Pakoras Spicy Batter Dipped Fried Veggies Recipes

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

Ingredients

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

PAKORAS - SPICY BATTER-DIPPED FRIED VEGGIES

Pakoras - Spicy Batter-Dipped Fried Veggies image

Shandana, a friend from Pakistan, made these for me while in grad school... and I tried them out on my DD... who loved them as much as I did! You can use any vegetable you like... I tried quiet a few and liked them all! Makes a nice light meal too! (Similar to tempura)

Provided by Impera_Magna

Categories Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup chickpea flour (Gram flour or Besan, available in Indian stores)
1/2 teaspoon garlic
1/2 teaspoon ginger paste (or 1/2 t ginger powder)
3/4 teaspoon cumin
3/4 teaspoon coriander powder
1/2 teaspoon ajwain (optional)
1/2 teaspoon chili powder
salt
1/2 cup water (or more to make correct consistency)

Steps:

Mix all dry ingredients together in bowl.
Add water and mix until batter is consistency of pancake batter.
Let batter sit for 10 to 15 minutes while you cut up vegetables (thinly sliced or julienned vegetables: carrots, potato, eggplant, onion, tomato, green pepper, mushrooms, or whatever you'd like to try).
Dip veggies in batter and fry until browned.
Also, you can chop up vegetables and mix them into the batter; fry by dropping spoonfuls in hot oil.

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