices until *just* tender, being careful not to overcook.
- Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
- Add the vegetables and mix in evenly.
- Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
- Serve with cilantro or mint chutney or cucumber raita.
Nutrition Facts : Calories 682, Fat 32.3, SaturatedFat 11.8, Cholesterol 49.7, Sodium 1931.7, Carbohydrate 69.9, Fiber 12.8, Sugar 16, Protein 31.4
PAKORA
This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney
Provided by Good Food team
Categories Side dish, Snack, Starter
Time 50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
VEGETABLE PAKORAS
Make and share this Vegetable Pakoras recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the sweet potato in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer 5 minutes or until just tender. Drain and cool to room temperature.
- Combine flour, curry powder, cumin and salt with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture stirring until smooth. Cover and let stand for 10 minutes.
- Add sweet potato, cauliflower, onion, cilantro, garlic and jalapeno pepper to flour mixture. Stir until well combined (batter will be thick).
- Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan, swirling to coat. Drop 2 tbsp of batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras.
- Reduce heat to medium and cook 4 minutes on each side or until browned. Remove from pan and drain on paper towels.
- Repeat cooking procedure with remaining 1 1/2 tsp oil and batter. Serve with chutney.
Nutrition Facts : Calories 150.9, Fat 7.9, SaturatedFat 1.5, Cholesterol 31, Sodium 222.5, Carbohydrate 16.9, Fiber 1.8, Sugar 1.8, Protein 3.4
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- Add cabbage, potatoes, onions, green chilies and coriander and mix the vegetables with the flour mixture. Slowly start adding water to make a semi solid batter. Remember that as the batter sits, the veggies will release more water, so it's important to add just enough water till you don't have any dry lumpy flour.
- Heat oil in a pot or kadhai. Scatter small portions of the batter (about 1 tablespoon) in to the oil (watch video above). Fry the pakoras in hot oil, on medium flame for about 3 minutes. Then reduce the heat to low to let the potatoes cook properly.
- Fry them till they are crisp and golden brown. Take them out with a slotted spoon and drain them on kitchen paper. Serve them hot with green chutney.
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- Put all the ingredients of the batter that is, besan/ gram flour, cayenne pepper, carrom seeds, salt, crushed garlic, chopped mint leaves, juice of 1/2 a lemon in a large bowl.
- Heat oil in wok/ Karahi/ dutch oven. the oil has to be really really, so Ideally i would put the oil in the wok and heat it on medium high for 5-7 minutes. Now very very carefully with a teaspoon take a tiny amount of batter and drop it in the oil to test if it is hot enough to fry the Fritters. If the tiny drop of batter fries quickly and springs up and comes up on the surface and browns the the oil is ready to fry the pakoras.
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- Heat butter or oil in a medium-sized skillet over medium-high heat. Add the coriander seeds and red chili pepper flakes. Cook, stirring constantly until the spices are toasted and fragrant. Do not overcook.
- In a medium sized bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter.
- Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the chickpea batter.
- In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. Allow plenty of time for the oil to get hot (between 325°F to 350°F (160°C to 175°C).
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- Place a 6 - 8 quart pot safe for deep frying on the stove top. We use stainless steel for frying, but be sure to use a deep pot that will keep any oil splattering minimal.
- Add the oil to the pot, filled about 1/4 to 1/3 of the way up the pot. Begin to heat the oil on a medium to medium high heat, heating up to about 350 degrees (it's okay if you don't have a cooking thermometer).
- While the oil is heating, add the onion, spinach, potatoes, jalapeño, ginger, spices, and chickpea flour into a bowl. Toss all of the vegetables in the flour and spice until evenly coated.
- Add a little water at a time to the bowl, tossing the vegetables with your hand, coating the vegetables. The mix should be sticky enough to hold the vegetables together without entirely coating them. The batter should not be wet or runny.
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- Heat some oil in a skillet and drop in spoonfuls of the mixture. Cook over medium-high heat until golden brown (about 2 to 3 minutes on each side).
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