Pakoras Spicy Batter Dipped Fried Veggies
Crispy, golden, and bursting with bold flavors, Pakoras Spicy Batter Dipped Fried Veggies are the ultimate indulgence for lovers of authentic Indian street food! Thinly sliced carrots, potatoes, onions, and fresh spinach leaves are dipped in a rich, aromatic batter made with chickpea flour, rice flour, and a medley of spices like cumin, carom seeds, turmeric, and garam masala. These perfectly seasoned vegetables are then fried to golden perfection, delivering a delightful crunch in every bite. Enhanced with hints of fresh ginger, green chili, and cilantro, these pakoras are ideal for snacking or serving as an appetizer. Pair them with mint chutney or tangy tamarind sauce for a flavor-packed experience. Easy to make, ready in under 40 minutes, and perfect for any gathering—these crispy veggie pakoras bring the taste of India right to your kitchen!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (Besan)
- 0.25 cup Rice flour
- 0.75 cup Water
- 1 medium Carrot, thinly sliced
- 1 medium Potato, thinly sliced
- 1 medium Onion, thinly sliced
- 10 pieces Spinach leaves
- 1 piece Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Carom seeds (Ajwain)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 2 cups Vegetable oil (for frying)
Instructions
In a large bowl, whisk together the chickpea flour, rice flour, turmeric powder, red chili powder, garam masala, cumin seeds, carom seeds, and salt.
Gradually add water to the dry mixture while whisking to create a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon but not too runny.
Add the grated ginger, chopped green chili, and chopped cilantro into the batter and mix well.
Prepare the vegetables by washing them thoroughly and patting them dry. Thinly slice the carrots, potatoes, and onions. Keep the spinach leaves whole.
Heat vegetable oil in a deep frying pan or wok over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small amount of batter into it—if it sizzles and rises to the surface, the oil is ready.
Dip each vegetable slice or spinach leaf into the batter, ensuring a thick and even coating.
Carefully add the batter-coated vegetables into the hot oil, making sure not to overcrowd the pan. Fry in small batches for 3-4 minutes or until golden brown and crispy.
Using a slotted spoon, remove the fried pakoras and place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining vegetables and batter.
Serve the pakoras hot with mint chutney, tamarind sauce, or ketchup as a dipping sauce.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.0 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 606 mg | 13% | |
*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.
