Name: Sherkaan Indian Street Foods Pakora Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Potato; 1 cup Cauliflower florets; 1 medium Carrot; 1 cup Spinach leaves; 1 medium Onion; 1 cup Chickpea flour (besan); 2 tablespoons Rice flour; 1 teaspoon Turmeric powder; 1 teaspoon Red chili powder; 1 teaspoon Cumin seeds; 1 teaspoon Salt; 1 cup Water; 2 cups Oil

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Mixed vegetable fritters, deep-fried in chickpea batter.

Peel and chop the potato into thin slices. Cut the cauliflower into small florets. Grate the carrot. Roughly chop the spinach leaves. Slice the onion thinly.

Chop the Vegetables

In a mixing bowl, combine the chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, and salt. Mix well.

Mix the Dry Ingredients

Gradually add water to the dry mixture while stirring to form a smooth batter. The batter should be thick enough to coat the back of a spoon.

Add Water

Add the chopped vegetables to the batter and mix until they are well coated.

Combine Vegetables with Batter

In a deep frying pan or pot, heat the oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

Heat Oil

Once the oil is hot, carefully drop spoonfuls of the vegetable-batter mixture into the oil. Fry in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes.

Fry the Pakoras

Once fried, remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil.

Drain Excess Oil

Serve the pakoras hot with mint chutney or ketchup.

Serve Hot

Potato

Cauliflower florets

Carrot

Spinach leaves

Onion

Chickpea flour (besan)

Rice flour

Turmeric powder

Red chili powder

Cumin seeds

Salt

Water

Pakora

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Make Pakora Recipe in just 45m. Mixed vegetable fritters, deep-fried in chickpea batter.

Pakora Recipe

Ingredients

Vegetables

Batter

Frying

Method

Preparation of Vegetables

Chop the Vegetables

Batter Preparation