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Crispy Vegetable Pakoras

Crispy Vegetable Pakoras

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
veggigoddess

veggigoddess

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cris
146

Cris

2/1/2007

Love this recipe... I'm a midwesterner who married an Indian, so I'm always looking for recipes that make him call me his "Indian wife"-- this is one! For our tastes, I double all the spices in the batter-- make the trip to the indian market, it's worth it. I use whatever veg I have on hand (try carrots, spinach, broccoli, mushrooms), dice them small, and add the whole lot to the batter and stir. Then drop by tablespoons into the hot oil. Don't worry, they will form together into patties when they cook (or if they fall apart a little, they're so tasty no one will mind!), cook until they seem just a little overdone to make them good and crispy. They're not bad the second day, if they last, just a bit soggy. Reheat in the oven.

Mochi Puffs
119

Mochi Puffs

4/25/2007

Yum! I took another user's advice and diced the vegetables and just mixed them with the batter. I fried them in about 1/2 inch of oil to prevent them from falling apart. The vegetables I used were spinach, potato, carrot, cauliflower, and onion. Thanks so much for sharing!

RAEQUIES
93

RAEQUIES

1/25/2004

These were a big hit! The batter has a wonderful flavour, and they stay crunchy for a few hours. I'm not sure how well they keep past then, because they didn't last long enough to find out. I added broccoli, red pepper, grated carrot and zucchini to the cauliflower and onion, and the added vegetables worked wonderfully with the batter. They're best if allowed to cook until quite brown, almost overdone looking, and served fresh.

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