🌶️🧅 Authentic Pakora Recipe: Indian Vegetable Fritters (Vegan!) 🌶️🧅🌿
Ingredients:
- 1 cup besan (gram flour/chickpea flour) (120g)
- 1/2 cup rice flour (60g)
- 1 tsp ajwain seeds (carom seeds)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- 1/4 tsp asafoetida (hing)
- Salt to taste
- 1/2 cup water, approximately (120ml)
- 1 large onion, thinly sliced
- 1 potato, thinly sliced
- 1/2 cup cauliflower florets, small
- 1/2 cup spinach, chopped
- Vegetable oil, for frying
Directions:
1. Prepare Batter: In a large mixing bowl, combine besan (gram flour), rice flour, ajwain seeds, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, asafoetida, and salt. Gradually add water, mixing until you get a smooth, medium-thick batter. The batter should coat the vegetables but not be too runny. Let the batter rest for 10-15 minutes.
2. Prepare Vegetables: Thinly slice onion and potato. Cut cauliflower into small florets and chop spinach.
3. Heat Oil: Heat vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough for frying (around 350°F or 175°C).
4. Dip and Fry Pakoras: Dip each vegetable slice or floret into the batter, ensuring it's well coated. Carefully drop battered vegetables into the hot oil, a few at a time, without overcrowding the pan.
5. Fry Until Golden: Fry pakoras for 2-3 minutes on each side, until golden brown and crispy. Remove pakoras with a slotted spoon and drain excess oil on a paper towel-lined plate.
6. Serve: Serve hot vegetable pakoras with mint chutney, tamarind chutney, or ketchup.
Preparation Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes | Calories per Serving: Approximately 300-400 (depending on serving size and oil absorbed) | Number of Servings: 4-6 servings
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