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Sabzi Pakora

Madhuri.Dixit's picture
Ingredients
  Vegetables 1 Cup (16 tbs)
  Green bell pepper 1 , seeded, cut vertically into 1/2-inch-thick pieces
  Eggplant 1 Small, sliced into 1/2-inch-thick pieces
  Cauliflower florets 1 Cup (16 tbs)
  Potato 1 Medium, peeled and cut into thin rounds
  Spinach leaves 12 Small
  Ears of corn 12 , slit in half lengthwise
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Batter 3 Cup (48 tbs)
  Gram flour/All purpose flour 2 Cup (32 tbs)
  Turmeric 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Hot chili powder 1⁄2 Teaspoon (Or To Taste)
  Salt To Taste
  Garlic paste 1 Teaspoon
  Ginger paste 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
Directions

Pat the vegetables dry with a paper towel and set aside.
To make the batter, sift the flour into a bowl.
Add all the remaining ingredients except the water.
Gradually add the water, stirring well to make a thick batter, rather like pancake batter.
Heat the oil in a deep pan or wok.
Dip a few vegetable pieces in the batter to coat them completely, then deep-fry in hot oil until golden brown.
Do not fry too many pakoras at once, as this will reduce the oil's temperature and make the pakoras soggy and oily.
It is advisable to fry each type of vegetable in separate batches.
Drain on paper towels.
Serve hot with poudina chutney.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Snack
Method: 
Fried
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
35 Minutes
Cook Time: 
20 Minutes
Ready In: 
55 Minutes
Servings: 
6

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1 Comment

Jenn's picture
Vegtable fritters