Vegetable Pakoras Recipe

Hi Guys, today I’ll show you how to make Vegetable Pakoras, an easy and tasty snack that I love eating with a cup of chai. For the vegetables, you can use any combination, just stay away from wet veggies like tomatoes. I’m using 1 medium red onion chopped small, 1 medium carrot grated, 1/2 cup of chopped greens, 2 tbsps chopped cilantro, 1 tsp grated ginger, 1 green chile chopped, 1 tsp salt, 1/4 tsp ground turmeric, 1/2 tsp garam masala.
Sift 1 cup of besan flour into a bowl, add all other ingredients and mix well with your hands, add 2 tbsps water and mix well.
Leave aside for 5 minutes. Heat an inch of vegetable oil in a pan and add a drop of batter to make sure oil is hot. Drain it and taste – add more salt or chili if you wish. Drop heaping tablespoons of pakoras in gently. Cook for a few minutes on each side until golden brown.
I like to eat these with mint chutney, ketchup or ketchup mixed with sriracha.

Enjoy these pakoras and let me know what you think. Subscribe and I’ll see you next time. Thanks for watching 😉


Nian's Cooking Diary says:

nice and awesome recipe…too much yummy…thank you so much for this nice dish

Janet Redman says:

How far in advance can I make these and what is the best method to reheat them.. I need to make some today and will have a couple of hours before they will be eaten??

Lisa Hofer says:

Thanks it looks really tasty. I am going to try these for dinner today 😀

Emily BH says:

For a lower calorie version, could you just bake them? I was thinking about brushing oil on parchment paper and putting them on that and putting a little oil on top of each one and then baking them until they turn golden brown.

Baniada Lyngdoh says:

Nice cook anita

Belinda Groeneveld says:

Wow!! You know exactly what you want to prepare a good meal thumbs up for you go for it

savannah505 says:

I get these all the time at the India restaurant, I always dip them in the tamarind sauce which is a little sweet. Love them that way. Your recipe sounds great, other videos I’ve seen all used carom. Just wondered what you thought of that spice for these.

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