Crunchy, delicious vegetable pakoras made from potatoes, onions and carrots. Tips and instructions to make crispy, light pakoras!
- 3 medium carrots
- 2 medium potatoes
- 2 medium onions
- For the batter:
- 1 cup gram flour also known as besan, sifted
- ¼ cup rice flour
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- Salt to season
- Ginger garlic paste 1 teaspoon
- ⅓ teaspoon Asafetida optional
- ½ cup fresh coriander chopped
- Water as needed
- Oil for deep frying
Prep all your ingredients. Grate or shred the carrots and potatoes, slice the onions thin. If you are not using a grater or shredder, then slice all the vegetables finely.
In a large mixing bowl, combine all the ingredients for the batter. Add the water to the dry ingredients, a little at a time, until you have a batter that coats the back of a spoon. Do not add too much water. Whisk well, for 3-5 minutes. This helps in making the batter light and airy.
Add the vegetables to the batter and mix well. At this point you can check the consistency of the mixture. If it feels too dry, you can add more water. If it feels too wet, add more gram flour. The vegetables should be coated well with the batter.
In a wok or deep-frying pan, heat the vegetable oil. The oil should be at least 2 inches deep. To test the temperature of the oil, add a drop of batter. If it bubbles and rises to the surface, the oil is ready for deep frying.
Take spoonfuls of the batter and fry them in batches. Flip to fry both sides. Once golden brown, transfer the vegetable pakoras to a kitchen paper to absorb excel oil.
Serve with green chutney or ketchup.
Calories: 253kcal | Carbohydrates: 24g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 465mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3926IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 3mg