Crispy Vegetable Pakoras Recipe

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Craving a savory snack that’s both crispy and satisfying? These vegetable pakoras are the perfect solution. They’re deep-fried fritters loaded with a mix of your favorite veggies, coated in a spiced chickpea flour batter that brings out their natural flavors. Ideal for tea time or as an appetizer, these pakoras are sure to impress everyone at your gathering.

Imagine biting into a golden-brown pakora that crunches just right, giving way to tender, well-seasoned vegetables. Serve them with a tangy tamarind or mint chutney for a flavor explosion that elevates your snack game to the next level.

This recipe is versatile, allowing you to use whatever vegetables you have on hand, making it a fun and creative cooking experience. Whether it’s a rainy day or you’re hosting friends, these crispy vegetable pakoras can be whipped up in no time, bringing warmth and comfort to your table.

Deliciously Crunchy Vegetable Pakoras

These vegetable pakoras are crunchy on the outside and soft on the inside, filled with a medley of spiced vegetables. The chickpea flour batter is seasoned with aromatic spices, making each bite a delightful experience.

Ingredients

1 cup chickpea flour (besan)
1 medium potato, thinly sliced
1 medium onion, thinly sliced
1 cup mixed vegetables (cauliflower, spinach, bell peppers, etc.)
1-2 green chilies, finely chopped (optional)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Water as needed
Oil for deep frying

Instructions

Prepare the Vegetables: Wash and slice the vegetables into thin pieces. Set aside.
Make the Batter: In a mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, red chili powder, and salt. Gradually add water to form a smooth batter.
Coat the Vegetables: Add the sliced vegetables to the batter, ensuring they are well-coated.
Heat the Oil: In a deep frying pan, heat oil over medium heat until hot.
Fry the Pakoras: Carefully drop spoonfuls of the batter-coated vegetables into the hot oil, frying in batches until they are golden brown and crispy (about 4-5 minutes).
Drain and Serve: Remove the pakoras with a slotted spoon and drain on paper towels. Serve hot with chutney or sauce of your choice.