Low Sodium Vegetable Pakora
Indulge in guilt-free snacking with this Low Sodium Vegetable Pakora recipe that combines vibrant, nutrient-packed veggies with aromatic spices for a crispy, flavorful treat. Perfect for those watching their sodium intake, these pakoras feature a blend of grated carrot, zucchini, spinach, and onions bound together with protein-rich chickpea flour and rice flour. Seasoned with earthy cumin, coriander, turmeric, and a hint of black pepper, these spiced fritters deliver bold flavors without relying on added salt. Shallow-fried to golden perfection, they make an irresistible appetizer or snack. Serve them hot with your favorite chutney or cooling yogurt dip to bring out their full potential. Quick to prepare and ideal for sharing, these low sodium pakoras are a wholesome spin on a classic favorite.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 0.5 cup Carrot, grated
- 0.5 cup Zucchini, grated
- 0.5 cup Spinach leaves, finely chopped
- 1 medium Onion, thinly sliced
- 0.25 cup Cilantro, finely chopped
- 1 Green chili, finely chopped (optional)
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Black pepper, freshly ground
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, grated
- 0.5 cup Water, as needed
- as needed Oil for shallow frying
Instructions
Prepare your vegetables: grate the carrot and zucchini, finely chop the spinach and cilantro, and thinly slice the onion. Place them in a large mixing bowl.
Add the chickpea flour, rice flour, cumin powder, coriander powder, turmeric powder, black pepper, grated ginger, and grated garlic to the bowl with the vegetables. If you enjoy heat, add the finely chopped green chili (optional).
Mix the ingredients together using your hands or a spatula. Gradually add water, about 1 tablespoon at a time, until the mixture comes together as a thick batter. It should be thick enough to hold its shape when scooped, but not too watery.
Heat oil in a heavy-bottomed skillet over medium heat for shallow frying. The oil should be hot but not smoking (around 350°F or 175°C, if using a thermometer).
Using your hands or a spoon, take small portions of the batter (approximately 1-2 tablespoons) and gently drop them into the hot oil. Flatten slightly if desired.
Fry the pakoras in batches to avoid overcrowding the pan. Cook each side for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the cooked pakoras to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining batter.
Serve the low sodium vegetable pakoras warm with chutney or a yogurt-based dip of your choice. Enjoy!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 28.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2572 mg | 55% | |
*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.
