by Sandhya Hariharan - @sandhyaskitchen
Pakoras are a fantastic starter for Indian meal or as an appetizer with a chutney for curry nights. You can also serve the pakora inside a wrap or a baguette with lettuce, salad and chutneys as a great lunchtime snack.
Did you know pakoras can be made with any vegetable and is fried to a fritter? They can be pan, air or deep-fried.
We have made pakoras using the in-season vegetables like cabbage, cauliflower, onion, spinach and cauliflower.
Mix them with chickpea flour (also known as gram flour), spices, and a little water to make a clump batter and deep fry to perfection.
For added crispiness, add a little corn flour or rice flour to the batter.
Prep time 10 minutes
Cook time 20 minutes
- 3 cup mixed veg - cabbage, onion, carrot, broccoli, cauliflower, spinach - chopped
- 3/4 cup chickpea flour
- 1 tsp ginger garlic paste
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp Garam Masala
- Salt to taste
- 1 green chili, chopped
- Water as needed
- To a mixing bowl, add the vegetables, green chili, spices, and salt. Set it aside for 5 minutes to let out their natural juices.
- Now add the chickpea flour, baking soda and mix with the veggies. The batter will be sticky.
- If the batter is too thick, add a teaspoon of water at a time and mix.
- The batter should be clump thick, not too watery.
- Heat oil in a pan over medium heat.
- Test by adding a small portion of the pakora batter and they must sizzle and come up immediately.
- Pick a teaspoon of the pakora batter with one spoon and push it gently with the other into the oil. Add a few more of the pakora’s that can accommodate in the pan.
- Fry for 3-4 minutes or until they turn golden and crisp. Do not be tempted to increase the heat, to cook them fast. You will find the pakoras undercooked.
- Remove with colander and transfer to a kitchen tissue to absorb any excess oil.
- Serve warm with a dip of your choice.