Best 6 Pakorae Recipes

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**Pakorae: A Culinary Journey Through New Zealand's Beloved Fritter**

Embark on a delightful culinary adventure with pakorae, New Zealand's iconic fritter that tantalizes taste buds with its crispy exterior and delectable fillings. These bite-sized morsels, often served as an appetizer or snack, hold a special place in Kiwi hearts. Discover the diverse range of pakorae recipes featured in this article, each offering a unique flavor profile to satisfy every palate. From classic potato pakorae to innovative variations like corn fritters and kumara fritters, this collection promises an unforgettable pakorae experience. Let's dive into the world of these beloved fritters and explore the culinary delights that await.

Here are our top 6 tried and tested 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

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

PAKORAE



Pakorae image

This is a really tasty snack we usually have in our country, with tea, on a rainy day. Besan is ground chick peas; it's also known as gram flour, and you can find it at Indian stores. Serve with ketchup or chili sauce for dipping.

Provided by Natasha

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 10

1 cup chickpea flour (besan)
¾ cup water
½ teaspoon chili powder
1 tablespoon ground cumin
1 tablespoon coriander seeds
1 onion, halved and thinly sliced
½ teaspoon salt, or to taste
1 pinch ground turmeric
2 jalapeno pepper, seeded and minced
1 cup vegetable oil for frying

Steps:

  • In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps.
  • Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. Drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 18.4 g, Fat 7.7 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 298.2 mg, Sugar 3.9 g

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

BASIC BATTER FOR PAKORA FRITTERS



Basic Batter for Pakora Fritters image

Make and share this Basic Batter for Pakora Fritters recipe from Food.com.

Provided by Salvador Vilchis

Categories     Vegetable

Time 15m

Yield 40-50 Fritters, 4-6 serving(s)

Number Of Ingredients 4

1/2 cup chickpea flour
1/2 teaspoon salt (to taste)
1/8 teaspoon baking soda
1/3-1/2 cup water, chilled

Steps:

  • Sift the chick pea flor in to a medium bowl, add salt & baking soda & mix well.
  • Add 1/3 cup water to make a smooth batter of medium consistency. If too thin, add more flour; f too thin, mix in some more water.
  • Heat deep frying oil to 175 - 185°C.

Nutrition Facts : Calories 44.5, Fat 0.8, SaturatedFat 0.1, Sodium 337.8, Carbohydrate 6.7, Fiber 1.2, Sugar 1.2, Protein 2.6

PAKORAS



Pakoras image

Make and share this Pakoras recipe from Food.com.

Provided by Carol Bullock

Categories     Asian

Time 17m

Yield 10 serving(s)

Number Of Ingredients 12

2/3 cup gram flour
1/4 teaspoon baking soda
5 tablespoons cold water
1/4 teaspoon cayenne
1/4 teaspoon cumin powder
1/4 teaspoon turmeric
1/2 cup chopped onion
1/2 cup peeled and chopped potato
2 tablespoons chopped cilantro
1 teaspoon salt
1 pinch saffron
oil (for frying)

Steps:

  • Combine flour and baking soda.
  • Add cold water slowly.
  • Stir until moistened.
  • Add rest of ingredients but don't over-mix.
  • Drop by tablespoonfuls into hot oil.
  • Fry until both sides are golden brown.
  • Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.

Nutrition Facts : Calories 33.4, Fat 0.5, SaturatedFat 0.1, Sodium 269.2, Carbohydrate 5.7, Fiber 1, Sugar 1.1, Protein 1.6

Tips:

  • Use fresh vegetables for the best flavor and texture.
  • Cut the vegetables into uniform pieces so they cook evenly.
  • Use a light hand when mixing the batter to avoid overworking it.
  • Heat the oil to the correct temperature before adding the pakorae to avoid sticking.
  • Fry the pakorae in batches to avoid overcrowding the pan.
  • Drain the pakorae on paper towels to remove excess oil.
  • Serve the pakorae hot with your favorite dipping sauce.

Conclusion:

Pakorae are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. With a variety of vegetables to choose from and endless dipping sauce possibilities, there is sure to be a pakorae recipe that everyone will love. So next time you are looking for a tasty and easy-to-make snack, give pakorae a try. You won't be disappointed!

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