Pakora (Indian Vegetable Fritters)
Crispy, spiced vegetable fritters made with chickpea flour, onion, potato and cauliflower. Serve them with a fresh coriander-mint sauce or minted yogurt sauce.
By Cookin' Kitchen
- Total: 40 minutes
- Makes: 40 pakoras
Recipe
Pakora (Indian Vegetable Fritters)
Crispy, spiced vegetable fritters made with chickpea flour, onion, potato and cauliflower. Serve them with a fresh coriander-mint sauce or minted yogurt sauce.
Cookin' · https://cookin.club/recipes/pakora-indian-vegetable-fritters
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Makes
- 40 pakoras
Ingredients
For 40 pakoras
Pakora
Coriander mint sauce
Minted yogurt sauce
Instructions
Pakora
Step 1: Put the chickpea flour and spices—turmeric, cumin, coriander, fenugreek and chilli—in a bowl. Slowly whisk in the water.
Step 2: Add the potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. The mixture should be thick, almost paste-like.
Step 3: Preheat the oven to 80°C/175°F to keep cooked pakoras warm. Set a rack over a tray.
Step 4: Heat 4 cm / 1.5 inches of oil in a large, heavy-based pot to 180°C/350°F.
Tip: If you do not have a thermometer, drop a little batter into the oil; it should start sizzling straight away.
Step 5: Drop 2 tablespoons of batter, roughly shaped into a patty, into the oil. Shape it with your hands or use two tablespoons, taking care to avoid splashes. Do not crowd the pot, as this will lower the oil temperature.
Step 6: Fry for 2 to 3 minutes, until golden. Drain on paper towels. Keep the cooked pakoras hot in the oven on the rack set over the tray.
Step 7: Serve the pakoras with coriander mint sauce or minted yogurt sauce.
Sauce
Step 8: Put the ingredients for your chosen sauce in a small food processor or use a stick blender. Blend until smooth.
Notes
Variations and storage
For other vegetable combinations, use 6 cups total of finely chopped, grated or julienned vegetables. Carrot, broccoli, broccolini, green beans, asparagus, zucchini, spinach, cabbage, bell peppers, root vegetables, peas and corn are listed as options. Squeeze excess liquid from zucchini, spinach and cabbage. Eggplant, pumpkin, celery, fennel, cucumber and tomatoes are not recommended or need extra preparation.
Garam masala or curry powder can replace the fenugreek powder. Cayenne pepper can replace the chilli powder; reduce or omit the chilli to taste. For a shallow-fried version, cook spoonfuls of batter in preheated oil in a skillet over medium-high heat until golden on each side, about 4 minutes.
Refrigerate leftovers for up to 5 days or freeze in an airtight container for up to 3 months. Reheat on a rack over a tray in a 180°C/350°F oven for 12 to 15 minutes, until hot and crisp.
Nutrition per pakora
- Calories
- 64 kcal
- Fat
- 3 g
- Saturated fat
- 1 g
- Carbohydrates
- 8 g
- Sugar
- 1 g
- Fiber
- 2 g
- Protein
- 2 g
- Sodium
- 155 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These Indian vegetable fritters combine chickpea flour, onion, potato, cauliflower and spices for crisp, golden bites. Serve them as a starter, a light meal or a party canapé, with either of the two dipping sauces.
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