Mixed Vegetable Pakora Recipes

PAKORA RECIPE | VEGETABLE PAKORA

Steps:

• Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.
• Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well & squeeze them gently to release moisture. Keep aside for 10 mins.
• Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.
• Taste test and add more salt, garam masala or green chilies.
• Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.
• Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won't shape it or drop it in lumps.
• Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.
• Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.
• Serve vegetable pakora hot with a cup of masala tea or green chutney.
• To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.

MIXED VEGETABLE PAKORA

Steps:

• In a bowl, add the chickpea flour with salt, chili powder, ginger garlic paste, carom seeds and hot oil. Add the thick julienne mixed vegetables to this mixture and mix.
• Add little water and mix well that it coats the vegetables. Do not add too much water.
• Heat enough oil for deep frying in a heavy bottomed vessel. It should be piping hot. Do the sizzle test. (Drop a little chick pea batter into the hot oil, if it sizzles and comes to the surface of the vessel, then the oil is ready for deep frying).
• Carefully drop the chickpea flour coated julienne vegetables into the hot oil. Do not overcrowd the vessel.
• Reduce heat to medium and deep fry till they turn golden brown.
• Use a ladle to turn them so that they cook all over.
• Once they turn golden brown, remove on to absorbent paper. Serve as evening snack over a hot cup of masala chai.

MIX VEGETABLE PAKODA RECIPE

Steps:

• To begin with this recipe, wash the veggies and peel the potatoes and onion. Now take a chopping board and chop all the vegetables in desired shapes and sizes, keep them in a large bowl. In the meantime, take a vessel and boil the potatoes with a dash of salt. Once done, drain out the water and chop the potatoes into small cubes.
• Take another bowl and add besan along with some water. Makes sure you do not add too much water as we need a slight thick batter. Mix both the ingredients thoroughly to make a thick batter. Next, add red chilli powder, dry mango powder and salt in this batter. Add all the ingredients and veggies, stir to mix all the ingredients completely.
• Put a kadhai on medium flame and heat oil in it. When the oil is hot enough, add small portions of this mixture in the hot oil, fry the pakoda until it turns golden brown in colour. Serve hot with green chutney or ketchup.

VEG PAKORA RECIPE | MIX VEG PAKODA | MIXED VEGETABLE PAKORA | MIX PAKORA

Steps:

• firstly, in a large bowl take 1 onion, 1 cup cabbage, 2 tbsp peas, 2 tbsp sweet corn, 3 beans, 5 gobi, ½ potato and 1 tsp salt.
• squeeze well making sure the water is released from veggies.
• add ¾ tsp ginger paste, 1 chilli, few curry leaves and 2 tbsp coriander.
• also add ¼ tsp ajwain, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp aamchur.
• mix well making sure all spices are well combined.
• furthermore, add 1 cup besan and 2 tbsp rice flour.
• squeeze and mix well forming a moist mixture. do not add any extra water as water from veggies are enough.
• grease hand with oil and drop small ball sized mixture into the hot oil.
• stir occasionally frying on medium flame.
• fry until the pakoda turns golden brown and crisp.
• drain off over kitchen paper to remove excess oil.
• finally, enjoy mix veg pakoda with hot chai.

CRISPY VEGETABLE PAKORAS

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.

MIXED VEGETABLE PAKORAS (30 MINUTES!)

Steps:

• Add onion, cauliflower, and potato to a large mixing bowl and season with salt, cayenne, garam masala, curry powder, garlic, and minced cilantro. Toss and set aside.
• To a separate mixing bowl, add chickpea flour and water and stir until a pourable, pancake-like batter is achieved. Then pour over the vegetables and toss to coat. There should be plenty of batter to generously coat the vegetables. If not, mix together bit more batter and pour over the vegetables.
• If serving with chutney, prepare at this time by adding all ingredients to a food processor or small blender and blend until well combined, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, salt for saltiness, lime juice for acidity, pepper for heat, or maple syrup for sweetness. Transfer to a serving vessel and set aside.
• Heat 2 large skillets over medium high heat (see notes for baking instructions). Once hot, add enough oil to coat the bottom of the pan and let the oil warm. Add the coated vegetables one at a time, grouping the onions together in small bunches so they cook together (see photo). Reduce heat to low and cook for 2-3 minutes on each side. If cooking too quickly, reduce heat to medium / medium-low. Repeat.
• As the pakoras are cooked, placed on a paper-towel-lined serving plate and set in a 200-degree F (93 C) oven to keep warm. Repeat until all pakoras are cooked.
• Serve with chutney and rice (optional), and garnish with fresh cilantro (also optional). Best when fresh. Store leftovers in a well-covered container in the refrigerator up to 2 days. Reheat in a hot skillet or in a 400 degree F (204 C) oven until warmed through.

MIXED VEGETABLE PAKORA

Steps:

• * Boil the potato until just tender, peel and chop finely.
• * Finely chop peppers and onion. Shred the cabbage.
• * Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• * Let batter rest 1/2 hour in a warm place.
• * Add the vegetables and mix in evenly.
• * Deep fry in oil that is heated.
• * Drain pakoda on paper towels and serve immediately.
• * Serve vegetable pakora with coriander or mint chutney or tomato ketchup.
• Sometimes I use Dehydrated peppers, Cabbage, Onions, and Jalapeno with water until it is reconstituted to the equivalent. It is still pretty good.

