Vegetable Pakora Recipe
These mixed vegetable pakora are super crispy outside and tender in the middle, but pan-fried to use minimal oil! Use your favorite vegetables in a flavorful chickpea flour batter for a gluten-free, vegan snack or appetizer!
Servings 12
Ingredients
- 1 medium (130 g) onion diced or thinly sliced
- 1 medium (80 g) carrot grated
- 3/4 cup (60 g) cabbage shredded
- 1/2 (80 g) bell pepper diced
- 1 hot chili pepper finely chopped
- 1/2 Tbsp fresh ginger grated
- 1/4 cup cilantro or parsley, chopped
- 1 cup (100 g) chickpea flour
- 3 Tbsp (30 g) rice flour
- 3/4-1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (not spicy)
- 1/2 cup (120 ml) water
- Oil to fry
Instructions
- You can watch the video in the post for visual instructions.First, use a sharp knife or mandoline to thinly slice the onion, shred the cabbage, grate the carrots, dice the bell pepper, mince the ginger, and transfer them to a large bowl.
- Add the flours, spices, and water, and mix it well to combine, then leave it to sit for some minutes.During this time, the liquid in the vegetables will mix in with the batter to create the correct consistency.
- Meanwhile, heat a large frying pan/skillet over medium heat with at least 1 1/2 tablespoons of oil. Once hot, use tongs (or a spoon, using another to push the batter into the pan) to drop small portions of the battered vegetables into the pan. I cook about 4 fritters at a time.
- Pan-fry the vegetable pakora for 2-4 minutes per side, until golden and crispy, then transfer to paper towels or a wire cooling rack. Repeat with the remaining batter, and enjoy!
Notes
Nutrition Facts
Vegetable Pakora Recipe
Serving Size
1 pakora
Amount per Serving
Calories
82
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.3
g
2
%
Sodium
158
mg
7
%
Potassium
128
mg
4
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
1061
IU
21
%
Vitamin C
9
mg
11
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.