Quick Vegetable Pakoras (Print Version)
# Ingredients:
→ Vegetables
01 -
2 cups mixed chopped vegetables (shredded cabbage, chopped red capsicum, finely chopped red or spring onions, grated carrot and zucchini)
02 -
¼ cup fresh coriander, roughly chopped
03 -
1 sprig curry leaves (approximately 16 leaves)
→ Aromatics
04 -
1 tsp fresh ginger, finely grated
05 -
2 cloves garlic, finely grated or chopped
06 -
½ green chilli, deseeded and finely chopped
→ Dry Ingredients
07 -
½ cup besan (chickpea) flour, plus extra as needed
08 -
½ teaspoon baking powder
09 -
½ teaspoon ground turmeric
10 -
½ teaspoon salt
11 -
Freshly ground black pepper
→ For Cooking
12 -
Extra virgin olive oil for frying
# Instructions:
01 -
Place chopped vegetables in a large bowl and sprinkle with salt. Using clean hands, mix vegetables together, then squeeze them gently to release moisture.
02 -
Add coriander, curry leaves, ginger, garlic, chilli, turmeric and pepper to bowl. Sift in besan flour and baking powder.
03 -
Mix everything together with your hands until well combined. The mixture should hold together without adding water. If too wet, incorporate 1-2 tablespoons extra besan flour.
04 -
Heat a frying pan over medium heat. Add enough oil to coat the bottom of the pan. Shape tablespoons of mixture into small discs and add to the pan.
05 -
Cook pakoras for 3-4 minutes on each side, or until golden brown. Transfer cooked pakoras to a plate lined with paper towel.
06 -
Serve pakoras while still warm.
# Notes:
01 -
These pakoras should be moist inside but crisp outside. No water is needed as the vegetables release their own moisture.
02 -
Pakoras are a popular Indian street food that make excellent appetizers or snacks.