Vegetable Pakoras Recipe

Name: Vegetable Pakoras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large potato; 2 cauliflower smalls; 1 red capsicum small; 1 onion medium sized; 2 cabbage or 5 spinach leaves; 1 cup sweet corn kernels parboiled; 2 teaspoons Garam Masala; 2 teaspoons ground coriander; 1 cup besan chickpea flour; 1 teaspoon bicarbonate of soda; 1 teaspoon chilli powder; 1 tablespoon lemon juice; 1/2 cup cold water; vegetable oil for deep frying

Servings: persons

1 large potato
2 cauliflower smalls
1 red capsicum small
1 onion medium sized
2 cabbage or 5 spinach leaves
1 cup sweet corn kernels parboiled
2 teaspoons Garam Masala
2 teaspoons ground coriander
1 cup besan chickpea flour
1 teaspoon bicarbonate of soda
1 teaspoon chilli powder
1 tablespoon lemon juice
1/2 cup cold water
vegetable oil for deep frying

1
Boil the potato until just tender; peel and chop finely. Finely chop cauliflower capsicum and onion.
2
Shred the cabbage or spinach.
3
Make a creamy batter of the remaining ingredients with cold water.
4
Add the vegetables and mix in evenly.
5
Heat the oil.
6
Drop tablespoonfuls of the mixture into the oil about eight at a time to fry until golden brown. Remove to a rack covered with absorbent paper.
7
Serve hot with sweet mango chutney or tamarind sauce.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large potato, 2 cauliflower smalls, 1 red capsicum small, 1 onion medium sized, and more.

Yes, Vegetable Pakoras falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Pakoras

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