Veg. Pakora Recipe
Assortment of deep-fried golden brown fritters, onion, spinach and potatoes in chickpea batter.
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Ingredients
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Vegetables
Batter
Oil for frying
Method
Preparation of Vegetables
- 1
Making the Batter
- 2
Prepare the Batter
In a mixing bowl, combine the chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, and salt. Gradually add water to the dry ingredients while mixing until a smooth, thick batter forms. The batter should be thick enough to coat the vegetables.
Frying the Pakoras
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- 4
- 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, being careful not to overcrowd the pan. Fry until they are golden brown and crispy, about 4-5 minutes per batch.
- 6
Drain and Serve
Once fried, remove the pakoras from the oil and drain on paper towels to remove excess oil. Serve hot with chutney or sauce of your choice.
