Crispy Vegetable Pakoras
Crispy Vegetable Pakoras with Mint Coriander Chutney
Dan Berezan
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
This is one of my favourite Indian dishes to make at home. Pakora are crispy, bite-size vegetable fritters. You can make them with a variety of different vegetables that are either finely chopped, grated or julienned so they are suitable to form into little patties and cook quickly.
Ingredients
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1 Cup Chickpea Flour
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1/3 Cup Rice Flour
1-2 tsp Chili Powder or Garam Masala
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1-2 tsp Salt
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2 Cups Grated Potato
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2 Cups Sliced Onion
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1/2 Cup Grated Carrot
Water as needed
Vegetable, sunflower or canola oil for deep frying
1 Cup Cilantro (leaves and stems)
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1 Cup Fresh Mint Leaves
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1 Clove Garlic
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1 tbsp Grated Fresh Ginger Root
Juice of 1/2 Lemon
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1-2 tsp Salt to taste
Water as needed
Pakoras
Mint Coriander Chutney
Directions
Pakoras
Grate/slice vegetables and toss to combine in a large mixing bowl.
Mix the chickpea flour, rice flour, salt, chili powder or garam masala until combined.
Add the flour mixture a little at a time while mixing into the vegetables until well coated. The water in the vegetables will start to release and form a paste-like consistency.
Add water to the mixture and combine well until the batter consistency is achieved. The batter should be quite thick, thick enough to form a golf ball sized patty. If It seems too thin, add more chickpea flour.
Add approximately 1-2 inches of oil to a deep frying pan or pot. Once the oil is hot, add a drop of batter to the oil. If it bubbles and rises to the surface, the oil is ready for deep frying.
Fry the pakoras in batches of 5-6 pakoras at a time.
Mint Coriander Chutney
Blend ingredients in a small food processor. Add water as needed to achieve the desired thickness. Add salt to taste.
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