Vegetable Pakoras
February 19th, 2007 filed under Appetizers, Gluten Free, Vegan
Pakoras are an all-time favorite snack in India- perfect for a rainy day or a cocktail party! Pakoras are delicious paired with a cup of hot spicy Indian Chai.
Pakoras are made with different vegetables, which are dipped in a spicy besan (gram flour) batter and deep-fried.
This recipe uses potatoes, cauliflower and zucchini.
Ingredients:
- 1 cup besan (gram flour)
- 3 tablespoons rice flour (optional)
- 1 tablespoon of coarsely ground coriander powder (dhania)
- 1 teaspoon cumin seeds (jeera)
- 2 chopped green chilies
- 2 tablespoons chopped cilantro (hara dhania)
- 1 teaspoon salt adjust to taste
- 3/4 cup of water (Use water as needed)
- Oil to fry
- 1 small potato, sliced thin
- 8 thin slices of cauliflower
- 1/2 small zucchini, sliced thin
Method:
- Mix all the dry ingredients together: besan, rice flour, coriander powder, and salt. Tip: rice flour adds to the crispness.
- Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter)
- Next, add the green chilies and cilantro. Mix well.
- Heat the oil in a frying pan on medium high heat.
- The frying pan should have at least 11/2 inch of oil. (To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away).
- Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.
- Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
- Turn them occasionally. Fry the pakoras until both sides are golden-brown.
- Repeat this process. The crispy, delicious pakoras are ready to serve.
Tips:
If oil is too hot pakoras will not be crispy and or if oil is not hot enough pakoras will be greasy.
Variations:
You can use almost any vegetable when making these pakoras, such as eggplant, onion, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!
Serving Suggestions:
- The pakoras are even tastier when dipped in fresh cilantro chutney, tamarind chutney, ranch dressing.
- Pakoras taste best when served hot.
- You can make the pakoras in advance and when ready to eat, spread on a cookie sheet and heat in the oven on 300-degree heat. You can also make sandwiches with the left over pakoras.
I have made the Vegetable Pakoras and everyone so enjoyed them..I served them with several different flavoured dips. This was a good thing for everyone. I enjoy your video recipes so much. Thank you
Hi Mrs Manjula,
The vegetable pakoras are really yummy and something different from what I used to prepare.
I just love your website, very well done!
Thank you very much for the wonderful and easy to make recepies.
Love,
jennifer
Hi Manjula ji,
I am hamsa from UK
I will check ur website daily and i ahve been seeing the same recipies many times as it seems every time different and very very motivating to learn cooking many varies of dishes …
U r doing a great job …. all ur recipies r amazing u know what my husband doesnot like onions and garlic and ur recipies is hand book for me ….. thanks a lot …. love
great work
Hi Manjula aunty ,
You have made cooking a much easier and interesting task than i had ever imagined. A thing like rasgulla’s seems so simple and easy to make . I will definately try the same and post the reviews that i will receive from my family . I love u for having thought of this way to teach us .
thanks
Deepti
Hi!!
I’m an Spanish girl and I love Indian cuinise!!!!so thanks to teach me all these delicious vegetarian dishes and give me the opportunity to learn more about your country.
You are great!!!!!
besos ( kisses)
hai manjula gi!
i tried ur veg. pokoras it is very nice…my son really like it….thanks a lot….i want to know how to prepare vegetable roll…can u plzzzzz do it for me…
Thanks a lot for this great recipy. My daughter Lea (3 year old) is a fan of your pakora…
Aurora from Paris
tastes g8…its a must to try pakoras to all….thank u manjula ji….v admire at u…
Manjula,
I have just come across your tutorials and I am so happy to learn more vegetarian cooking You make it so simple and easy.
thanks
Merlyn
but it is good