Vegetable Pakoras
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Cut the vegetables into pieces of the same size so that they cook evenly. Eggplants, zucchini, potatoes, and pumpkin can be sliced, while cauliflower and broccoli should be divided into florets. Pakoras are especially delicious when served cold.
Ingredients
- Zucchini - 7.1 oz
- Eggplant - 1 piece
- Broccoli - 7.1 oz
- Chickpea Flour - 5.3 oz
- Water - 1 cup
- Baking Soda - ½ teaspoon
- Salt - 1½ teaspoons
- Cumin Seeds - 1 tablespoon
- Ground red pepper - ¼ teaspoon
- Ground coriander - 2 teaspoons
- Cumin (Jeera) - 2 teaspoons
- Turmeric - ½ teaspoon
- Asafoetida - ¼ teaspoon
- Butter - to taste
Step by Step guide
Step 1
Boil the cauliflower and broccoli in boiling water for 2 minutes. Drain the water.
Step 2
Slice the zucchini and eggplant into equal-sized pieces. Divide the florets of cauliflower and broccoli.
Step 3
Sift the chickpea flour into a large bowl.
Step 4
Grind all the spices and add them to the flour.
Step 5
Add salt and the baking soda.
Step 6
Slowly pour in cold water and whisk the mixture until it forms a smooth batter thick enough for coating.
Step 7
Place a pan with oil over medium heat and heat it. You can use vegetable oil instead of butter.
Step 8
Dip the vegetables one by one into the batter and place them in the hot oil. The oil should completely cover the vegetables.
Step 9
Fry for a few minutes until the pakoras are golden brown and crispy.
Step 10
Remove and drain on a colander to let the oil drip off.
Step 11
Serve slightly warm or completely cooled with yogurt sauce or Indian chutney.
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