PAKORA (INDIAN VEGETABLE FRITTERS)
Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.
Provided by Nagi
Categories Appetiser Light Meal Starter
Number Of Ingredients 26
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!
Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPICY PUMPKIN FRITTERS
My husband is a lifelong veggie hater, but he tried these deep-fried pumpkin bites and fell in love. Serve them with chipotle mayo or ranch dressing. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 15m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, pumpkin, milk and melted butter until blended. Add to dry ingredients, stirring just until moistened., In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry each side until golden brown, 1-1/2 to 2 minutes. Drain on paper towels. Serve warm. If desired, serve with chipotle mayonnaise.
Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
FISH PAKORA FRITTERS
Number Of Ingredients 15
Steps:
- 1. Prepare the chaat masala. Place the fish pieces in a bowl. Add the vinegar, garlic, red pepper flakes, turmeric, and salt, and mix well, making sure all the pieces are well-coated. Cover and marinate at least 1 and up to 3 hours in the refrigerator. 2. Prepare the basic batter, then mix in the flour, cumin, ajwain, asafoetida, and scallion greens. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each fish piece in the batter to coat well and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PUMPKIN PAKORA FRITTERS WITH BENGALI 5- SPICES
Number Of Ingredients 6
Steps:
- 1. Prepare the chaat masala and the 5-spices. Then prepare the basic batter and mix in the 5-spices and the sugar.2. Add the pumpkin slices to the batter. Heat the oil and fry the pumpkin slices as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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