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Indian Vegetable Pakoras
Pakoras are a traditional Indian appetizer of vegetables deep fried in a thick seasoned chickpea flour batter, then served with flavoured yoghurt.
Ingredients
Serves: 6
- 1 cup chickpea (gram) flour
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli powder
- 1/2 teaspoon garam masala
- 2 cloves garlic, crushed
- 3/4 cup (190ml) water
- oil for deep frying
- 1/2 head cauliflower, cut into florets
- 2 onions, sliced into rings
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chilli powder, garam masala and garlic.
- Make a well in the centre of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 190 degrees C.
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on kitchen roll before serving.
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Reviews and Ratings
Global Ratings:
(117)
Reviews in English (90)
Used different ingredients. These were a big hit! The batter has a wonderful flavour, and they stay crunchy for a few hours. I'm not sure how well they keep past then, because they didn't last long enough to find out. I added broccoli, red capsicum, grated carrot and zucchini to the cauliflower and onion, and the added vegetables worked wonderfully with the batter. They're best if allowed to cook until quite brown, almost overdone looking, and served fresh. - 29 Sep 2008
Altered ingredient amounts. Love this recipe... I'm married to an Indian, so I'm always looking for recipes like this. For our tastes, I double all the spices in the batter-- make the trip to the indian shop, it's worth it. I use whatever veg I have on hand (try carrots, spinach, broccoli, mushrooms), dice them small, and add the whole lot to the batter and stir. Then drop by tablespoons into the hot oil. Don't worry, they will form together into patties when they cook (or if they fall apart a little, they're so tasty no one will mind!), cook until they seem just a little overdone to make them good and crispy. They're not bad the second day, if they last, just a bit soggy. Reheat in the oven. - 29 Sep 2008
I have always loved Pakora's. They are my favourite indian appetizer and these were fabulous. I have never made these before and now I may never order them at a restaurant again. - 29 Sep 2008