Homemade Capsicum And Potato Pakoras Fritters For A Rainy Day Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Pakora (Indian Vegetable Fritters) image

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Provided by Nagi

Number Of Ingredients 26

Ingredients

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Steps:

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE CAPSICUM AND POTATO PAKORAS (FRITTERS FOR A RAINY DAY)

Homemade Capsicum and Potato Pakoras (Fritters for a Rainy Day) image

This is one of the best homemade Indian snacks that I have ever created on a rainy monsoon evening for my family. They loved it to the core. I wish and hope that all of my Zaar friends (old, present ones and the new ones I will be blessed with) do try this out and let me know their reviews.

Provided by Charishma_Ramchanda

Categories Vegetable

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

2 green bell peppers, sliced lengthwise (Capsicum)
2 potatoes, washed, peeled and sliced in rounds
1 cup gram flour (besan)
1/2 cup rice flour
10 garlic cloves, crushed
1/3 teaspoon cumin powder (jeera powder)
1/4 teaspoon black pepper (kali mirchi powder)
1/2 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
water, as required to make a thick paste
1 1/4 teaspoons salt
1/2 teaspoon coriander powder (dhania powder)
1 -2 cup olive pomace oil, to fry the pakoras
1/4 cup coriander leaves, finely chopped

Steps:

1. Mix all the dry ingredients together in a big bowl.
Add water very slowly to the above mixture of dry ingredients and mix well to prepare a thick paste.
In the meantime, heat oil in a skillet on medium flame.
De-seed both the green capsicums (bell peppers) and slice lengthwise.
Now wash and peel the potatoes and cut in rounds.
Dip the sliced bell peppers and the potato rounds in the prepared batter.
Allow to coat well on either side. Note: The rice flour addition makes your capsicum and potato pakoras more crispy.
Now one by one, gently put the sliced and coated with masala bell peppers and potato rounds into the oil.
Deep fry on either side for 2 minutes until golden brown.
Drain on a clean kitchen paper towel to get rid of the excess oil.
Serve hot with tomato ketchup or green chutney on the side and a cup of hot masala tea.
Enjoy this as a snack on a rainy day and think of me!

Nutrition Facts : Calories 359.7, Fat 2.9, SaturatedFat 0.4, Sodium 1010, Carbohydrate 71.4, Fiber 9, Sugar 6.5, Protein 12.8

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