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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Vegetable Pakora

2002-02-01

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Ingredients

  • 1 cup Chickpea Flour (Besan)
  • 2 tsp Oil
  • 1 tsp Ground Cumin
  • 1 1/2 tsp Salt
  • 1 -2 Chopped Green Chillies (Jalapeno)
  • 1/2 cup Water
  • 1 Potato
  • 1 small Cauliflower
  • 2 Cabbage
  • 5 leaves Spinach sliced
  • 1 1/2 cup Sliced Onion

Method

Step 1

Boil the potato until just tender, peel and chop finely.

Step 2

Finely chop cauliflower and onion. Shred the cabbage and spinach.

Step 3

Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).

Step 4

Let batter rest 1/2 hour in a warm place

Step 5

Add the vegetables and mix in evenly.

Step 6

Deep fry in oil that is heated to 375°.

Step 7

Drain pakoda on paper towels and serve immediately.

Step 8

Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Recipe Type:
rasoi

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