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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Dhaba – Style Veg Pakorda Recipe

Dhaba – Style Veg Pakorda Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Dhaba – Style Veg Pakorda Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium potato; 1 large onion; 1 cup cauliflower florets; 1 cup spinach leaves; 1 to taste green chili; 2 tbsp fresh cilantro (coriander leaves); 1.5 cups besan (chickpea flour); 2 tbsp rice flour; 1 tbsp cornstarch; 0.5 tsp ajwain (carom seeds); 1 tsp red chili powder; 0.25 tsp turmeric powder; 0.5 tsp amchur (dry mango powder); 0.5 tsp garam masala; 1.25 tsp salt; 0.125 tsp baking soda; 0.75 cups water; 0.5 tsp cumin seeds; 1 tbsp mustard oil or vegetable oil; 0.5 tsp ginger (grated); 0.5 tsp garlic (minced); 4 cups vegetable oil for deep frying; 1 fruit lemon wedges; 0.5 tsp chaat masala

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time45m

Serves4

A fried Indian snack consisting of assorted vegetables coated in seasoned chickpea flour batter, with a filling that includes onions, and potatoes.

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Ingredients

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Vegetables & Filling

2 medium potato

1 large Onion

1 cup Cauliflower florets

1 cup spinach leaves

1 to taste green chili

2 tbsp fresh cilantro (coriander leaves)

Batter & Coating

1 1/2 cups besan (chickpea flour)

2 tbsp rice flour

1 tbsp Cornstarch

1/2 tsp ajwain (carom seeds)

1 tsp red chili powder

1/4 tsp turmeric powder

1/2 tsp amchur (dry mango powder)

1/2 tsp Garam masala

1 1/4 tsp Celtic sea salt

1/8 tsp baking soda

3/4 cups water

Spiced Filling Mix (optional step to add texture & flavor)

1/2 tsp cumin seeds

1 tbsp mustard oil or vegetable oil

1/2 tsp Ginger (grated)

1/2 tsp Garlic (minced)

For Frying & Finishing

4 cups vegetable oil for deep frying

1 fruit lemon wedges

1/2 tsp chaat masala

Method

Vegetables & Filling

Prepare potatoes

Peel the potatoes and slice into 1/4-inch thick rounds or cut into small cubes depending on desired pakora shape. Parboil slices/cubes in salted boiling water for 5 minutes until just tender but still firm. Drain and pat dry on paper towels.

Prepare onion filling

Peel and thinly slice the onion into rings or thin strips. Separate rings if using. Finely chop green chili and cilantro and set aside.

Prepare other vegetables

Trim cauliflower into small bite-sized florets and blanch in boiling salted water for 1–2 minutes, then immediately plunge into ice water to keep firm; drain thoroughly. Roughly chop spinach leaves and squeeze out excess water.

Spiced Filling Mix (optional)

Heat 1 tbsp oil in a small pan over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds. Add grated ginger and minced garlic; sauté 20–30 seconds until aromatic but not browned. Remove from heat and allow to cool slightly. This mix can be tossed with the onions and potatoes to add extra flavor and help them hold together during coating.

Batter & Coating

Make seasoned batter

In a large bowl, sift or whisk together 1.5 cups besan, 2 tbsp rice flour, 1 tbsp cornstarch, 1/2 tsp ajwain, 1 tsp red chili powder, 1/4 tsp turmeric, 1/2 tsp amchur, 1/2 tsp garam masala and 1.25 tsp salt. Add 3/4 cup water gradually while whisking to form a thick, lump-free batter (consistency should coat the back of a spoon and cling to vegetables). Sprinkle 1/8 tsp baking soda into the batter just before frying and fold in gently.

Assemble filling pieces

Toss the parboiled potato pieces, blanched cauliflower, chopped spinach, and sliced onions with the optional spiced filling mix (if using), chopped green chili and cilantro. Ensure all pieces are dry so batter adheres: pat with paper towels if needed.

Frying & Finishing

Heat oil

Pour oil into a deep, heavy-bottomed pan or kadai to a depth of about 2–3 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise slowly to the surface.

Coat and fry

Working in small batches (to avoid overcrowding), dip each vegetable piece or small clusters of mixed vegetables into the batter to coat completely, letting excess drip off. Gently slide into hot oil. Fry 4–6 minutes per batch, turning occasionally, until golden brown and crisp. Adjust heat to maintain oil temperature so pakoras cook through without burning.

Drain and season

Use a slotted spoon to remove pakoras and drain on paper towels. While still hot, sprinkle lightly with 1/2 tsp chaat masala and a pinch more salt if desired. Serve immediately with lemon wedges; squeeze lemon over pakoras before eating for authentic dhaba flavor.