Nut-Free Crispy Vegetable Pakoras
Indulge in the irresistible crunch of Nut-Free Crispy Vegetable Pakoras, a mouthwatering Indian-inspired appetizer that's as inclusive as it is delicious. Made with chickpea flour (besan) and a vibrant medley of vegetables like potato, carrot, spinach, and onion, this nut-free recipe is perfect for those with dietary restrictions. A fragrant blend of spices, including turmeric, cumin, and garam masala, lends a burst of authentic flavor, while a light, airy batter ensures every bite is perfectly crisp. These golden-brown fritters are deep-fried to perfection and served hot, making them an ideal snack, party appetizer, or rainy-day comfort food. Pair them with your favorite chutney or dipping sauce for a delightful combination of textures and flavors. Ready in just 35 minutes, these pakoras are a quick, easy, and allergy-friendly treat your whole family will love!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (Besan)
- 0.75 cup Water
- 1 large Potato, peeled and thinly sliced
- 1 medium Carrot, peeled and shredded
- 1 medium Onion, thinly sliced
- 1 cup Spinach leaves, roughly chopped
- 1 optional Green chilies, finely chopped
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 3 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine chickpea flour, turmeric, cumin, garam masala, and salt.
Gradually add water to the flour mixture, whisking well to form a smooth, thick batter. The batter should coat the back of a spoon but not be too runny.
Fold in the sliced potato, shredded carrot, sliced onion, chopped spinach leaves, green chilies, and cilantro.
Heat vegetable oil in a deep frying pan over medium-high heat. The oil should be about one inch deep.
To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the top, the oil is hot enough.
Carefully drop spoonfuls of the vegetable batter into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Fry the pakoras for 3-4 minutes on each side or until they turn golden brown and crispy.
Use a slotted spoon to remove the pakoras from the oil, draining excess oil on a paper towel-lined plate.
Repeat the frying process with the remaining batter.
Serve the crispy pakoras hot with your favorite chutney or dipping sauce.
Nutrition Facts
Calories |
6951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 720.5 g | 924% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 29.2 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3573 mg | 76% | |
*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.
