Veggie Pakora
Crispy, golden, and bursting with flavor, Veggie Pakora is the ultimate Indian street food snack that brings together an irresistible medley of shredded cabbage, grated carrot, thinly sliced potato, onion, and aromatic spices. Perfectly coated in a chickpea flour batter seasoned with cumin, turmeric, and a hint of red chili powder, these delightful fritters are then deep-fried to achieve a crunch that pairs beautifully with chutney or ketchup. Its quick preparation time and versatile ingredients make it an ideal recipe for entertaining or indulging in comfort food cravings. Whether you’re searching for delicious vegetarian appetizers, gluten-free snacks, or authentic Indian recipes, Veggie Pakora ticks all the boxes for flavor and satisfaction. Prepare to wow your taste buds with every bite!
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Recipe Information
Ingredients
- 200 grams Chickpea flour (besan)
- 150 milliliters Water
- 100 grams Cabbage, shredded
- 100 grams Carrot, grated
- 1 medium Potato, thinly sliced
- 1 medium Onion, thinly sliced
- 2 pieces Green chilies, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 500 milliliters Oil, for deep frying
Instructions
In a large mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, red chili powder, and salt.
Gradually add water to the dry ingredients, whisking to form a smooth batter. Ensure there are no lumps and the batter is thick enough to coat a spoon.
Add the shredded cabbage, grated carrot, thinly sliced potato, onion, chopped green chilies, cilantro, and grated ginger to the batter. Mix well to ensure all vegetables are coated with the batter.
Stir in baking soda just before frying, which will help make the pakoras crisp.
Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is hot enough.
Using a spoon or your hands, carefully drop small portions of the vegetable batter into the hot oil, being careful not to overcrowd the pan.
Fry the pakoras in batches, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes per batch.
Remove the pakoras with a slotted spoon and drain on paper towels to absorb excess oil.
Serve hot with chutney or ketchup as a delicious snack.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.6 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 834 mg | 18% | |
*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.