MIX VEGETABLE PAKORA

Steps:

• In a mixing bowl add chick peas flour, suji and rice flour.
• Then add turmeric powder, red chili powder, garam masala, salt, sugar, baking soda, coriander seeds, carom seeds and mix it well.
• Now add chopped onion, potatoes, sweet corn, green peas, chopped spinach, coriander leaves, 1-2 tsp oil and mix it again well.
• Then using required water make not so thick or not so thin Pakora batter. Add lemon juice, mix it and keep aside.
• Now heat oil in a kadhai or deep pan for frying.
• Once oil hot enough, drop small-small balls into the hot oil with your hand or spoon and fry them until all sides becomes golden brown and crispy and then remove pakoras on absorbent paper.
• Use same process for remaining batter to make pakoras.
• Serve hot Mix Vegetable Pakoras with chutney or tea/coffee...

PAKORA RECIPE| MIXED VEGETABLE PAKORA | SOUTH INDIAN STYLE PAKODA RECIPE

Steps:

• In a heavy-bottomed pan, add enough oil for deep frying Meanwhile, prepare the vegetables required for the pakoras (Carrot and potato - peel the skin and julienne the vegetables,Onion - slice it thinly Now transfer all these vegetables to a mixing bowl, tip in the chickpea flour, rice flour, chili powder, salt, and asafoetida. Add water little by little in such a way the vegetables get coated with the batter and resemble a crumble texture. Finally, add 2 tbsp. of hot oil and mix it well. Take a small portion from the mixture and drop them gently into the oil. When it turns golden brown, remove and drain in the kitchen towel to remove excess oil. Serve with a hot cup of tea and Enjoy. Notes In addition to these vegetables, we can also add cabbage. If you need the pakoras to be crispy then you should be careful while adding water. Another tip for making crispy pakoras is mixing hot oil with the vegetables.

VEGETABLE PAKORA

Steps:

• Rinse, peel and then finely chop all the veggies and measure them. Take all of the finely chopped vegetables in a mixing bowl. You can opt to grate or shred the vegetables.
• Add the chopped onions, green chilies and ginger.
• Add all the ground spice powders including salt. Mix everything very well.
• Now add cup besan (gram flour).
• Combine and mix thoroughly. Set aside this mixture for 5 minutes.
• Add water in small portions to make a thick flowing batter. I added ¼ cup water.
• Note that with the kind of vegetables you use, the amount of water will vary. For leafy greens and watery vegetables, add very little water or you may not need to add any water at all.
• Heat oil for deep frying in a kadai or frying pan. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry the pakora on medium to medium-high heat.
• Use any neutral flavored oil with a high smoking point to deep-fry.
• When one side of the pakora firms up, looks cooked and is light golden, turn over gently and fry the other side.
• Turn over a couple of times and fry the vegetable pakora until they are crisp and golden.
• Once done, then remove them with a slotted spoon draining as much oil as possible in the pan. Place on kitchen paper towels to remove extra oil. Fry the pakoras in batches this way.
• Serve vegetable pakora with any chutney or sauce of your choice. I usually prepare mint chutney or coriander chutney to serve with them. You can also have them with roti or bread or sandwich them between bread slices.
• They make for an excellent evening tea time snack. Best to have them hot with a cup of tea and an accompanying green chutney of your choice.
• Serve mix vegetable pakora with any chutney or sauce of your choice like Mint Chutney, Green Chutney, Coconut Chutney, Cilantro chutney or Tomato Ketchup.
• These crisp veggie fritters also make for a nice evening snack with a side of Masala Chai or Ginger Chai or even Filter Coffee.
• They can also be had with Roti or with Bread. You can also sandwich them between bread slices and have as an evening tea time snack.
• Pakoras are best served hot. I suggest to fry a portion from the batter as much as you need. Refrigerate the leftover batter in a covered bowl or container for a few hours or up-to a day.
• Stored, leftover pakora looses their crispiness and do not taste the same like piping hot pakoras.

MIXED VEGETABLE PAKORAS

Steps:

• For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
• For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
• For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
• Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
• Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

MIXED VEGETABLE PAKORA

Steps:

• Start heating your vegetable oil to 375F - you'll want at least 2-3″ of oil in your pot or deep fryer.
• In a large bowl, combine flours, salt, spices, and baking powder. Add water, stir well to form a thick batter. Allow batter to sit for 5 minutes or so, to soften the bean flour.
• Mix in remaining ingredients, making sure that everything is evenly coated with the batter.
• Use an ice cream scoop or two spoons to carefully scoop small amounts (1/4 cup or less) of batter into the preheated oil.
• Fry for a few minutes on each side, until patties are golden brown.
• Use a slotted metal spoon to transfer cooked patties to paper towels.
• Serve hot, with with cilantro-mint chutney.