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Vegetable Pakoras

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Ingredients

  • 1 cup chickpea flour
  • 2 tablespoons rice flour
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 cup mixed vegetables (sliced onions, spinach, potatoes, cauliflower, or any of your choice)
  • Oil for frying

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Vegetable Pakoras

Created by: Howcan Team

Ingredients

  • 1 cup chickpea flour
  • 2 tablespoons rice flour
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 cup mixed vegetables (sliced onions, spinach, potatoes, cauliflower, or any of your choice)
  • Oil for frying

Instructions

  • In a large mixing bowl, combine 1 cup chickpea flour, 2 tablespoons rice flour, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon garam masala, and 1 teaspoon salt.
  • Gradually add 1/2 cup water to the dry ingredients and mix to form a smooth, thick batter.
  • Add the mixed vegetables to the batter and stir until well coated.
  • Heat oil in a deep frying pan over medium heat.
  • Drop spoonfuls of the vegetable batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
  • 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 your delicious vegetable pakoras!
AppetizerSnack
Indian

Pakoras are a popular Indian snack consisting of deep-fried fritters made from chickpea flour and various ingredients like onions, potatoes, and spinach. Originating in the Indian subcontinent, pakoras have a rich history dating back centuries. They are believed to have been introduced by Indian chefs who served in the Mughal courts, where they were refined and popularized. Today, pakoras are enjoyed throughout India and Pakistan, with each region adding its own unique twist to the recipe. Some renowned variations include the spicy Mirchi pakoras from Rajasthan and the Paneer pakoras from Punjab. For the best pakoras, visit street food vendors in Delhi or Mumbai, where the crispy, flavorful fritters are a beloved staple. The key to perfect pakoras lies in the batter – it should be light, crispy, and seasoned with the right blend of spices. While traditionally deep-fried, some modern recipes offer healthier alternatives such as air-frying or baking. Whether enjoyed as a snack or paired with chai, pakoras continue to be a cherished part of Indian culinary heritage.

30 min

|

4 servings

|

250 calories

Instructions

  • In a large mixing bowl, combine 1 cup chickpea flour, 2 tablespoons rice flour, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon garam masala, and 1 teaspoon salt.
  • Gradually add 1/2 cup water to the dry ingredients and mix to form a smooth, thick batter.
  • Add the mixed vegetables to the batter and stir until well coated.
  • Heat oil in a deep frying pan over medium heat.
  • Drop spoonfuls of the vegetable batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
  • 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 your delicious vegetable pakoras!
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