Crispy Vegetable Pakoras
Get ready to indulge in the ultimate comfort snack with these Crispy Vegetable Pakoras! Packed with vibrant veggies like spinach, carrot, and potato, spiced to perfection with cumin, coriander, turmeric, and chilies, these deep-fried delights offer a crispy exterior and tender, flavorful interior. Made with chickpea flour (besan), these pakoras are naturally gluten-free and perfect for vegetarians. Whether you’re hosting a tea-time gathering or craving a savory appetizer, this quick and easy recipe is your go-to. Serve them hot with mint chutney or ketchup for a satisfying bite that’s bursting with layers of textures and bold, aromatic flavors. Perfect for parties or rainy day indulgence, crispy pakoras will win hearts and taste buds alike!
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Recipe Information
Ingredients
- 1 cup chickpea flour (besan)
- 0.75 cup water
- 1 medium carrot, grated
- 1 medium potato, thinly sliced
- 1 cup spinach, chopped
- 1 medium onion, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 1 piece green chili, finely chopped
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon baking soda
- 3 cups oil for frying
Instructions
In a large mixing bowl, combine chickpea flour, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and baking soda.
Gradually add water to the dry mixture, stirring continuously until a smooth, thick batter forms. Add more water if necessary to achieve the right consistency.
Add the grated carrot, potato slices, chopped spinach, sliced onion, cilantro, green chili, ginger, and garlic to the batter. Mix well to coat the vegetables evenly.
Heat oil in a deep frying pan or pot over medium heat. Test the oil temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
Carefully drop spoonfuls of the vegetable batter into the hot oil, frying in batches to avoid overcrowding. Fry the pakoras for 4-5 minutes, turning occasionally until they are golden brown and crispy.
Remove the pakoras with a slotted spoon and drain excess oil on paper towels.
Serve hot with mint chutney or ketchup.
Nutrition Facts
Calories |
6832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 721.5 g | 925% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 25.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2884 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
