Gluten-Free Vegetable Pakora
Crispy, golden, and packed with flavor, this Gluten-Free Vegetable Pakora recipe is a game-changer for snack enthusiasts and those with dietary restrictions. Made with a wholesome batter of chickpea and rice flours, these delectable pakoras are infused with aromatic spices like cumin, garam masala, and turmeric. A vibrant medley of vegetables, including potato, carrot, onion, and spinach, provides a satisfying crunch and freshness in every bite. Perfectly spiced with green chili and garnished with cilantro, these fritters are deep-fried until irresistibly crispy. Quick to prepare in just 35 minutes, they're an ideal gluten-free snack or appetizer, best served with mint chutney or tangy tamarind sauce for an unforgettable flavor combination. Whether you're entertaining guests or craving a comforting, homemade treat, this recipe is a must-try for lovers of Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 0.25 cup Rice flour
- 0.75 cup Water
- 1 medium Potato, peeled and thinly sliced
- 1 medium Carrot, grated
- 1 medium Onion, thinly sliced
- 1 cup Spinach leaves, chopped
- 0.25 cup Fresh cilantro, chopped
- 1 unit Green chili, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 4 cups Oil for deep frying
Instructions
In a large mixing bowl, combine the chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, garam masala, red chili powder, and salt.
Gradually add water to the dry mixture, whisking to make a smooth batter. The consistency should be thick enough to coat the vegetables but not too runny.
Add the potato slices, grated carrot, sliced onion, chopped spinach, chopped cilantro, and green chili to the batter. Mix well to ensure all the vegetables are thoroughly coated.
Just before frying, sprinkle baking soda into the mixture and stir gently to incorporate.
Heat the oil for deep frying in a deep pan or wok over medium heat. Test the oil by dropping a small amount of batter into it; the batter should sizzle and rise to the surface immediately.
Using a spoon or your hands, drop small portions of the vegetable mixture into the hot oil. Fry in batches to avoid overcrowding.
Fry the pakoras for 4-5 minutes, flipping occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
Serve the gluten-free vegetable pakoras warm with chutney or dipping sauce of your choice, such as mint chutney or tamarind sauce.
Nutrition Facts
Calories |
9242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 957.7 g | 1228% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 24.9 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2781 mg | 59% | |
*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.
