Cooked - Pakora (indian Vegetable Fritters)

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Home Pricing Community My Recipes

Pakora (indian Vegetable Fritters)

20.0

1⅛ cups chickpea flour

½ tsp turmeric powder

½ tsp cumin powder

½ tsp coriander powder

½ tsp fenugreek powder

½ tsp chilli powder

1 tsp salt

⅓ cup + 1¼ tbsp water

¾ cup onions, grated

1 cup potato, peeled and grated

1¼ cups cauliflower, finely chopped

1 large red chillies, finely chopped

1½ tsp fresh ginger, finely grated

1 tbsp coriander/cilantro leaves, finely chopped

1½–2 cups vegetable or canola oil

1 cup mint leaves

½ cup coriander/cilantro leaves

⅛ cup eschalot, sliced

1½ tbsp lime juice

½ tsp caster sugar

¼ tsp cumin seeds

¼ tsp cooking/kosher salt

1 ice cube

½ cup plain yoghurt

¼ cup mint leaves

⅛ tsp salt

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F.
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Course🍤Appetizer

Diets🥕Vegetarian...

Category🧇Fritters

Cuisine🇮🇳Indian

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 6 weeks ago

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