Vegetable Pakora Recipe – Crispy, Tasty & Easy!

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Today, I’m sharing with you the recipe for one of my most favorite snacks, the epitome of South Asian street food, the very definition of delicious: Vegetable Pakora.

 The instructions you've provided are for making vegetable pakoras, a popular Indian snack. Here's a breakdown of the steps:

Ingredients:

  • 100g onion (about one medium onion), sliced
  • 150g potatoes (about one medium potato), peeled and sliced into thick strips
  • 50g aubergine (about half a small aubergine), sliced into thick strips
  • 20g fresh spinach (half a handful), chopped
  • 10g fresh coriander (1 tbsp chopped), chopped
  • 4 green chillies, chopped finely
  • 100g gram flour
  • 1 tsp corn flour (optional)
  • 1 tsp salt (or to taste)
  • 1 tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp dried pomegranate seeds (optional)
  • 1/8 tsp bicarbonate of soda
  • 2 tsp yogurt
  • 1 egg
  • Oil, as needed for deep frying

Instructions:

  1. In a mixing bowl, combine all the ingredients listed, including the sliced vegetables, gram flour, spices, yogurt, and egg. Mix well. Ideally, let this mixture sit for about 1 hour to allow the vegetables to release some moisture into the batter. If you can't wait, you can add a small amount of cold water gradually to achieve a thick batter consistency, similar to PVA glue.

  2. Heat a pan or wok with oil for deep frying. Make sure the oil is hot but not smoking. To test the oil's temperature, drop a small bit of the pakora batter into the oil; it should immediately float up.

  3. Using your hands or a tablespoon, drop about a tablespoon of batter into the hot oil for each pakora. Allow the pakoras to fry for 4-5 minutes without moving them until they are strong enough to hold their shape. Then, turn them over and fry the other side for another 4-5 minutes. The pakoras should be golden brown and crispy when done.

  4. Use a slotted spoon to remove the pakoras from the oil, allowing excess oil to drain over the frying pan. Place the fried pakoras on a colander lined with tissue to absorb any remaining oil.

  5. Pakoras are best enjoyed immediately while they are still hot and crispy.

These vegetable pakoras make a delicious snack or appetizer, perfect for serving with chutney or a cup of hot tea.

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