Best 5 Pakoras Spicy Batter Dipped Fried Veggies Recipes

PAKORA RECIPE | VEGETABLE PAKORA

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.

PAKORA (INDIAN VEGETABLE FRITTERS)

Steps:

• Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
• Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
• Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
• Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
• Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
• Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
• Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

PAKORAS - SPICY BATTER-DIPPED FRIED VEGGIES

Steps:

• Mix all dry ingredients together in bowl.
• Add water and mix until batter is consistency of pancake batter.
• Let batter sit for 10 to 15 minutes while you cut up vegetables (thinly sliced or julienned vegetables: carrots, potato, eggplant, onion, tomato, green pepper, mushrooms, or whatever you'd like to try).
• Dip veggies in batter and fry until browned.
• Also, you can chop up vegetables and mix them into the batter; fry by dropping spoonfuls in hot oil.

FRIED BREADED VEGGIES

Steps:

• In a large, shallow bowl (or in a paper bag, if you prefer that method of breading), combine flour, cornmeal, 1 Tsp garlic, 1/2 Tsp Italian seasoning, basil, 1/2 Tsp Creole seasoning, 1 Tsp salt, 1/2 Tsp pepper, and optional cayenne pepper, if using.
• In a smaller shallow bowl, combine eggs and remaining seasonings.
• To prepare veggies, wash, drain, and pat everything dry.
• If fixing green tomatoes, press them between pieces of paper towel to help drain their juice, and allow to drain for 10-15 minutes, turning half way through.
• If preparing okra, cut off ends and slice into about 3/4" long pieces.
• Place in a small bowl, cover completely with buttermilk, and stir until well coated.
• Allow to soak for at least 15 minutes before draining, stirring once.
• The drained buttermilk can then be used for pre-coating the remaining veggies; it will not affect their flavor, and I think the okra slime helps make everything adhere.
• I like everything else sliced about 3/8" thick, lengthwise or crosswise, as desired, size depending on whether they are being pan fried or deep fried.
• The squash and eggplant can also be cut in 1/2"x1/2"x3-4" batons if desired.
• I do not salt and drain my eggplant; I have found that it does nothing to decrease bitterness and only helps to make them come out soggy.
• If you want to really freak some people out, cut a couple real good, crisp dill pickles in 1/2" thick crosswise slices, pat them real dry, and bread and cook them along with the other veggies.
• Toss all veggies, except already soaked okra, with buttermilk to coat, and allow to drain in a colander while you are doing the breading.
• Set out egg wash and breading, and cover a tray or baking sheet that will fit in your fridge with wax paper.
• Shake excess buttermilk off of a handful of veggies, and coat lightly with breading, then coat with egg wash, letting excess drain off, and return to breading, turning and pressing to help it adhere.
• Transfer veggies to the tray as they are coated, and repeat with remaining veggies.
• I usually keep them separated by type or size.
• If timing permits, sprinkle with some of the remaining breading, especially on damp looking spots, and refrigerate for at least 30 minutes to help make breading adhere.
• If desired, sift any remaining breading, and store in the fridge or refrigerator for next time.
• If timing does not permit, start frying as soon as the oil is hot.
• Veggies can be deep fried or pan fried; the choice is yours; the only thing to remember is that the squash and eggplant are both like sponges, especially if your oil is not hot enough.
• I prefer to pan fry mine in about 1/4" or less of oil (measured before adding veggies), adding more between batches as needed.
• I usually use 2-3 large skillets for frying, since these are best as fresh out of the pan as possible.
• Line a baking sheet with paper towels for draining the cooked veggies, and place in a preheated 200-225 degF oven, add oil to skillet (s), and heat to about 375 degF (shimmering and almost smoking) over medium heat.
• Add breaded veggies to oil, and fry on first side for about 2 minutes, without disturbing except to gently shake skillet to ensure they are not sticking.
• When light golden brown, turn veggies, and repeat for the second side.
• It helps to have an assistant during this phase, if you have one with whom you can work.
• Transfer veggies to the lined baking sheet as they finish cooking to a light golden brown, and if desired, lightly salt them immediately after they come out of the oil.
• Serve immediately, of keep them warm while you fry the next batch (es).
• The browned breading left from the first batch CAN be left in the skillet while cooking a second batch without affecting flavor or looks, but if you are a purist, or if you are doing more than 2 batches, before starting to cook, place a fine strainer over a CLEAN, DRY metal can, and strain and reuse the oil, wiping out skillet (s) after each batch.
• You can also just dump the oil, carefully wipe out the skillet, and start each batch with fresh oil, but make sure that oil had heated to 375 degF (shimmering and almost smoking) before adding the next batch of veggies.
• If deep frying, heat oil to 375 degF as measured on a frying thermometer, and drop 6-8 pieces into the hot oil, less if this crowds them.
• Let cook undisturbed for at least 30-40 seconds to keep from tearing of crust.
• Gently turn, and keep turning about once a minute, until golden brown on all sides.
• Drain, season, and keep warm as noted above.
• Let oil reheat to 375OF before frying next batch.
• A neat trick to use if your deep fryer has a basket is to NOT put the veggies in the basket; put them directly in the oil, and after they have fried for 30-40 seconds, gently place the basket on top of them to hold them submerged-- no turning needed.
• Serve hot, just plain, or with ketchup, tartar sauce, lemon wedges, whatever sounds good to you.
• It you have leftovers, allow them to COOL COMPLETELY before bagging and storing.
• I prefer to let them cool on a wire rack or laying up against one another so air can circulate to the bottom side to prevent sogginess.
• To reheat, place on a perforated pan or on a wire rack over a baking sheet, and reheat in a preheated 300 degF for 10-15 minutes, or until hot and crisp.

CRISPY VEGETABLE PAKORAS

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.