Pakoras are a favorite in India. They are simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. A variety of crunchy veggies are incorporated with the mixture of gram flour and spices, fried in oil to make them into amzing crispy pakoras. Addition of ajwain and kasuri methi takes it one level up giving that extra flavor… oh i’m drooling as I’m typing. Lets make this crunchy mixed vegetable pakora with easy steps.
Mixed vegetable Pakoda Recipe / North Indian Style Vegetable Pakora Recipe/ Vegetable Pakora Stepwise Recipe / Vegetable Pakoda Recipe / Deep Fried Snack / How to make Vegetable Pakora? / Stepwise picture to make Mixed vegetable pakoras / Step by step pictures for Mixed Vegetable Pakora
|Gram Flour||1 & 1/2 cups|
|Rice flour||1 Tablespoon|
|Baking soda||2 pinch|
|Turmeric powder||1/4 teaspoon|
|Red chili powder||1/4 teaspoon|
|Ghee / oil||1 Tablespoon|
|Ajwain seeds||3/4 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Green chili||2 teaspoons|
|Ginger||2 teaspoon (julienned)|
|Garlic||3 cloves (crushed) optional|
|Onion||1 medium size (sliced)|
|Spinach||1/2 cup packed leaves (chopped)|
|Mixed veggies||3 cups packed (Include Carrot, Green beans, Cabbage,, Potato) (Chopped)|
|Dry Fenugreek leaves/ Kasuri methi||1 teaspoon|
|Coriander leaves||10 stalks (finely chopped)|
|Water||just sprinkle 1/8 cup|
|Salt||1 & 1/2 teaspoon|
|Oil||4 cups (for deep frying)|
Combine dry ingredients( Gram flour, rice flour, baking soda, turmeric powder, chili powder) add ghee to this and mix to make it slightly crumbly texture-wise. Add the chopped veggies, onion, green chillies, ginger, garlic, cumin seeds, ajwain seeds and dry fenugreek leaves. Sprinkle salt and water.
The mixture should be semi thick as shown(not too tight or watery) lightly on the sticky side.
Heat oil in kadai. When its ready pinch a little dough into the hot oil to check the oil temperature. It should sink and float up to the top. Depp fry till golden over medium flame.
Once done remove form kadai and drain excess oil by placing the fried pakoras on a paper towel. Finish the remaining dough by frying them in batches.
Serve hot with some chutney or plain. They compliment well with rice dishes too.
Yields about 8 adult servings.
Batter tends to become watery if left out for long time so finish them once you mix.
Always check oil temperature before frying.
Ajwain and Kasuri methi is a must for this recipe.