Do you love Indian buffet?
If so, I am sure you have tried those perfectly fried vegetable pakoras.
Sonia is a PhD in Psychology and a master Indian cook.
Hailed from India, Sonia and her husband are now based in New Jersey.
Just look at these pakora pictures in this post, need I say more?
Please welcome Sonia and remember to check out her site.
This time of the year is all about fun, family and festivities.
In these chilling winters, I just want to curl up in a cozy blanket and watch my all time favorite movies and enjoy hot cuppa chai with a platter of veggie pakoras.
You bet its a great feeling—difficult to beat.
What better than do what you like to do and get a chance to feature it on Bee’s fabulous site Rasa Malaysia.
I have always been very fond of her easy to make and authentic recipes and look forward to her collection for all special occasions.
I am really happy to do this feature and hope I will do justice to the high standards Bee sets for Rasa Malaysia.
So today we are going to fry some mixed vegetables pakoras—one of the most popular Indian snacks.
Pakoras always make a special place on the table as appetizers loved by family and in formal buffets too, across the globe.
It’s an interesting way to add some spice and zing to the veggies once in a while and the hot combo is simply irresistible.
How Many Calories per Serving?
This recipe is only 297 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 2 Onions
- 1 cup Cauliflower (florets)
- 1 cup Spinach (finely chopped)
- 7-8 Sweet Peppers
- 1/2 cup Mashed Potato (for filling in sweet peppers)
- 2 tsp Grated ginger
- 1 cup Chickpea Flour (add more if required)
- 2 tsp Rice Flour
- 1 tsp Salt (or to taste)
- 1/2 tsp Paprika
- 1/4 tsp Black Pepper
- 1 tsp Chaat Masala
- 1 tsp Fenugreek flakes
- 1/2 tsp Carom Seeds Ajwain
- 3/4 cup Water (add more if required)
- 1 cup Cooking oil
- Coriander (Tamarind and Tomato sauce, for serving)
- Wash and pat dry the vegetables. Cut the florets of cauliflower, finely chop spinach and thinly slice the onions. Slit the peppers vertically. Boil and mash the potatoes in another bowl and add seasoning to taste.
- In another bowl take chickpea flour (besan), rice flour and add spices. Slowly add some water until the mixture reaches the consistency of whipping cream. Beat the batter well and set aside to for couple of minutes and heat some oil in the meantime.
- Heat oil in a deep bottomed pan. Check the temperature of the oil by dropping a small drop of the batter in the oil. If the oil is ready and hot, coat the chunk of chopped veggies with the batter and drop it one by one in the hot oil. Fry on medium heat till it turns golden brown from both sides. Drain the chunks on the paper towel to soak the excess oil. Keep frying till you are done with the batter.
For Sweet Peppers:
- Stuff the peppers with spiced potato stuffing and coat in chickpea flour batter and fry one by one.
- Enjoy it piping hot from the pan to the platter with sweet tomato, coriander and tamarind chutney and of course hot cup of tea. The hot combo of tea plus pakoras is absolutely sumptuous in this festive fall season.
- Relish it with a cuppa hot chai or warm hot chocolate.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.