Saucepan@saucepan · Shared this recipeFollowSouth Asian · snackCrispy Vegetable PakoraA South Asian snack of spiced gram flour batter with vegetables, deep-fried until golden and crispy.total20 minprep10 mincook10 minservings25Original recipe on fatimacooks.netKeep this recipeAdd a copy of Crispy Vegetable Pakora to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients25 servingsBack to 25 servings1 medium onion, chopped1 medium potato, peeled and sliced into thick strips0.5 small aubergine, sliced into thick strips1 handful fresh spinach, chopped1 tbsp fresh coriander, chopped4 green chillies, chopped finely0.75 cup gram flour1 tsp corn flour, optional1 tsp salt, or to taste1 tsp chilli flakes1 tsp cumin seeds1 tsp coriander powder1 tsp dried pomegranate seeds, optional0.125 tsp bicarbonate of soda2 tsp yogurt1 eggOil, as needed for deep fryingStepsClear checksTap an ingredient or step to check it off.1Step 1: Add all the ingredients into a bowl and mix well. Ideally do this about 1 hour before you'd like to fry the pakoras as we ideally want the vegetables to release some moisture into the batter. If you're unable to wait an hour, add a small amount of cold water a bit at a time until the batter looks thick like PVA glue.2Step 2: Heat a pan or wok with oil for deep frying. The oil should be hot but not smoking. To test whether the oil is hot enough drop a small bit of the pakora batter into the oil. It should float up immediately.3Step 3: Using your hands or a tablespoon, drop in about a tablespoon of batter per pakora into the oil. Allow the pakora to fry for 4-5 minutes without moving it, until it is strong enough to hold its shape before turning it to fry on the other side. Fry the other side for another 4-5 minutes too. The pakora will be golden brown and crispy when it is done.4Step 4: Use a slotted spoon to drain out as much oil as possible from the pakora over the frying pan before placing them into a colander lined with tissue whilst you fry the rest of your batter.5Step 5: Pakoras are best served immediately. Enjoy!getsaucepan.com/r/85f871f6-9a0c-408f-903b-ecc84269bfac · Original: https://fatimacooks.net/vegetable-pakoras/
