Vegetable Pakora
Crispy, golden, and utterly irresistible, Vegetable Pakoras are a beloved Indian snack featuring a medley of fresh vegetables coated in a spiced chickpea flour batter and deep-fried to perfection. Packed with vibrant flavors from ingredients like grated ginger, cumin seeds, and carom seeds, this gluten-free recipe combines chopped spinach, grated carrot, potato, and onion for a hearty bite every time. Perfectly crunchy on the outside and tender on the inside, these homemade pakoras are quick to prepare with just 15 minutes of prep time and ideal for serving as a snack or appetizer with your favorite chutney or dipping sauce. Whether you're craving comfort food or need a crowd-pleasing dish, Vegetable Pakoras are an easy and delicious way to add authentic Indian flavor to your table.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 0.75 cup Water
- 1 cup Spinach leaves, chopped
- 1 Carrot, grated
- 1 Potato, peeled and grated
- 1 Onion, thinly sliced
- 1 Green chili, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 cups Oil
Instructions
In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, carom seeds, red chili powder, turmeric powder, and salt.
Gradually add water to the flour mixture, whisking until a smooth, lump-free batter forms. The batter should be thick enough to coat the back of a spoon. Adjust the water quantity if necessary.
Add in the chopped spinach, grated carrot, grated potato, thinly sliced onion, chopped green chili, cilantro, and grated ginger. Mix well to ensure all the vegetables are evenly coated with the batter.
Heat oil in a deep frying pan or wok over medium heat. Test the oil's readiness by dropping a small amount of batter into it; the batter should sizzle and rise to the surface.
Using a spoon or your fingers, carefully drop small portions of the batter (about 1 tablespoon each) into the hot oil. Fry in batches to avoid overcrowding the pan.
Fry the pakoras, turning occasionally, until they are golden brown and crisp on all sides, about 5 minutes per batch.
Remove the pakoras with a slotted spoon and transfer them onto a plate lined with paper towels to drain any excess oil.
Serve the vegetable pakoras hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
4710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.4 g | 588% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 24.0 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2440 mg | 52% | |
*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.
