Low Sodium Crispy Vegetable Pakoras
Discover the irresistible crunch of these Low Sodium Crispy Vegetable Pakoras, a heart-healthy twist on the classic Indian snack. Packed with vibrant fresh ingredients like julienned carrots, potatoes, shredded spinach, and thinly sliced onions, these fritters are coated in a spiced chickpea flour batter and fried to perfection. The recipe uses rice flour for extra crispiness and skips excessive salt without sacrificing flavor, thanks to aromatic spices like cumin, coriander, turmeric, and ginger. Perfect for those seeking a lower-sodium yet indulgent option, these crispy pakoras are an ideal appetizer or snack, paired with tangy chutney or a dip of your choice. Ready in under 45 minutes, they’re as easy to make as they are delicious to devour!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 0.5 teaspoon Baking powder
- 0.75 cup Water
- 1 medium Carrot, thinly julienned
- 1 medium Potato, thinly julienned
- 1 cup Spinach leaves, shredded
- 1 medium Onion, thinly sliced
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Chopped cilantro
- 1 teaspoon Fresh ginger, grated
- 0.5 teaspoon Ground black pepper
- 2 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the chickpea flour, rice flour, and baking powder.
Gradually add water to the dry ingredients, whisking to form a smooth, lump-free batter. The batter should be thick enough to coat the vegetables but not too runny.
Add the julienned carrot, potato, shredded spinach, and sliced onion to the batter.
Stir in cumin seeds, coriander powder, red chili powder, turmeric powder, chopped cilantro, grated ginger, and ground black pepper. Mix until the vegetables are well coated.
Heat vegetable oil in a deep frying pan over medium heat until it reaches approximately 350°F (175°C).
Using a tablespoon, carefully drop spoonfuls of the mixture into the hot oil, making sure not to overcrowd the pan.
Fry the pakoras in batches, turning them occasionally, until they are golden brown and crispy, about 4-5 minutes per batch.
Use a slotted spoon to remove the pakoras from the oil and drain them on a paper towel-lined plate to remove excess oil.
Serve the pakoras hot with your choice of chutney or dip.
Nutrition Facts
Calories |
4811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.4 g | 620% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 23.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2454 mg | 52% | |
*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.
