HOLSEM Air Fryer Crispy Pakore Or Bhajiya - No Fry Pakore
These cirspy fritters are the usual demand of my family as evening snack or afternoon lunch with tea or coffee. It is a very common Indian snack and I have been eating this since childhood but have been avoided for long as I have cut down on fried food but thanks to air fryer, I can enjoy my favorite childhood snack again without guilt by using very little oil.
Ingredients
| Mixed vegetable | 4 Cup (64 tbs) (such as Carrot, capsicum, onion and cabbage) | |
| Besan | 1/4 Cup (4 tbs) (kadalai maavu or Garbanzo flour) | |
| Rice flour | 1/4 Cup (4 tbs) | |
| Salt | To Taste | |
| Red chilli powder | 2 Teaspoon | |
| Chaat masala | 1 Teaspoon (optional) | |
| Carom seeds | 1/2 Teaspoon (ajwain or omam) | |
| Coriander leaves/Curry leaves | 43/500 Ounce (I use Curry leaves when available but both can be added) | |
| Oil | 3 Cup (48 tbs) (For deep frying or or air fry for healthier option) |
Directions
GETTING READY:
1.Cut the veggies into thin long as shown in the picture.
2.Put that in a wide vessel and mix this nicely with hands.
3.Add the rice flour, besan, red chili powder, chaat masala and salt to this. As chaat masala has salt in it , add little less salt.
4.Mix well and add ajwain and coriander leaves. Mix it. Leave this for 5 minutes.
MAKING:
5.The onions will ooze out the water so need to add water. If you feel it is dry and not binding well, sprinkle little water.
6.Heat oil for frying. When the oil is hot put the pakora mix in oil in small quantities.
7.Cook till the pakoras becomes golden brown.
8.Drain the excess oil in a kitchen towel.
SERVING:
9.Enjoy pakore with ketch up, or chutney.
Recipe Summary
