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Vegetable Pakoras

Madhuri.Dixit's picture
  Gram flour 4 Tablespoon
  Plain flour 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Soda bicarbonate 1 Teaspoon
  Crushed red chilies 1 1⁄2 Teaspoon
  Crushed coriander seeds 1 Teaspoon
  Crushed pomegranate seeds 1 Teaspoon
  Crushed white cumin seeds 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Chopped fresh coriander 3 Tablespoon
  Green chilies 4 , chopped
  Water 1⁄2 Pint (300 Milliliter)
  Onion 1 , sliced
  Potato 1 Large, cut into strips
  Fresh spinach leaves 10
  Cauliflower 1⁄2 Small, cut into florets
  Oil 2 Cup (32 tbs) (For Deep Frying)

Sift the gram flour, plain flour, salt and bicarbonate of soda into a bowl.
Add the spices, the chopped coriander and green chillies to the bowl, then gradually pour in the water, mixing it in with a fork to form a smooth batter.
Add the prepared vegetables to the batter.
If it feels too stiff, pour in a little water to loosen the mixture.
Heat the oil in a karahi or deep frying pan and drop in about 1 tablespoon of batter at a time and deep-fry, turning once over a medium heat.
Remove each pakora with a slotted spoon once it is cooked and drain on absorbent kitchen paper.
Repeat the process until all the batter is finished.
This amount of mixture should make about 12-15 pakoras.
Serve the vegetable pakoras immediately with a spicy tomato sauce or a tamarind chutney.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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