By Food System Team
Vegetable Pakora
14 steps
Prep:20minCook:25min
This recipe was submitted to Cook the Commonwealth by a first generation Pakistani from Assad Kashmir living in Birmingham. Vegetable pakoras are famous in Azad Kashmir, as well as in whole Pakistan and in the wider sub-continent. Growing up, these were especially served during the monsoon as evening snacks but also during Ramadan they were served in iftar as a healthy snack
Updated at: Thu, 17 Aug 2023 02:30:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories168.3 kcal (8%)
Total Fat8.4 g (12%)
Carbs19.3 g (7%)
Sugars2.1 g (2%)
Protein5.2 g (10%)
Sodium84.1 mg (4%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1green chilli
chopped
ginger
thumb-sized piece, roughly chopped
1tomato
roughly chopped
200ggram flour
1 ½ tspchilli powder
1 ½ tspgaram masala
1 ½ tspground coriander
0.5cauliflower
cut into florets
1onion
large, finely sliced
0.5lemon
juiced
vegetable oil for frying
chutney
to serve
2potatoes
medium, peeled, halved, thinly sliced, then halved again into quarter moons
0.5aubergine
thinly sliced, then halved into quarter moons
salt
to taste
Instructions
Step 1
Pre-heat the oven at a temperature you feel comfortable with to serve/keep warm the pakora before serving.
Step 2
Make a paste by blitzing the chilli, ginger, and tomato together, then set aside.
Step 3
Mix the gram flour with the spices.
Step 4
Add all the prepared vegetables and toss into the mix.
Step 5
Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it.
Step 6
Add the tomato mixture and get your hands in there, mixing well until everything is incorporated.
Step 7
Add a little lemon juice and seasoning.
Step 8
Heat the oil to 180C.
Step 9
Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil.
Step 10
Use a (metal) spoon to carefully drop the ball into the oil.
Step 11
Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency.
Step 12
You may also need to add a little water or gram to the mixture at this point if your tester ball didn’t hold together.
Step 13
Repeat, frying the remaining mixture in batches.
Step 14
Drain on kitchen paper and keep warm in the oven as you go.
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