Baked Pakora Recipes

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CRISPY VEGETABLE PAKORAS



Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 6

Number Of Ingredients 11

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Steps:

  • Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  • Make a well in the center of the flower. 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 375 degrees F (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 paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g

PAKORA



Pakora image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories     Side dish, Snack, Starter

Time 50m

Number Of Ingredients 14

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve

Steps:

  • Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
  • Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
  • Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
  • Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
  • Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
  • Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

PAKORA FOR PUNJABI KADHI



Pakora for Punjabi Kadhi image

I usually make a whole bunch of these pakoras to freeze and use as my emergency food for company. They are perfect with Punjabi kadi, a creamy Indian gravy that is served with these pakoras. You can also serve them as a starter with coriander chutney.

Provided by Allrecipes Member

Categories     Indian Appetizers

Time 25m

Yield 25

Number Of Ingredients 7

1 cup vegetable oil for frying
½ cup water
⅔ cup all-purpose flour
1 small onion, thinly sliced
½ teaspoon salt
½ teaspoon chili powder
2 pinches baking soda

Steps:

  • Heat a generous amount of vegetable oil in a heavy saucepan or a deep fryer.
  • Combine water, flour, onion, salt, chili powder, and baking soda in a bowl to make a thick batter.
  • Place 1 teaspoon batter in the hot oil and deep-fry until browned all around, about 3 minutes. Line a plate with paper towels and drain pakoras there.
  • Place the pakoras in the Punjabi Kadi.

Nutrition Facts : Calories 21.2 calories, Carbohydrate 2.8 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 69.3 mg, Sugar 0.1 g

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