Vegetable Pakora
A delightful Indian snack, these crispy vegetable fritters are perfect for chilly evenings or festive gatherings, bursting with flavor and versatility.
Ingredients
For the Batter
- 1 cup chickpea flour Also known as besan
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder Adjust based on spice tolerance
- ½ teaspoon cumin seeds
- to taste Salt
- Water as needed Water To create a thick batter
For the Vegetables
- 1 cup mixed vegetables (potatoes, onions, spinach) Chopped
For Frying
- Oil Oil for frying Vegetable oil or any neutral oil
Instructions
Preparation
- Begin by washing and chopping your mixed vegetables.
- In a mixing bowl, combine the chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.
- Add the chopped mixed vegetables to the bowl with the dry ingredients and mix well.
- Gradually add water to the mixture, stirring until you achieve a thick batter.
- In a frying pan, heat adequate oil over medium heat.
Cooking
- Drop spoonfuls of batter-coated vegetables into the hot oil, being careful not to overcrowd the pan.
- Fry the pakoras until golden brown, about 4-6 minutes, flipping halfway through.
- Remove from oil and place on paper towels to drain excess oil.
Serving
- Serve immediately while still hot with your favorite dips or sauces.
Notes
For a healthier version, consider using an air fryer. You can customize with various vegetables or spices based on preference.