Pakoras

AuthorVeggie Fest TeamRating

Pakoras Recipe

CategoryCuisineDiets, Yield24 Servings

Golden brown and crispy, deep-fried vegetable pakoras are a favorite Indian snack.

Ingredients

Filling
 Cauliflower florets, thinly sliced
 Whole mushrooms, trimmed
 Sliced eggplant strips
 Broccoli florets, thinly sliced
 Sliced carrots
 Sliced small potatoes, ¼-inch thick
Also
 Vegetable oil for deep-frying
Batter
 2 cups chickpea flour
 1 teaspoon salt
 ¼ teaspoon baking soda
 ½ teaspoon ground cumin
 ½ teaspoon pomegranate seeds, crushed (optional; see note)
 1 ½ cups Water

Instructions

1

Prepare your choice of vegetables. Cut those which require longer cooking into smaller pieces than the quick-cooking ones. Pat vegetables dry with a paper towel so the batter will stick well.

2

Heat vegetable oil to 375° F.

3

Combine first six batter ingredients in a bowl. Add water slowly, using up to 1 ½ cups, until batter is the consistency of pancake batter.

4

Dip vegetables into the batter to coat. Deep-fry 4 to 6 at a time until golden brown.

5

Remove with a slotted spoon and drain on paper towels. Serve at once with chutney or ketchup.

Note: Tart dried seeds of the pomegranate fruit are sold in Indian specialty stores. The seeds should always be rinsed thoroughly before use.

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Ingredients

Filling
 Cauliflower florets, thinly sliced
 Whole mushrooms, trimmed
 Sliced eggplant strips
 Broccoli florets, thinly sliced
 Sliced carrots
 Sliced small potatoes, ¼-inch thick
Also
 Vegetable oil for deep-frying
Batter
 2 cups chickpea flour
 1 teaspoon salt
 ¼ teaspoon baking soda
 ½ teaspoon ground cumin
 ½ teaspoon pomegranate seeds, crushed (optional; see note)
 1 ½ cups Water

Directions

1

Prepare your choice of vegetables. Cut those which require longer cooking into smaller pieces than the quick-cooking ones. Pat vegetables dry with a paper towel so the batter will stick well.

2

Heat vegetable oil to 375° F.

3

Combine first six batter ingredients in a bowl. Add water slowly, using up to 1 ½ cups, until batter is the consistency of pancake batter.

4

Dip vegetables into the batter to coat. Deep-fry 4 to 6 at a time until golden brown.

5

Remove with a slotted spoon and drain on paper towels. Serve at once with chutney or ketchup.

Note: Tart dried seeds of the pomegranate fruit are sold in Indian specialty stores. The seeds should always be rinsed thoroughly before use.

Pakoras