Vegetable Pakora
Vegetable pakora are simple little fritters that are mildly spiced and fried to perfection. They are usually served with a dipping sauce made of tamarind.
Ingredients
- 1 onion, large, cut into thin strips
- 3 potatoes, finely cubed
- 1 1/2 cups spinach, finely chopped
- 2 1/2 cups gram flour, or besan
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds, slightly crushed
- 1 1/2 tablespoons salt, to taste
- 2 green chilies, finely minced
- 1/2 teaspoon red chili powder, to taste
- 1 cup water
- 5 cups oil, approximately for frying
Instructions
- In a wok or a deep fryer heat the 5 cups of oil for over medium-high heat.
- In a large bowl mix together the flour, 1 tablespoon oil, spices and water a little bit at a time to make a thick batter. The batter should be about the same consistency as tempura or fish batter.
- Add the chopped potatoes, spinach and onion strips and mix well. Make sure all of the vegetables are well coated with the batter.
- Drop the battered vegetables by the spoonful into the oil. The will sink to the bottom of the pot, sizzling all the way, then rise. (See the tips below about the frying oil.) When the pakoras rise to the surface, flip over and cook until they are golden brown - approximately 10 minutes. Repeat until all the batter has been fried.
Notes
- You can also add chopped cauliflower to the vegetable mix. I love cauliflower in pakoras.
- An optional additional seasoning is 1 tablespoon dry mango powder, or amchoor. It rounds out the flavor nicely but is not required.
Nutrition
Calories: 736kcalCarbohydrates: 19gProtein: 5gFat: 72gSaturated Fat: 5gTrans Fat: 1gSodium: 692mgPotassium: 360mgFiber: 3gSugar: 3gVitamin A: 292IUVitamin C: 10mgCalcium: 22mgIron: 1mg
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