Kyle’s Kitchen

Mixed Vegetable Pakora Recipe

Name: Mixed Vegetable Pakora Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 15 servings
Ingredients: 1 cup chickpea flour (also known as besan or gram flour); 5 tablespoons water (or as needed); 1 teaspoon salt; 1/2 teaspoon red chilli powder (or to taste); 1 teaspoon chaat masala; 1 teaspoon coriander powder; 1 cup chopped spinach (also known as palak); 1 medium sized potato (grated or thinly sliced); 1 medium sized onion (thinly sliced); 2-3 tablespoons chopped coriander (also known as cilantro or dhania); 1-2 green chilli (chopped finely); Cooking oil for deep frying; 1/2 cup yogurt; 1 garlic clove (minced); 1 green chilli (chopped finely); salt to taste

15 servings

servings

10 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

1 cup chickpea flour (also known as besan or gram flour)

5 tablespoons water (or as needed)

1 teaspoon salt

1/2 teaspoon red chilli powder (or to taste)

1 teaspoon chaat masala

1 teaspoon coriander powder

1 cup chopped spinach (also known as palak)

1 medium sized potato (grated or thinly sliced)

1 medium sized onion (thinly sliced)

2-3 tablespoons chopped coriander (also known as cilantro or dhania)

1-2 green chilli (chopped finely)

Cooking oil for deep frying

1/2 cup yogurt

1 garlic clove (minced)

1 green chilli (chopped finely)

salt to taste

Directions

Making the Pakora Batter

In a bowl, mix together the chickpea flour and spices. Mix well.

Add 3-4 tablespoons of water until a thick batter forms.

Add the vegetables and mix well. If needed add 1 tablespoon of water at a time until the batter is just clinging to the surface of the vegetables.

Once the pakora batter is ready, set it aside.

Frying the Mixed Vegetable Pakora

In a dutch oven pot or heavy bottomed wok, bring oil to medium high heat.

To see if the oil is ready for frying, drop a little bit of batter into the oil. If it floats up immediately, the oil is too hot for frying. If the batter takes about 2 seconds to float up, then the oil is ready for frying.

Using two tablespoons (watch video) or using your hands, drop the batter into the oil. Fry only a few pakoras at a time. Too many pakoras will crowd the wok, and cause the temperature of the oil to drop and the pakoras won’t cook evenly.

Gently flip the pakoras while frying so that they cook evenly from all sides.

Using a slotted spoon, remove the pakoras from the wok and place on a cooling rack.

Serve with green chutney or imli ki chutney or with the garlic dipping yogurt sauce recipe included.

Garlic Yogurt Dipping Sauce

Mix all the ingredients together, and serve with the pakora.

Nutrition

Serving Size

Calories

53 kcal

Total Fat

1 g

Saturated Fat

1 g

Unsaturated Fat

2 g

Trans Fat

Cholesterol

1 mg

Sodium

188 mg

Total Carbohydrate

9 g

Dietary Fiber

2 g

Total Sugars

2 g

Protein

3 g