Description
These Crispy Vegetable Pakoras are a delightful Indian snack made from a mix of fresh vegetables coated in a spiced chickpea flour batter and deep-fried until golden and crispy. Perfect as a tea-time treat or appetizer, they pack a flavorful punch with aromatic spices and a crunchy texture.
Ingredients
Scale
Batter and Spices
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour (for extra crispiness)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin seeds
- 1/4 tsp carom seeds (ajwain)
- Salt to taste
Vegetables and Flavorings
- 1 cup mixed vegetables (thinly sliced onions, shredded cabbage, grated carrots, chopped spinach)
- 2 green chilies, finely chopped (optional)
- 1 tsp grated ginger
Other
- Water as needed (about 1/3 cup)
- Oil for deep frying
Instructions
- Mix dry ingredients: In a large bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, carom seeds, and salt. This base mixture provides the flavorful and crispy crust for the pakoras.
- Add vegetables and flavorings: Incorporate the mixed vegetables, finely chopped green chilies, and grated ginger into the flour mixture. Mix thoroughly to evenly distribute all ingredients.
- Prepare the batter: Gradually add water, about 1/3 cup, to the mixture while stirring to create a thick batter that just coats the vegetables. Avoid adding too much water to prevent a runny batter; it should bind the ingredients well.
- Heat the oil: In a deep pan, heat oil over medium-high heat until hot enough for deep frying. The oil temperature should be around 350°F (175°C) for optimal frying.
- Fry the pakoras: Drop spoonfuls of the batter-coated vegetable mixture into the hot oil carefully, frying a few at a time to avoid overcrowding, which can lower the oil temperature.
- Cook until golden and crispy: Fry the pakoras for about 4 to 5 minutes per batch, turning occasionally with a slotted spoon to ensure even cooking on all sides. They should turn a deep golden brown with a crispy exterior.
- Drain excess oil: Remove the pakoras from the oil using a slotted spoon and place them on paper towels to drain any excess oil.
- Serve immediately: Serve the crispy vegetable pakoras hot, accompanied by mint chutney or tamarind sauce for added flavor.
Notes
- For extra crispiness, rice flour is added along with chickpea flour.
- Adjust green chilies according to your spice preference or omit for a milder flavor.
- Ensure oil is hot enough before frying to prevent pakoras from absorbing too much oil.
- Pakoras are best enjoyed fresh and hot for maximum crunch.
- You can customize the vegetable mix as per availability and preference.
