I can remember my mum cooking vegetable pakora recipe all the time. These were a staple for when guests arrived unannounced, which believe me happened a lot! They take minutes to cook and are lighter than the onion bhajis most people are used to. My son once described them as little aliens as I was scooping them out of the fryer – they are crispy and spiky and a mishmash of shapes.
I cook pakora in a number of different ways, either with onion and potato or a mixture of vegetables; onion, potato, cabbage and carrots. You can also make them with just slices of potato or even whole chillies.
This is the basic pakora recipe which is a great place to start – remember to season to your taste with as much or as little spice as you like. Today I have shared vegetable pakora recipe as given below:
Ingredients:
1 cup gram flour
2 tablespoons of rice powder
1 cup mixed vegetables (carrot, cabbage, onion, green pepper, mashed potato)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1 pinch baking soda (optional)
Salt to taste
Amount of oil (for frying)
prepared system
Step 1: Chop the vegetables carrot, cabbage, onion, potato, green pepper etc. cut into small pieces.
Step 2:In a large bowl, mixed the gram flour, rice powder, turmeric, chili powder, coriander powder, cumin powder, garam masala, salt and baking soda. Then slowly add water to it and mix it well to make a thick batter.
Step 3:
Mixed the chopped vegetables well in the batter so that the batter sticks to the vegetables.
Step 4: Deep fry
Heat enough oil in a pan. When the oil is hot, drop the mixture into small balls on medium heat and fry until golden.
Step 5: Serve
Once the pakoras are done, take them out on a tissue paper to absorb the excess oil. Serve hot with coriander leaves chutney or tomato sauce
