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Vegetable Pakora
Created by: Howcan Team
Ingredients
- 1 cup chickpea flour
- 1/4 cup rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 cup water
- 2 cups mixed vegetables (such as onions, potatoes, cauliflower, spinach, or bell peppers), thinly sliced
- Oil for frying
Instructions
- In a large mixing bowl, combine 1 cup chickpea flour, 1/4 cup rice flour, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, and 1 teaspoon salt.
- Gradually add 1/2 cup water to the dry ingredients, stirring to form a smooth, thick batter.
- Add the mixed vegetables to the batter and toss to coat them evenly.
- Heat oil in a deep frying pan over medium heat.
- Drop spoonfuls of the vegetable mixture into the hot oil and fry until golden brown and crispy, about 3-4 minutes per batch.
- Remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with chutney or ketchup. Enjoy!
Pakora, a popular Indian snack, has a rich history dating back to ancient times. Originating in the Indian subcontinent, this deep-fried dish is made by batter-coating ingredients such as vegetables, meat, or fish. Renowned chefs like Sanjeev Kapoor and Tarla Dalal have elevated the art of making pakoras with their unique recipes and cooking techniques. Different regions in India have their own variations of pakoras, with some adding special spices or using specific vegetables. The key to perfecting pakoras lies in achieving the right balance of spices and a crispy texture. Today, the best pakoras can be found in street food stalls across India, especially in cities like Delhi and Mumbai. For a twist, some chefs also experiment with alternative methods such as air frying or baking to create healthier versions of this beloved dish.
30 min
4 servings
250 calories
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