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Pakoras

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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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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1411 Calories from Fat 510

% Daily Value*

Total Fat 58 g89.9%

Saturated Fat 7.2 g36.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2598.7 mg108.3%

Total Carbohydrates 167 g55.6%

Dietary Fiber 33.8 g135%

Sugars 35.3 g

Protein 56 g112%

Vitamin A 392.9% Vitamin C 259.4%

Calcium 27.4% Iron 68.5%

*Based on a 2000 Calorie diet

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Pakoras Recipe