Indian
Mixed Vegetable Pakora (Fried Fritters)
$1
20 minsPrep
20 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
420Calories
12gProtein
23gFat
39gCarbs
3gSugar
5gFiber
420mgSodium
0mgChol
2gSat Fat
380mgPotassium
40mgCalcium
2.5mgIron
0mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale
local
Masala Chai
international
vegetarian
vegan
gluten-free
dairy-free
nut-free
Instructions
1
Slice potato, onion, and eggplant thinly and place in a large mixing bowl.
2
Add gram flour, salt, red chili powder, turmeric, cumin seeds, ajwain, and baking soda.
3
Gradually add water and mix to form a thick batter that coats the vegetables evenly.
4
Heat oil in a deep pan or kadai to medium-high heat (about 180°C/350°F).
5
Drop spoonfuls of the battered vegetable mix into the hot oil, along with whole green chilies dipped in batter.
6
Fry in batches until golden brown and crisp, turning occasionally for even cooking, about 4-5 minutes per batch.
7
Remove with a slotted spoon and drain on paper towels.
8
Sprinkle with chaat masala or extra salt and garnish with chopped coriander before serving hot with chutney or ketchup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 25 g25 g gram flour (besan)
- 11 medium potato, sliced
- 11 medium onion, sliced
- 11 small eggplant, sliced
- 11 whole green chili peppers
- 19 ml19 ml water
- 1/4 tsp1/4 tsp red chili powder
- 1/4 tsp1/4 tsp turmeric powder
- 1/4 tsp1/4 tsp cumin seeds
- 1/4 tsp1/4 tsp ajwain
- 1/4 tsp1/4 tsp salt
- pinch baking soda
- 10 g10 g oil for frying
- 3/4 tsp3/4 tsp fresh coriander leaves
