Vegetable Pakora Recipe
Pakora is a classic Indian snacks recipe made of gram flour, vegetables and few spices. Crispy, flavorful and absolutely addictive with tea. These are traditionally fried but you can easily bake or even air fry them. Vegan and gluten free.
Servings: 3 servings
- 1/2 cup carrots chopped into batons
- 1/2 cup bell pepper chopped into strips
- 1/2 cup cabbage chopped into strips
- 5 baby corns chopped into batons
- 1/4 cup methi leaves can also substitute with spinach
- 2 tablespoons coriander leaves
- 1 onion thinly sliced
- 3/4 cup chickpea flour besan 1/2/ gram flour
- 1/4 cup rice flour or corn flour
- 1/2 teaspoon carom seeds ajwain seeds
- 1 teaspoon red chili powder
- 1 teaspoon salt
- oil for deep frying
Rinse, wipe and chop the vegetables and place in a large mixing bowl.
Sprinkle some salt all over the vegetables and mix well. Set aside for 15 minutes.
By doing this the vegetables will release some water.
Preparing pakoda mix with gram flour
Add 3/4 cup chickpea flour or besan, 1/4 cup rice flour, 1/4 teaspoon carom seeds, 1 teaspoon red chilli powder and 1 teaspoon salt to the veggies. Also add 1/2 teaspoon garam masala powder if you like. I did not add though.
Mix very well without adding any water. The water released from the veggies is enough to bind. Make a thick pliable mixture. Finally add 1/2 teaspoon oil and mix.
Making vegetable pakora recipe
Heat oil for deep frying in a heavy deep pan. I prefer to use cast iron pan for frying. Once the oil is hot (190 C/ 375 F) pinch small balls from the prepared mixture and slide in hot oil carefully. Maintain medium heat.
Let them fry for few seconds undisturbed. Then stir gently for even frying.
Once the fritters turn crispy and golden brown you can remove them from flame.
Remove the fried pakoras using a slotted spoon and place on a kitchen paper or towe
Serve vegetable pakora hot. You can add few drops of lemon juice or serve pakoras with lemon wedges and raw onions if you like.
Flours– While you can use only chickpea flour for this recipe, rice or corn flour makes them super crispy and retain the crispiness too. I highly recommend adding a bit of rice or corn flour here.
Make sure the gram flour is not rancid before mixing with vegetables. You can store gram flour in refrigerate or freezer to improve shelf life.
Vegetables– Always choose vegetables that have somewhat uniform cook time. Here I have choose quick cooking vegetables like bell peppers, carrots, onions. Chop the vegetables into uniform size for even frying.
If you want to make pakoras with potato, sweet potato or even beans, I suggest you make it a separate batch. Also slice those vegetables thinly. No need to par boil them though.
Serving: 3servings | Calories: 676kcal | Carbohydrates: 123g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Sodium: 2475mg | Potassium: 1559mg | Fiber: 20g | Sugar: 25g | Vitamin A: 13916IU | Vitamin C: 124mg | Calcium: 121mg | Iron: 6mg