Vegetable pakora

Veg Pakora is a delicious and crispy deep fried snack prepared with choice of vegetables, spices and besan (Gramflour). These crispy vegetable fritters are famous street food and very popular across India. These Mixed Vegetable Pakoras are an all-time favorite snack. There are so many variations of pakoras like onion pakora, paneer pakora and aloo pakora. These pakoras are soft on inside and crisp outside. This is a good option for weekend or any occassion. You may also add these in your party menu.

Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. They can be made with vegetables which are available in your kitchen. Depending on the vegetable, the taste and texture can be different. You can choose your favorite veggies which you and your family like. Here I am using finely chopped carrot, cabbage, potato, capsicum and onion. If you don’t like chunks of vegetables, you can grate them.

These can be served as appetiser or snacks. You may cook these pakoras during breakfast or evening snacks. Pakoras are best served with an accompanying dipping sauce. Mix vegetable pakora goes well with green coriander chutney or tomato ketchup and a hot cup of tea.

Course: Snack
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3

Ingredients:

1 small Potato
1 small Onion
1 small Capsicum (green bell pepper)
½ Carrot
½ cup finely chopped Cabbage
1 Green Chilli, finely chopped, optional
1 cup Besan (Gramflour)
Salt to taste
½ teaspoon Red Chilli Powder
A small pinch of heeng (Asafoetida)
½ teaspoon Ajwain (Carom seeds)
½ teaspoon Coriander Powder
Oil, for deep frying

Instructions:

Rinse and peel all vegetables. Chop them finely.

Take a mixing bowl, add all chopped vegetables and besan. Now add all the spices red chili powder, heeng, salt, ajwain, coriander powder. Mix everything very well.

Now add water in parts and begin to mix. Mix to make a thick batter.

Heat oil in a kadhai or pan. Drop spoonful of batter using your fingers.

Drop few pakoras at a time and fry them on medium heat till they become golden brown and crisp from all sides.
Drain on a kitchen paper towel or an absorbent paper.
Serve immediately with green chutney and tomato ketchup.

Tips:

Don’t add too much water while making batter as veggies also releases moisture. Use water just enough to coat all the ingredients.
Don’t fry pakoras on low flame, they will soak lot of oil. If you are frying on too high flame, it become brown outside very fast and remains uncooked from inside.
Chop veggies finely otherwise they will take lots of time to cook.
You can add rice flour to make them more crispy.
Fry pakoras in small batches.

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Potato coins with cheese dip