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Crunchy vegetable pakoras served on a wooden board with green coriander chutney
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Vegetable Pakoras

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.
Course Snacks & Appetizers
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Portions
Calories 197kcal
Author Richa

Ingredients

  • 1 ¼ cup Besan Gram flour
  • 3 tablespoon Rice Flour
  • 1 ½ teaspoon Chilli Powder or Paprika
  • Hing / Asafoetida a pinch
  • 2 teaspoon Salt
  • ½ cup Cabbage sliced into thin long strips
  • ½ cup Potatoes finely chopped
  • ½ Onion finely chopped
  • ¼ cup fresh Coriander chopped
  • 2 teaspoon Green Chillies finely chopped
  • ¾ to 1 cup Water
  • Oil for deep frying
  • Coriander Chutney to serve

Instructions

  • 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.

Video

Notes

  1. You can use other vegetables like cauliflower florets, spinach, brinjal, methi or fenugreek leaves etc. also to make pakoras
  2. 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
  3. Cottage cheese or Paneer Pakoras are another variation of these thats super tasty.
  4. Pakoras don't do well with storing. Fry them and serve them immediately

Nutrition

Calories: 197kcal | Carbohydrates: 33g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 1222mg | Potassium: 477mg | Fiber: 6g | Sugar: 5g | Vitamin A: 305IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 2mg