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Vegetable Pakoras with Tangy Tamarind Sauce
Created by: Howcan Team
Ingredients
- 1 cup chickpea flour
- 1/4 cup rice flour
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup water
- 2 cups mixed vegetables (such as onions, potatoes, cauliflower, and spinach), thinly sliced
- Oil for frying
- 1/2 cup tamarind paste
- 1/4 cup water
- 2 tablespoons jaggery or brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, combine 1 cup chickpea flour, 1/4 cup rice flour, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon 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 stir until well coated.
- Heat oil in a deep pan or fryer over medium-high heat. Drop spoonfuls of the vegetable mixture into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a small saucepan, combine 1/2 cup tamarind paste, 1/4 cup water, 2 tablespoons jaggery or brown sugar, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/2 teaspoon red chili powder, and 1/2 teaspoon salt. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly.
- Serve the vegetable pakoras hot with the tangy tamarind sauce on the side for dipping.
Vegetable pakoras are a popular Indian snack with a crispy, golden exterior and a burst of flavors from the assorted vegetables and aromatic spices. This dish has a rich history, originating in the Indian subcontinent, where it was traditionally prepared during monsoon seasons to make use of the abundance of fresh vegetables. Renowned chefs like Sanjeev Kapoor and Tarla Dalal have popularized this dish through their cookbooks and television shows, showcasing the versatility of pakoras. The tangy tamarind sauce, with its sweet and sour notes, perfectly complements the spiciness of the pakoras. Today, the best versions of this dish can be found in street food stalls across India, where the pakoras are fried to perfection and served with a generous drizzle of tamarind sauce. To make the perfect vegetable pakoras, it's essential to get the batter just right – a delicate balance of chickpea flour, spices, and water. Additionally, the choice of vegetables, such as potatoes, onions, and spinach, is crucial for achieving the ideal texture and flavor. For a unique twist, some chefs also incorporate alternative methods such as air frying or baking the pakoras for a healthier take on this classic dish.
35 min
4 servings
250 calories
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