Best 3 Vegetable Pakora Recipes
Vegetable pakora is a delectable Indian appetizer or snack that tantalizes taste buds with its crispy exterior and tender, flavorful vegetable filling. This delectable dish is commonly prepared using a variety of vegetables, such as potatoes, onions, carrots, and peppers, coated in a chickpea batter and deep-fried until golden brown. Served with a variety of chutneys or dipping sauces, vegetable pakora is a perfect accompaniment to any meal or as a standalone snack. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the culinary journey of creating the perfect vegetable pakora, providing you with step-by-step instructions, ingredient suggestions, and helpful tips to ensure a crispy, flavorful, and unforgettable culinary experience.
Here are our top 3 tried and tested recipes!
VEGETABLE PAKORA
A very yummy Indian snack or side dish. Also great to eat those veggies. You can really try different veggies you like! Serve hot with tamarind/chili chutney/dip or even with some tomato ketchup. Yum!
Provided by SK
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a wide skillet over medium heat.
- Combine gram flour, cumin, cayenne pepper, turmeric, and salt in a bowl. Add 2 tablespoons of the hot oil and mix well. Add water, a little at a time, until a very thick batter forms. Stir in cilantro and spinach.
- Dip potatoes and cauliflower in batter and add to the hot oil in batches without crowding. Turn and fry until golden brown, 3 to 5 minutes. Add onions to remaining batter all at once; scoop onion-batter into the oil and fry until golden, 3 to 5 minutes.
Nutrition Facts : Calories 598.6 calories, Carbohydrate 19.2 g, Fat 56.8 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 7.3 g, Sodium 63.6 mg, Sugar 1.1 g
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
MIXED VEGETABLE PAKORA FRITTERS
Number Of Ingredients 17
Steps:
- 1. Prepare the chaat masala. In a bowl, mix everything except the oil and chaat masala together to make a semi-thick mixture, adding more chickpea flour if the batter seems too soft or some water if firm.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drip 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer fritters to a platter, sprinkle with the chaat masala, 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
Tips:
- Use fresh vegetables. Fresh vegetables will give your pakoras a crisp texture and a bright flavor. If you're using frozen vegetables, make sure to thaw them completely before using them.
- Use a variety of vegetables. The more vegetables you use, the more colorful and flavorful your pakoras will be. Some good options include potatoes, onions, carrots, cauliflower, bell peppers, and spinach.
- Cut the vegetables into small pieces. This will help them cook evenly.
- Use a light batter. A heavy batter will make your pakoras greasy and dense. A good batter should be made with chickpea flour, water, and spices.
- Don't overcrowd the pan. When you're frying the pakoras, make sure to give them enough space to cook evenly. If you overcrowd the pan, they will steam instead of fry.
- Serve the pakoras hot. Pakoras are best served hot and crispy. You can serve them with a variety of dipping sauces, such as chutney, raita, or ketchup.
Conclusion:
Vegetable pakoras are a delicious and easy-to-make snack or appetizer. They're perfect for parties or potlucks, and they're also a great way to get your kids to eat their vegetables. With a little practice, you'll be able to make perfect vegetable pakoras every time.
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