Watch recipe video above. It is the season for vegetable pakoras, spicy green chutney and masala chai. And I’m bringing you a recipe that has been tailored specifically for maximum crunch factor. These have a secret ingredient that makes every bite super crunchy and extra crispy.
- 1 1/4 cup Besan (Gram flour)
- 3 tablespoon Rice Flour
- 1 1/2 teaspoon Chilli Powder (or Paprika)
- A pinch of Hing or Asafoetida
- 2 teaspoon Salt
- 1/2 cup Cabbage, sliced into thin long strips
- 1/2 cup finely chopped Potatoes
- 1/2 Onion, finely chopped
- 1/4 cup fresh Coriander, chopped
- 2 teaspoon finely chopped Green Chillies
- 3/4 to 1 cup Water
- Oil for deep frying
- Coriander Chutney to serve
- Mix together besan (gram flour), rice flour, chilli powder, asafoetida and salt in a bowl.
- Add cabbage, potatoes, onions, green chilies and coriander and mix the vegetables with the flour mixture. Slowly start adding water to make a semi solid batter. Remember that as the batter sits, the veggies will release more water, so it’s important to add just enough water till you don’t have any dry lumpy flour.
- Heat oil in a pot or kadhai. Scatter small portions of the batter (about 1 tablespoon) in to the oil (watch video above). Fry the pakoras in hot oil, on medium flame for about 3 minutes. Then reduce the heat to low to let the potatoes cook properly.
- Fry them till they are crisp and golden brown. Take them out with a slotted spoon and drain them on kitchen paper. Serve them hot with green chutney.
You can use other vegetables like cauliflower florets, spinach, brinjal, methi or fenugreek leaves etc. also to make pakoras
You can omit rice flour if it is not easily available and just use gram flour for making pakoras. But we highly recommend using rice flour because it makes these pakoras extra crispy
Paneer or cottage cheese pakoras are another variation of these thats super tasty!