Crispy Vegetable Pakoras
Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all –young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free.
I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse – be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house.
Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack!
This recipe will serve 4.
- 4 okras (cut vertically into 4 slices)
- 12 green beans (cut into half then cut them vertically)
- ½ red bell pepper (sliced into about quarter inch thick)
- ⅓ cup besan (Bengal gram flour)
- 2 Tbsp corn starch (arrow root)
- 2 Tbsp rice flour
- 2 tsp coriander powder (dhania)
- ¼ tsp mango powder (amchoor)
- ¼ tsp red chili powder
- ⅛ tsp baking soda
- ½ tsp salt
First prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically.
Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras.
Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well.
Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/4th cup of water.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time don’t overlap the pakoras.
Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes.
Take them out over paper towel to absorb the extra oil.
Fry all the pakoras same way.