Mixed Veggie Pakoras Recipe
Crispy light fritters made with fresh vegetables
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Ingredients
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Vegetable Mixture
Batter
For Frying
Method
Preparation of Vegetables
- 1
Chop the Vegetables
Wash all the vegetables thoroughly. Peel the potato and carrot, then finely chop all the vegetables (potato, carrot, bell pepper, onion, and spinach) into small pieces and set them aside in a large mixing bowl.
Preparation of Batter
- 2
Make the Batter
In a separate bowl, combine the chickpea flour, rice flour, turmeric powder, cumin powder, red chili powder, baking soda, and salt. Mix well. Gradually add water while stirring until you achieve a smooth batter with a consistency that can coat the back of a spoon.
Combine
- 3
Mix Vegetables with Batter
Add the chopped vegetables to the batter and mix until the vegetables are well coated with the batter.
Frying
- 4
Heat the Oil
In a deep frying pan or kadhai, heat the vegetable oil over medium heat until it reaches around 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- 5
Fry the Pakoras
Using a spoon or your hands, drop small portions of the vegetable-batter mixture into the hot oil. Fry in batches to avoid overcrowding. Cook for about 4-5 minutes or until the pakoras are golden brown and crispy. Flip them occasionally for even cooking.
- 6
Drain Excess Oil
Once cooked, remove the pakoras from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
Serving
- 7
Serve Hot
Serve the mixed veggie pakoras hot with green chutney or ketchup as a delicious snack or appetizer.
