Veggie Pakoras (Print Version)
# Ingredients:
→ Vegetables
01 -
2 cups assorted diced veggies (shredded cabbage, diced red bell pepper, finely sliced red or green onions, grated carrot and zucchini)
02 -
¼ cup coriander leaves, roughly torn
03 -
1 stem curry leaves (about 16 leaves)
→ Aromatics
04 -
1 tsp ginger root, freshly minced
05 -
2 cloves garlic, smashed and minced
06 -
½ green chilli, seeds removed and finely diced
→ Dry Ingredients
07 -
½ cup chickpea flour (besan), with extra on standby
08 -
½ teaspoon baking powder
09 -
½ teaspoon turmeric powder
10 -
½ teaspoon salt
11 -
Black pepper, freshly ground
→ For Cooking
12 -
Olive oil for pan frying
# Instructions:
01 -
Toss all chopped veggies into a big bowl and add a pinch of salt. Using your hands, mix everything together, then give them a gentle squeeze to get the juices flowing.
02 -
Toss in the coriander, curry leaves, ginger, garlic, chilli, turmeric and black pepper. Sieve the chickpea flour and baking powder over the mix.
03 -
Get your hands in there and blend it all together thoroughly. Your mixture should stick together naturally without any water needed. If it feels too soggy, just add a tablespoon or two more chickpea flour.
04 -
Warm up a pan over medium heat. Pour in enough oil to lightly cover the bottom. Shape spoonfuls of the mix into small flat patties and drop them in.
05 -
Let the patties cook about 3-4 minutes per side until they turn a nice golden brown. Move the finished ones to a plate with paper towel to soak up extra oil.
06 -
Eat these tasty bites while they're still warm.
# Notes:
01 -
Your pakoras should come out juicy on the inside with a crispy exterior. The veggies make their own moisture so you won't need to add water.
02 -
These tasty fritters are a beloved roadside snack in India and work great as party nibbles or quick bites.