CRISPY VEGETABLE PAKORAS
- E2 Correspondent
- Nov 18, 2024
- 2 min read
These days, it's great to eat pakoras while feeling the chill outside. The chilly breeze outside makes the warmth of these golden fritters even more appealing. Pakoras might be the finest alternative for a quiet night at home or a fun evening with family and friends.
It's difficult to surpass the pairing of pakoras and tea, which both temper and calm the mood.
Recipe by: Sumit Tulsyan, Owner – KWIKBYTES
INGREDIENTS
· 1 cup gram flour (besan)
· 2 tablespoons rice flour (for added crispiness)
· 1 teaspoon carom seeds (ajwain)
· 1 teaspoon chilli powder
· 1/2 teaspoon turmeric powder
· 1/2 teaspoon cumin seeds
· Salt to taste
· 1/4 cup water (adjust as needed for the batter consistency)
· 1 cup mixed vegetables (thinly sliced onions, grated carrots, shredded cabbage, chopped spinach, or any of your favourites)
· 2 green chillies, finely chopped (optional)
· 1 tablespoon fresh coriander, chopped
· Oil for deep frying
INSTRUCTIONS
1. Prepare the batter
· In a mixing bowl, combine the gram flour, rice flour, carom seeds, chilli powder, turmeric powder, cumin seeds, and salt.
· Gradually add water, stirring continuously, to form a thick, smooth batter.
2. Add the vegetables
Fold the prepared vegetables into the batter, ensuring they are well coated.
3. Heat the oil
Heat oil in a deep-frying pan over medium heat. Test if the oil is ready by dropping a small amount of batter into it; it should sizzle and rise to the surface.
4. Fry the pakoras
· Take small portions of the batter-coated vegetables and drop them into the hot oil.
· Fry in small batches, turning occasionally, until the pakoras are golden brown and crispy. Avoid overcrowding the pan.
5. Drain and serve
Remove the pakoras using a slotted spoon and place them on a plate lined with kitchen paper to soak up any excess oil.
Serving Suggestions
Serve hot with mint chutney, tamarind sauce, or a steaming cup of masala tea for a comforting treat.
Enjoy your deliciously crispy vegetable pakoras!
