Vegetable Pakora Recipe
Indian Vegetable Pakoras, also known as "bhajji" or "pakoda," are a crispy, flavorful and popular snack that is commonly found in Indian street food. They are made by coating a variety of vegetables in a spicy chickpea flour batter and then deep-frying until crispy. The end result is a crispy and flavorful snack that is perfect for parties, picnics, and as an appetizer. Indian Vegetable Pakoras can be served with a variety of dipping sauces and are a popular street food in India.
Ingredients
- ¾ cup Whole wheat Flour
- ½ tsp Carom seeds / ajwain
- ½ tsp coriander powder
- ½ tsp salt
- ¼ cup water
- ½ tsp garam masala
- ½ tsp Red Chilli Powder
- ½ tsp Asafoetida / hing
- ½ tsp Cumin (Jeera)
- 2 cups cauliflower / gobi
- 1 cup beans
- 1 cup Onions
- 2 cup Potatoes
- ½ cup green chillies
- Optional any veggie of your choice
- Oil
Instructions
- Preheat airfryer to 180C. Lightly grease a baking sheet or muffin tins with cooking oil.
- In a large bowl, whisk the flour and all masalas. Slowly whisk in the water, adding only enough to make a thick paste. You may need more than the amount in the ingredients list.
- Add the chopped veggies to the batter and mix thoroughly.
- Drop tablespoonfuls of the mixture onto a baking sheet, or spoon into muffin cups.
- Cook for 6-7 minutes then brush oil and flip and brush oil to the other side also.
- Cook for 10-12 minutes more or until golden. Watch frequently so they don’t burn.
- Serve with green chutney or any other sauce.
Notes & Tips
Notes
- Vegetables: You can use any vegetables of your own choice.
- Oil: You can use any oil. I use olive oil or canola oil.
- Asafoetida: You can skip this ingredient completely if it is not available at your place.
- Red Chilli Powder: To get the bright orangish-red color, it is best to use Kashmiri red chilli powder or deghi mirch instead of artificial food colors.
- Other option than Air Fryer: You can shallow fry these pakoras as well, in case you don’t want to deep fry or air fry them.
- For Green Chutney: In a mixi jar, add one coriander leaves bunch, one onion, ½ inch ginger, 2-3 garlic, 2 medium size green chillies, pomegranate powder (alternatively) can use half lemon juice), salt to taste, ½ tsp red chilli powder, ¼ tsp garam masala. Add enough water to make a thick paste.
- Ingredients: Find these ingredients at Indian specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
- Guten Appetite!
Nutrition Information (Note: Approximate)
Nutrition Facts
Vegetable Pakora Recipe
Amount per Serving
Calories
72
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
126
mg
5
%
Potassium
248
mg
7
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
67
IU
1
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
18
mg
22
%
Vitamin E
1
mg
7
%
Vitamin K
5
µg
5
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
Magnesium
17
mg
4
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.