Sabzi Pakora

Madhuri.Dixit's picture

Jan. 03, 2011


Vegetables 1 Cup (16 tbs)
Green bell pepper 1 , seeded, cut vertically into 1/2
Eggplant 1 Small , sliced into 1/2
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)


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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1649Calories from Fat 726

 % Daily Value*

Total Fat 82 g126.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 181 mg7.54%

Total Carbohydrates 223 g74.3%

Dietary Fiber 26 g104%

Sugars 34 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet