Crispy Vegetable Pakoras: A Tasty Delight
Pakoras, or fritters, are a beloved snack in many South Asian households. This crispy vegetable pakoras recipe is a delightful treat that combines a medley of vegetables in a spiced chickpea batter, perfect for tea-time munching or as an appetizer.
Ingredients
- 1 cup chickpea flour (besan)
- 1/2 cup water (or as needed to make a thick batter)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon cumin seeds
- Salt to taste
- 1 cup thinly sliced onions
- 1 cup thinly sliced potatoes
- 1 cup thinly sliced spinach leaves
- 1/2 cup grated carrots
- 1/2 cup chopped coriander leaves
- Oil for deep frying
Instructions
- Prepare the Batter:
- In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, garam masala, cumin seeds, and salt.
- Gradually add water and whisk until you get a smooth, thick batter. The batter should be thick enough to coat the vegetables.
- Add Vegetables:
- Add the sliced onions, potatoes, spinach, grated carrots, and chopped coriander leaves to the batter. Mix well so that all the vegetables are coated with the batter.
- Fry the Pakoras:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, drop spoonfuls of the vegetable mixture into the oil. Do not overcrowd the pan.
- Fry the pakoras until they are golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Serve:
- Serve the crispy vegetable pakoras hot with chutney or ketchup.
Taste and Texture
The pakoras are incredibly crispy on the outside with a soft and flavorful interior. The combination of vegetables adds a delightful mix of textures and tastes, making each bite a burst of flavors.
Conclusion
Crispy vegetable pakoras are a versatile and crowd-pleasing snack that can be enjoyed on a rainy day with a cup of chai or served as an appetizer at gatherings. The recipe is simple yet offers a depth of flavors that will leave you wanting more.