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Pakoras

Veggie.Lover's picture
Ingredients
For filling:
  Cauliflower flowerets 1 Cup (16 tbs), thinly sliced
  Whole mushrooms 1 Cup (16 tbs), trimmed
  Eggplant strips 3⁄4 Cup (12 tbs), sliced
  Broccoli flowerets 1 Cup (16 tbs), thinly sliced
  Sliced carrots 3⁄4 Cup (12 tbs)
  Small potatoes 1 Cup (16 tbs), sliced
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For batter:
  Chickpea flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Pomegranate seeds 1⁄2 Teaspoon, crushed
  Chopped fresh coriander/Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Water 1 1⁄2 Cup (24 tbs)
Directions

Prepare your choice of vegetables. Cut those which require longer cooking into smaller pieces than the quick-cooking ones. Pat vegetables dry with a paper towel so batter will stick well. Heat oil to 375° F. Batter: Combine first six ingredients in a bowl. Add water slowly, using up to 1 1/2 cups, until batter is the consistency of pancake batter.
Dip vegetables into batter to coat. Deep-fry 4 to 6 at a time until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve at once with chutney or ketchup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Deep Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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