Vegetable Pakora, a popular Indian snack, is perfect for any occasion, whether you’re hosting a party, enjoying a rainy day, or simply craving something crispy and savory. These deep-fried fritters are made with a mix of vegetables, chickpea flour (besan), and a variety of spices that give them a rich, flavorful taste. If you’ve ever wondered how to make this delicious treat at home, we’ve got you covered with a simple and easy recipe for Vegetable Pakora.
Ingredients:
- 1 cup besan (chickpea flour)
- 1/2 cup rice flour (optional, for extra crispiness)
- 1 medium-sized potato, grated
- 1 small carrot, grated
- 1/2 cup finely chopped spinach or any leafy greens (optional)
- 1/4 cup finely chopped onion
- 2-3 green chilies, finely chopped (optional, adjust to taste)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- 1/4 teaspoon garam masala (optional)
- A pinch of baking soda (optional, for extra fluffiness)
- Fresh coriander leaves, chopped
- Water, as needed
- Oil, for frying
Instructions:
- Prepare the Vegetables: Start by washing and chopping all your vegetables. Grate the potato and carrot and finely chop the onion, spinach, and coriander leaves. If you like, you can also add some peas or cauliflower for variety.
- Mix the Dry Ingredients: In a large mixing bowl, add the besan (chickpea flour), rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala (if using), and salt. Mix all the dry ingredients together.
- Add the Vegetables: Add the grated potato, carrot, chopped onions, spinach, and green chilies to the dry mixture. Mix well so that all the vegetables are evenly coated with the flour mixture.
- Add Water: Slowly add water, a little at a time, and mix until the mixture forms a thick batter. It should not be too runny, so ensure you don’t add too much water. The consistency should be such that it can hold its shape when you drop it into hot oil. You can also add a pinch of baking soda for added fluffiness.
- Heat the Oil: Heat oil in a deep frying pan or wok over medium heat. To test if the oil is hot enough, drop a small amount of the batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
- Fry the Pakoras: Carefully drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan. Fry the pakoras in batches, turning them occasionally, until they are golden brown and crispy on all sides. This usually takes about 4-5 minutes.
- Drain Excess Oil: Once the pakoras are fried, remove them from the oil and place them on a paper towel to drain any excess oil.
- Serve: Serve your crispy vegetable pakoras hot with green chutney or tamarind chutney for a delicious snack. They pair perfectly with a hot cup of chai, especially during the rainy season.
Tips:
- You can experiment with different vegetables based on your preference, such as bell peppers, zucchini, or sweet potatoes.
- For a spicier kick, you can add a pinch of black pepper or garam masala to the batter.
- If you prefer a healthier version, you can bake the pakoras instead of deep frying them.
Vegetable Pakora is a versatile and scrumptious snack that’s easy to prepare with ingredients available in most kitchens. Whether you’re hosting a gathering or enjoying a cozy evening at home, these crispy, flavorful fritters are sure to be a hit. Enjoy them with your favorite dipping sauce and share the joy of this beloved Indian snack with family and friends.
