Finally we’re getting around to share a recipe we learned at the Indian cooking school we took in Udaipur.
Today we’re making vegetable pakora following our Indian cooking teacher’s recipe. Pakoras are a popular Indian snack, and they are available as street food as well as in restaurants.
This very easy recipe comes in many different forms. In India you’ll find many variations on the theme, including paneer pakora (paneer is an Indian cheese) and aubergine (or egg plant) pakora. The recipe is basically the same in any case, you just need to change the main ingredient and cook it separately if necessary. For instance, if you want to make aubergine pakora, then you need to fry the aubergine in bits before hand.
How to make vegetable pakora
Ingredients for 2 people:
- 1/2 litre of Soya oil
- A cup of chickpea flour. Chickpea flour is sometimes referred to as gram flour or besan. If you can’t find it you can make it yourself by grinding chickpeas
- 50 grams of finely chopped onion, boiled peas and potatoes (boil peas and potatoes before hand and then chop the potatoes in little dices)
- A pinch of each of the following:
- red chilli powder
- coriander powder
- garam masala
- caraway seeds
- cumin seeds
1. First thing, you need to prepare the batter. To do this, mix the chickpea flour with the spices and the salt. Then add water slowly and mix with your fingers. You should add enough water to obtain a dense paste. Be careful not to make the batter too watery.
2. Now you need to mix the batter with the onions and the finely chopped boiled vegetables.
3. Heat the oil in a wok and wait until the oil is sufficiently hot.
4. Pick a handful of paste and drop it in the hot oil. Continue until there is no paste left.
5. Fry for 5 minutes on medium heat and turn from time to time.
6. Take your pakoras out when they are golden brown and serve them hot.
We hope you’ll give this recipe a try. If you do, please let us know how you got along and perhaps share a picture with us.