Vegetable Pakora Recipe
I love making vegetable pakora at home—these crispy, golden fritters are bursting with fresh onions, spinach, and aromatic spices like coriander and cumin. With just gram flour, a pinch of soda, and your favorite vegetables, you'll have an irresistible tea-time snack that's perfect for Ramadan iftar or any gathering.
Equipment
- 1 Mixing Bowl
- 1 Chopping board and knife
- 1 Large wok
- 1 Colander
Ingredients
- 6 tablespoon basin
- 1 tablespoon roasted and crushed coriander powder
- Salt
- oil
- ½ tablespoon red chilli powder
- ¼ tablespoon roasted and crushed zeera powder
- Onion sliced one
- 4 leave of palak
- Few leaves of spearment
- One pinch soda
Instructions
- First, in a large mixing bowl, add 6 tablespoons of baisan, one tablespoon roasted and crushed coriander, salt and ½ tablespoon red chili powder, ¼ tablespoon roasted and crushed zeera powder, 1 sliced onion, 4 leaves of palak sliced, one potato, few leaves of mint, and a pinch of baking soda.
- Mix all the ingredients. Now, gradually add water and keep mixing the batter. The batter should be thick.
- Now, let the batter sit for 15 to 20 minutes to combine all the spices and flavor.
- After about 20 minutes, the batter will be a little runnier than before because the onions release their water.
- Next it's time to start frying our vegetable pakoras.
- Heat oil in a wok or kadhai over medium heat. Place the batter in the oil using a tablespoon and let it fry.
- Fry the pakoras in batches.
- Let the pakoras fry in the oil, untouched for at least 5 minutes. Then, using a slotted spoon, flip the pakoras on the other side. Be careful so as not to break them. Using the Strain Skimmer Spoon, you can easily fry and flip the pakoras.
- Fry the pakoras till they are a golden brown color.
- Place the fried pakoras on kitchen paper to drain any excess oil.
- Finally, serve the pakoras with a chutney of your choice, and enjoy!