Best 7 Mixed Vegetable Pakoras Recipes

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Embark on a culinary journey to India with our delightful Mixed Vegetable Pakoras recipe. These crispy fritters, a beloved street food and appetizer, are a vibrant symphony of fresh vegetables enveloped in a golden-brown chickpea batter. With a symphony of flavors and textures, these pakoras are a perfect blend of savory and satisfying. Dive into our collection of recipes, where you'll find both traditional and innovative takes on this classic dish, including delectable variations with spinach, paneer, and even sweet potato. Unleash your inner chef and create an unforgettable appetizer experience that will transport your taste buds to the vibrant streets of India.

Let's cook with our recipes!

PAKORA RECIPE | VEGETABLE PAKORA



Pakora Recipe | Vegetable Pakora image

Mixed Vegetable pakora are veggie fritters made in South Indian style. They are addictive, aromatic, crunchy and a delicious snack. Serve them with cup of tea or mint chutney.

Provided by Swasthi

Categories     Snack

Time 25m

Number Of Ingredients 15

½ cup besan ((gram flour, more if needed))
¼ cup rice flour ((or 2 tablespoons corn starch, use more if needed proportionally with besan))
½ teaspoon salt
3 green chili peppers (chopped or ½ to 1 teaspoon red chilli flakes (adjust to taste))
2 tablespoons mint leaves (or coriander leaves or dill leaves chopped)
1 teaspoon ginger garlic paste ( or crushed ginger)
¼ to ½ teaspoon garam masala powder ((optional))
½ teaspoons carom seeds ((ajwain, optional))
oil for deep frying as needed
1 medium carrot ( (¾ cup julienned))
¼ cup capsicum ((bell peppers))
1 cup cabbage ((shredded))
1 medium onion ((thinly sliced))
6 french beans ((julienned))
1 cup spinach (chopped (optional))

Steps:

  • Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.
  • Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well & squeeze them gently to release moisture. Keep aside for 10 mins.
  • Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.
  • Taste test and add more salt, garam masala or green chilies.
  • Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.
  • Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won't shape it or drop it in lumps.
  • Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.
  • Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.
  • Serve vegetable pakora hot with a cup of masala tea or green chutney.
  • To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.

Nutrition Facts : Calories 293 kcal, Carbohydrate 30 g, Protein 6 g, Fat 16 g, SaturatedFat 1 g, Sodium 33 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

VEGETABLE PAKORA



Vegetable Pakora image

Make crispy and tasty mixed Vegetable pakora recipe with my easy recipe. Easy to customize with your favorite vegetables, this veg pakora has a crispy, crunchy exterior with a soft interior. The recipe is naturally vegan and can be made gluten-free.

Provided by Dassana Amit

Categories     Snacks

Time 30m

Number Of Ingredients 18

⅓ cup finely chopped cabbage
¼ cup finely chopped carrot
¼ cup finely chopped cauliflower
¼ cup finely chopped capsicum
⅛ cup finely chopped french beans
¼ cup chopped onions
½ to 1 teaspoon chopped green chillies (or serrano peppers or 1 green chilli)
⅓ cup chopped coriander leaves
½ teaspoon chopped ginger
½ cup besan ((gram flour))
¼ cup water (or add as needed)
1 pinch turmeric powder ((ground turmeric))
1 pinch asafoedita ((hing))
¼ teaspoon carom seeds ((ajwain))
¼ teaspoon kashmiri red chilli powder (or sweet paprika)
¼ teaspoon Garam Masala (or curry powder)
salt (as required)
oil (as required, for deep frying)

Steps:

  • Rinse, peel and then finely chop all the veggies and measure them. Take all of the finely chopped vegetables in a mixing bowl. You can opt to grate or shred the vegetables.
  • Add the chopped onions, green chilies and ginger.
  • Add all the ground spice powders including salt. Mix everything very well.
  • Now add cup besan (gram flour).
  • Combine and mix thoroughly. Set aside this mixture for 5 minutes.
  • Add water in small portions to make a thick flowing batter. I added ¼ cup water.
  • Note that with the kind of vegetables you use, the amount of water will vary. For leafy greens and watery vegetables, add very little water or you may not need to add any water at all.
  • Heat oil for deep frying in a kadai or frying pan. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry the pakora on medium to medium-high heat.
  • Use any neutral flavored oil with a high smoking point to deep-fry.
  • When one side of the pakora firms up, looks cooked and is light golden, turn over gently and fry the other side.
  • Turn over a couple of times and fry the vegetable pakora until they are crisp and golden.
  • Once done, then remove them with a slotted spoon draining as much oil as possible in the pan. Place on kitchen paper towels to remove extra oil. Fry the pakoras in batches this way.
  • Serve vegetable pakora with any chutney or sauce of your choice. I usually prepare mint chutney or coriander chutney to serve with them. You can also have them with roti or bread or sandwich them between bread slices.
  • They make for an excellent evening tea time snack. Best to have them hot with a cup of tea and an accompanying green chutney of your choice.
  • Serve mix vegetable pakora with any chutney or sauce of your choice like Mint Chutney, Green Chutney, Coconut Chutney, Cilantro chutney or Tomato Ketchup.
  • These crisp veggie fritters also make for a nice evening snack with a side of Masala Chai or Ginger Chai or even Filter Coffee.
  • They can also be had with Roti or with Bread. You can also sandwich them between bread slices and have as an evening tea time snack.
  • Pakoras are best served hot. I suggest to fry a portion from the batter as much as you need. Refrigerate the leftover batter in a covered bowl or container for a few hours or up-to a day.
  • Stored, leftover pakora looses their crispiness and do not taste the same like piping hot pakoras.

Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 420 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGETABLE PAKORAS



Vegetable Pakoras image

I like to think of pakoras as the Indian tempura. They're a staple of Indian life, and are the perfect accompaniment to a hot cup of chai or a chilled mug of beer. The superhero ingredient here is Indian chickpea flour. No egg is required to make this batter, so it's perfect for the vegans among you!

Provided by Aarti Sequeira

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup besan (Indian chickpea flour; see Cook's note)
2 tablespoons rice flour
3/4 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon ground turmeric
1/4 teaspoon ajwain (carom) seeds, optional (cumin seeds can be substituted)
1/8 teaspoon baking soda
1 tablespoon grated fresh ginger
1/2 teaspoon lemon juice
Canola or peanut oil, for deep-frying
1 yellow onion, cut into rings
2 cups curly kale, ribs removed, torn into 3-inch pieces
2 cups 1-inch cauliflower florets
Ground black lime, for sprinkling

Steps:

  • Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.)
  • Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet.
  • Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes.
  • Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot!

MIXED VEGETABLE PAKORAS



Mixed Vegetable Pakoras image

Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 23

2 to 3 small Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
2 bunches cilantro, leaves and tender stems roughly chopped (about 4 cups)
2 small cloves garlic
One 1-inch piece ginger, peeled and roughly chopped
1 bunch mint, leaves picked (about 1 cup)
Juice from 2 limes (about 3 tablespoons)
1/2 teaspoon granulated sugar
1/4 teaspoon roasted ground cumin (see Cook's Note)
Kosher salt
2 1/2 cups chickpea (besan) flour, plus more if needed
1/4 cup chopped cilantro leaves and tender stems
1 teaspoon ajwain (carom) seeds (see Cook's Note)
1/8 teaspoon asafoetida (hing) (see Cook's Note)
1 teaspoon crushed red chili flakes
A pinch of baking soda, optional, for making the batter puffy
Kosher salt
Canola oil, for frying
1 leaf curly kale, stemmed and chopped (1 cup)
1/2 small yellow onion, chopped
2 cups small cauliflower and/or broccoli florets
1 medium red onion, quartered and sliced 1/4-inch-thick
1 large Yukon gold potato, peeled and sliced 1/4-inch-thick
Flaky sea salt, for sprinkling

Steps:

  • For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
  • For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
  • For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
  • Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
  • Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

PAKORA



Pakora image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories     Side dish, Snack, Starter

Time 50m

Number Of Ingredients 14

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve

Steps:

  • Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
  • Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
  • Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
  • Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
  • Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
  • Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

CRISPY VEGETABLE PAKORAS



Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 6

Number Of Ingredients 11

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Steps:

  • Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  • Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  • Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  • Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g

MIXED VEGETABLE PAKORA



Mixed Vegetable Pakora image

I really just made this up from what a waiter at a Indian restaurant told me to do. I think it is really good especially with Coriander Chutney. Chickpea Flour is Gluten free and Makes a great Batter for other fried foods. Double Check it is not processed with Wheat, Etc.

Provided by Gluten Free Princess

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup chickpea flour (Besan)
2 teaspoons oil
1 teaspoon ground cumin or 1 teaspoon pakora masala
1 1/2 teaspoons salt
1 teaspoon vegetarian chicken bouillon granules (optional)
1 -2 chopped green chili (Jalapeno)
1/2 cup water
1 potato
1 cup green bell pepper, chopped
2 cups cabbage
1 1/2 cups sliced onions

Steps:

  • * Boil the potato until just tender, peel and chop finely.
  • * Finely chop peppers and onion. Shred the cabbage.
  • * Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
  • * Let batter rest 1/2 hour in a warm place.
  • * Add the vegetables and mix in evenly.
  • * Deep fry in oil that is heated.
  • * Drain pakoda on paper towels and serve immediately.
  • * Serve vegetable pakora with coriander or mint chutney or tomato ketchup.
  • Sometimes I use Dehydrated peppers, Cabbage, Onions, and Jalapeno with water until it is reconstituted to the equivalent. It is still pretty good.

Nutrition Facts : Calories 197.4, Fat 4.1, SaturatedFat 0.5, Sodium 901.5, Carbohydrate 33.6, Fiber 6.2, Sugar 8.2, Protein 7.9

Tips:

  • Choose the right vegetables: Use firm vegetables that will hold their shape when fried. Some good options include potatoes, carrots, onions, bell peppers, and broccoli.
  • Cut the vegetables into uniform pieces: This will help them cook evenly.
  • Make sure the batter is not too thick or too thin: The batter should be thick enough to coat the vegetables but not so thick that it's difficult to stir.
  • Heat the oil to the right temperature: The oil should be hot enough to fry the vegetables but not so hot that it burns them.
  • Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not cook evenly.
  • Drain the vegetables on paper towels: This will help to remove any excess oil.

Conclusion:

Mixed vegetable pakoras are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks. With a few simple tips, you can make sure your pakoras are crispy, flavorful, and perfectly cooked. So next time you're looking for a tasty and healthy snack, give mixed vegetable pakoras a try!

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