Soy-Free Crispy Vegetable Pakoras
Dive into the irresistible world of soy-free crispy vegetable pakoras, a beloved Indian street food turned allergy-friendly with chickpea flour as the star ingredient. These golden bites are a harmonious mix of vibrant veggies like spinach, cauliflower, and potato, perfectly spiced with ground cumin, turmeric, and red chili powder for a bold flavor profile. Lightly crisped to perfection in a hot oil bath, each batch emerges delectably crunchy and packed with wholesome texture. Free from soy and rich in plant-based goodness, this recipe emphasizes inclusivity without compromising on taste. Perfect as a snack or appetizer, serve these pakoras piping hot with your favorite chutney or dipping sauce to elevate any gathering or cozy evening.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 1 medium Red onion, thinly sliced
- 1 medium Potato, peeled and julienned
- 1 cup Spinach, chopped
- 1 cup Cauliflower florets, small
- 0.25 cup Cilantro, chopped
- 1 Green chili, finely chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 0.75 cup Water
- 2 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, add chickpea flour, ground cumin, red chili powder, turmeric powder, salt, and baking powder. Mix well to incorporate the dry ingredients.
Gradually add water to the dry mixture while stirring to form a thick, smooth batter. The batter should be thick enough to coat the back of a spoon.
Add the chopped red onion, julienned potato, chopped spinach, small cauliflower florets, chopped cilantro, and green chili to the batter. Mix everything well until the vegetables are evenly coated with the batter.
Heat vegetable oil in a deep frying pan over medium-high heat. Test the oil by dropping a small bit of batter into it; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, forming small clusters. Do not overcrowd the pan.
Fry the pakoras till they are golden brown and crisp, turning occasionally, about 4-5 minutes per batch.
Use a slotted spoon to transfer the pakoras to a plate lined with paper towels to absorb excess oil.
Repeat the frying process with the remaining batter.
Serve hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
4789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.7 g | 620% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 24.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2959 mg | 63% | |
*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.
