Quick Vegetable Pakoras
Crunchy vegetable fritters made with a mix of fresh vegetables and besan flour, offering a perfect combination of crunch and flavor.
Ingredients
Batter Ingredients
- 1 cup Besan Flour (chickpea flour) Can substitute with regular chickpea flour
- 1 teaspoon Baking Powder No substitutes recommended
- 1 cup Cabbage Finely chopped or shredded
- 1 medium Carrot Grated or finely chopped
- 1 medium Zucchini Finely chopped
- 1 medium Red Capsicum Chopped
- 10 leaves Fresh Curry Leaves Can substitute with dried leaves
- 1 clove Garlic Minced
- 1 inch Ginger Grated
- 1 piece Green Chilli Chopped, optional for heat
- 2 cups Extra Virgin Olive Oil Can substitute with neutral oil
Instructions
Preparation
- In a mixing bowl, combine the besan flour, baking powder, and a pinch of salt. Mix thoroughly.
- Add chopped cabbage, grated carrot, chopped zucchini, and red capsicum to the flour mixture.
- Stir in minced garlic, grated ginger, and chopped curry leaves. If desired, add in the chopped green chilli for extra heat.
- Gradually add enough water to the mixture to form a thick batter that coats the vegetables well.
Cooking
- In a deep frying pan, heat the extra virgin olive oil over medium heat. You can test if the oil is ready by dropping a small amount of the batter into it—if it sizzles, it's ready.
- Drop spoonfuls of the batter-coated vegetables into the hot oil, ensuring not to overcrowd the pan.
- Fry the pakoras for about 4-5 minutes or until they turn golden brown, flipping them halfway for even cooking.
- Remove the pakoras with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Notes
Make sure the oil is at the right temperature to ensure crunchy pakoras. If the oil is too cold, they will absorb more oil and become soggy. For extra flavor, consider adding spices like cumin or garam masala to the batter. Feel free to experiment with different vegetables based on seasonal availability.