Vegetable Pakoras * Recipe
Eggplant, cauliflower, and potatoes dipped in spiced lentil batter and deep fried.
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Ingredients
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Vegetable Pakoras
Method
Preparation
- 1
- 2
Soak Lentils
Rinse the split yellow lentils and soak them in water for about 2 hours. Drain and blend into a smooth batter with just enough water.
- 3
Make the Batter
In a large bowl, combine the lentil batter, rice flour, ginger-garlic paste, cumin seeds, turmeric powder, red chili powder, and salt. Mix until well combined. The batter should be thick enough to coat the vegetables.
- 4
Heat Oil
In a deep frying pan, heat the oil over medium 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.
- 5
Coat and Fry
Dip each vegetable slice or floret into the batter, ensuring it is well coated, and carefully add them to the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes.
- 6
Drain and Serve
Remove the pakoras from the oil and drain on paper towels. Serve hot with chutney or your favorite dipping sauce.
