Crispy Vegetable Pakoras
On cold rainy days these Crispy Vegetable Pakoras paired with a hot cup of chai always hits the spot! Double fried for ultimate crispiness!! This simple pakora recipe can be easily adjusted and made with any vegetable you have and enjoy. You can use just onions if you like and turn these into whats called Onion Bhajis. The possibilities are endless. Check the notes on the recipe card to see examples of substitutions. Happy home cooking!
- 2 1/2 cups chick pea flour ((also known as besan or gram flour))
- 1 tbsp salt
- 1 tsp black pepper (ground)
- 1 1/2 tbsp cumin seeds
- 1 tbsp garlic powder
- 2 tsp garam masala
- 1 tbsp dry methi ((also known as dry fenugreek leaves))
- 1 1/2 cups cauliflour (cut into small pieces)
- 1 cup potatoes (julienned)
- 1 cup indian eggplant (halved then sliced thin (half moon shape))
- 1 1/2 cup onion (thinly sliced)
- 1/2 cup coriander (rough chopped)
- 4 red or green chilies (sliced)
- 1 cup water
- oil for frying
In a large bowl combine the chick pea flour (also known as besan or gram flour), salt, pepper, cumin seeds, garlic powder, garam masala, and dry methi/fenugreek leaves.
To the flour mixture add in the cauliflower, potatoes, eggplant, onions, coriander, and chilies. Combine until the veggies are coated in the flour.
Add in the water and mix well. You want a very thick paste like consistency hugging the veggies and holding them together. Feel free to add more water if necessary.
Heat some neutral flavour cooking oil in a pot over medium heat. Scoop your batter into the hot oil. You can make these as big or as little as you like. I like to go for a medium size. Don’t overcrowd the pan and fry in batches
Fry for 3-4 minutes per side and remove from the oil. Finish frying the rest of the pakoras.
Fry for 3-4 minutes per side and remove from the oil. Finish frying the rest of the pakoras.
Crank your heat up slightly above medium heat and place the pakoras back in the oil for a double fry. I like to start by double frying the first batch I removed from the oil first. Fry for about 1 1/2 minutes per side or until a nice dark golden brown colour is achieved.
Remove and drain on a wire rack or on some paper towels. Serve with your favourite chutney, sweet chili sauce or ketchup. Enjoy!
Fry immediately after mixing: Try to fry the pakora mixture immediately after mixing. Waiting too long will cause the vegetables to release liquid and in turn affect the consistency of your batter/coating.
Vegetable choices: Please use vegetables you have and enjoy. As mentioned in the description you can use a single vegetable or multiple. Using only onions will make these onion bhajis. Some examples of veggies I have used in making pakoras include pumpkin, sweet potatoes, carrots, spinach, okra, corn, kale etc.
