Pakoras are an Indian snack for afternoon tea, made with besan flour which makes them a protein rich snack. Yummy for afternoon tea with a cup of masala chai. It’s a great way to get kids to eat vegetables. Kids love them. In fact, I don’t know of any kid who does not like pakoras.
This Pakora Recipe can be frozen or kept in the frig for 3-4 to days. Reheat them under the grill for 2-3 minutes each side or moderate oven for 15 minutes.
- 1 cup chickpea flour
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 teaspoon roasted cumin seeds
- 2 cloves garlic, crushed
- 3/4 cup water
- 1/2 cup shreded cabbage
- 1/2 cup chopped English spinach
- 2 tbsp chopped coriander leaves
- 1 medium Spanish onions, sliced
- 1 quart oil for deep frying (DO NOT ADD TO THE PAKORA MIXTURE)
- 2. The vegetables should be covered with batter and herbs (see the picture)
- 3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- 4. Drop the mixture (about golf ball size) into hot oil and fry them on in small batches until golden brown while turning them after 2 minutes, total frying time for wach batch should be about 4 to 5 minutes.
- 5. Drain on paper towels before serving.
- 6. Serve with sweet chilli sauce or tamarind sauce (available from Indian grocery store)
Tip1: Once the oil is hot, turn the heat down for thorough cooking of pakoras. If the oil is too hot, the pakroas will brown quickly on the surface leaving the inside uncooked.
Tip2: Other vegetables like finely chopped cauliflower, zucchini, eggplant also go really well in pakoras.
Please leave a comment to share your experience cooking Pakoras.