Vegetable Pakora

Vegetable Pakoras are a popular Indian snack. They are served as a starter or a snack between meals. Vegetable Pakoras are made by adding a variety of vegetables and spices to a batter made of chickpea flour and then deep frying until crispy and golden brown. The vegetables can vary. Some alternatives to the recipe below are – cauliflower, corn, peppers, aubergine. Vegetable Pakoras are served most commonly with chutney or ketchup and a cup of chai. They are often served in Ramadan as a side to a main meal and also come in handy to use up leftover vegetables.

Serves 15

Ingredients

• 1 Potato, peeled and cut into 1/4 cm batons
• 1 Onion, sliced finely 
• 1 Carrot, peeled and cut into 1/4 cm batons
• Handful Spinach, chopped roughly
• Small Handful Coriander, chopped roughly
• Salt
• 1 tsp Cumin Seeds
• 1/2 tsp Red Chilli Powder
• 1 tsp Ground Coriander
• 1 Green Chilli, chopped (Optional)
• 1 tsp Ginger Paste
• 1 tsp Garlic paste
• 100 g Chickpea Flour
• 2 tbsp Cornflour
• 2 tbsp Rice Flour
• Oil, for deep frying

Method

1. Add chopped vegetables to a large bowl and add a good pinch of salt to the bowl. Set aside for 20 minutes. This will help the vegetables release water and will be used to make the pakora batter.
2. Add cumin seeds, red chilli powder, ground coriander, green chilli, ginger paste and garlic paste and mix to combine. Add the chickpea flour a couple of tablespoonfuls at a time mixing after each addition till it is all used up. Add cornflour and rice flour.
3. Heat oil in a deep pan/wok over high heat. Check the oil is hot by dropping a little batter into it, it should steadily rise to the top. Use your hands or a large spoon to gather small golf sized balls of the mixture and drop into the hot oil. Continue with remaining batter making sure not to crowd the pan.
4. Fry for 5-6 minutes or until golden and cooked.
5. Move to a plate lined with kitchen paper. Serve hot with your favourite sauce/chutney.

Recipe development and photography by Safira Adam.