Low Sodium Veggie Pakora
Indulge in the crispy, flavorful goodness of Low Sodium Veggie Pakora, a healthier twist on the classic Indian snack. This recipe swaps high-sodium seasoning for aromatic spices like turmeric, cumin, and coriander, creating bold, savory flavors without compromising heart health. A vibrant mix of shredded cabbage, spinach, carrots, and onion brings a satisfying crunch and a nutrient boost, all encased in a light chickpea flour batter. These golden fritters are quick to prepare, taking just 30 minutes from start to finish, and are perfect for serving as an appetizer or snack. Fried to perfection in batches, these pakoras pair beautifully with a refreshing mint chutney or creamy unsalted yogurt dip, making them a guilt-free treat for any occasion.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 1 cup Cabbage, shredded
- 1 medium Onion, thinly sliced
- 1 medium Carrot, grated
- 1 cup Spinach, chopped
- 1 Green chili, finely chopped (optional)
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder (optional)
- 2 tablespoons Fresh cilantro, chopped
- 0.25 teaspoon Baking powder
- 0.5 cup Water
- 2 cups Oil (for frying)
Instructions
In a large mixing bowl, combine chickpea flour and rice flour.
Add the shredded cabbage, sliced onion, grated carrot, and chopped spinach to the mixing bowl.
Stir in the grated ginger, green chili (if using), turmeric powder, cumin seeds, coriander powder, red chili powder (optional), and chopped cilantro.
Add the baking powder and mix the dry and wet ingredients together.
Gradually pour in the water, mixing gently until a thick batter forms. The batter should coat the vegetables well but not be overly runny.
In a deep frying pan or wok, heat the oil over medium-high heat until it reaches about 350°F (175°C). To test, drop a small bit of batter into the oil—if it sizzles and rises to the surface, the oil is ready.
Using a spoon or your hands, drop small portions of the batter into the hot oil, ensuring they are not overcrowded.
Fry the pakoras in batches, turning occasionally, until they are golden brown and crispy, about 4–5 minutes per batch.
Remove the pakoras from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with a side of mint chutney or unsalted yogurt dip for a complete low-sodium snack.
Nutrition Facts
Calories |
4883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.8 g | 620% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 26.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2170 mg | 46% | |
*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.
