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Pakora - Indian vegetable pakora recipe. Learn how to make pakora with this easy pakora recipe.
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Do you love Indian buffet?
If so, I am sure you have tried those perfectly fried vegetable pakoras.
I always wonder how to make pakoras and am so excited that Sonia of My Creative Flavors is sharing her pakora recipe with us today.
Sonia is a PhD in Psychology and a master Indian cook.
Hailed from India, Sonia and her husband are now based in New Jersey.
My Creative Flavors chronicles Sonia’s adventures in her kitchen; you will find many fusion Indian recipes, classic Indian dishes, and beautiful food photography on My Creative Flavors.
Just look at these pakora pictures in this post, need I say more?
Please welcome Sonia and remember to check out her site.
This time of the year is all about fun, family and festivities.
In these chilling winters, I just want to curl up in a cozy blanket and watch my all time favorite movies and enjoy hot cuppa chai with a platter of veggie pakoras.
You bet its a great feeling—difficult to beat.
What better than do what you like to do and get a chance to feature it on Bee’s fabulous site Rasa Malaysia.
I have always been very fond of her easy to make and authentic recipes and look forward to her collection for all special occasions.
I am really happy to do this feature and hope I will do justice to the high standards Bee sets for Rasa Malaysia.
So today we are going to fry some mixed vegetables pakoras—one of the most popular Indian snacks.
Pakoras always make a special place on the table as appetizers loved by family and in formal buffets too, across the globe.
It’s an interesting way to add some spice and zing to the veggies once in a while and the hot combo is simply irresistible.
Frequently Asked Questions
This recipe is only 297 calories per serving.
What To Serve With Pakora
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pakora
Ingredients
- 2 Onions
- 1 cup Cauliflower, florets
- 1 cup Spinach, finely chopped
- 7-8 Sweet Peppers
- 1/2 cup Mashed Potato, for filling in sweet peppers
- 2 tsp Grated ginger
- 1 cup Chickpea Flour, add more if required
- 2 tsp Rice Flour
- 1 tsp Salt, or to taste
- 1/2 tsp Paprika
- 1/4 tsp Black Pepper
- 1 tsp Chaat Masala
- 1 tsp Fenugreek flakes
- 1/2 tsp Carom Seeds Ajwain
- 3/4 cup Water, add more if required
- 1 cup Cooking oil
- Coriander, Tamarind and Tomato sauce, for serving
Instructions
- Wash and pat dry the vegetables. Cut the cauliflower into florets, finely chop the spinach, and thinly slice the onions. Slit the peppers vertically. In another bowl, boil and mash the potatoes, then season to taste.
- In another bowl, combine chickpea flour (besan), rice flour, and spices. Gradually add water until the mixture reaches the consistency of whipping cream. Beat the batter well and set aside for a couple of minutes while heating some oil.
- Heat oil in a deep-bottomed pan. Check the oil temperature by dropping a small amount of batter into it; if it sizzles and rises, the oil is ready. Coat the chopped vegetables with the batter and drop them in the hot oil one by one. Fry on medium heat until golden brown on both sides. Drain the fried pieces on paper towels to soak up excess oil. Continue frying until all the batter is used.
For Sweet Peppers:
- Stuff the peppers with the spiced potato mixture, then coat each pepper in the chickpea flour batter. Fry them one by one in hot oil until golden brown.
- Enjoy them piping hot from the pan, served on a platter with sweet tomato, coriander, and tamarind chutney. Pair it with a steaming cup of tea for an absolutely sumptuous combination, perfect for the festive fall season!
- Relish it with a steaming cup of hot chai or warm hot chocolate for the perfect pairing!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
