AvatarAuthorParkash BainsCategory, , DifficultyIntermediate
Yields10 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins

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Veggie Pakoras (Video Recipe) is a very popular savoury Indian snack. Even though they are deep fried, pakoras have a lot of nutritional value due to the variety of fresh vegetables, spices and batter made with chick pea flour. Chick pea flour is readily available at any Indian supermarket. It is also called “besan” or “chana flour”. Mango powder (also known as amchur powder) is available in small packets and gives the pakoras a wonderful tangy flavour. You can also substitute mango powder with lemon juice.

Pakoras, served with chutney, is a great party pleaser finger food!

 2.50 cups chick pea flour
 2 tbsp ground cumin
 2 tbsp ground coriander
 1 tsp turmeric powder
 1 tsp mango powder (or juice of 1/2 lemon)
 1 tbsp sea salt
 1 tsp smoked paprika Or hot chili powder to taste
 2 cups water
 Approximately 5 cups mixed chopped veggies:
 2 to 3 thinly sliced medium potatoes; 1/2 sweet potato, peeled and sliced into wedges;
 1/2 cup sliced eggplant; 1 cup cauliflower florets; 1 to 1.5 cups firmly packed spinach and kale; 1 medium red onion, thinly sliced
 Canola oil for frying (5 to 6 cups)
1

Wash and prepare the vegetables.

2

Place chick pea flour and all spices into large mixing bowl. Mix with a whisk. Slowly add water, while mixing, until you have a thick smooth batter. You may not need to use all of the water.

3

Put all of the vegetables into batter. Mix thoroughly with a spoon or by hand until all the veggies are coated evenly. (If the batter runs off the veggies, it is too thin). If batter is too thin, add a handful of flour. If it is too thick, add a bit more water.

4

Heat oil in wok or fryer on medium high heat. When oil is hot, test to see if a small pakora quickly rises to the surface when placed in the hot oil. Gently drop small clusters into hot oil with a tablespoon or by hand. Turn over with a slotted spoon as pakoras start turning golden in colour (about 2-3 minutes depending on temperature of oil). Remove from oil when pakoras are golden brown. Place on paper towel lined tray to drain excess oil. Repeat process in batches until all of the pakoras are fried.

5

Serve with chutney (see recipe for Apple Mint Chutney on website)

Ingredients

 2.50 cups chick pea flour
 2 tbsp ground cumin
 2 tbsp ground coriander
 1 tsp turmeric powder
 1 tsp mango powder (or juice of 1/2 lemon)
 1 tbsp sea salt
 1 tsp smoked paprika Or hot chili powder to taste
 2 cups water
 Approximately 5 cups mixed chopped veggies:
 2 to 3 thinly sliced medium potatoes; 1/2 sweet potato, peeled and sliced into wedges;
 1/2 cup sliced eggplant; 1 cup cauliflower florets; 1 to 1.5 cups firmly packed spinach and kale; 1 medium red onion, thinly sliced
 Canola oil for frying (5 to 6 cups)

Directions

1

Wash and prepare the vegetables.

2

Place chick pea flour and all spices into large mixing bowl. Mix with a whisk. Slowly add water, while mixing, until you have a thick smooth batter. You may not need to use all of the water.

3

Put all of the vegetables into batter. Mix thoroughly with a spoon or by hand until all the veggies are coated evenly. (If the batter runs off the veggies, it is too thin). If batter is too thin, add a handful of flour. If it is too thick, add a bit more water.

4

Heat oil in wok or fryer on medium high heat. When oil is hot, test to see if a small pakora quickly rises to the surface when placed in the hot oil. Gently drop small clusters into hot oil with a tablespoon or by hand. Turn over with a slotted spoon as pakoras start turning golden in colour (about 2-3 minutes depending on temperature of oil). Remove from oil when pakoras are golden brown. Place on paper towel lined tray to drain excess oil. Repeat process in batches until all of the pakoras are fried.

5

Serve with chutney (see recipe for Apple Mint Chutney on website)

Veggie Pakoras | Video Recipe