Best Mixed Vegetable Pakora Recipes

Mixed Vegetable Pakora image

Provided by Gluten Free Princess

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup chickpea flour (Besan)
2 teaspoons oil
1 teaspoon ground cumin or 1 teaspoon pakora masala
1 1/2 teaspoons salt
1 teaspoon vegetarian chicken bouillon granules (optional)
1 -2 chopped green chili (Jalapeno)
1/2 cup water
1 potato
1 cup green bell pepper, chopped
2 cups cabbage
1 1/2 cups sliced onions

Steps:

* Boil the potato until just tender, peel and chop finely.
* Finely chop peppers and onion. Shred the cabbage.
* Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
* Let batter rest 1/2 hour in a warm place.
* Add the vegetables and mix in evenly.
* Deep fry in oil that is heated.
* Drain pakoda on paper towels and serve immediately.
* Serve vegetable pakora with coriander or mint chutney or tomato ketchup.
Sometimes I use Dehydrated peppers, Cabbage, Onions, and Jalapeno with water until it is reconstituted to the equivalent. It is still pretty good.

Nutrition Facts : Calories 197.4, Fat 4.1, SaturatedFat 0.5, Sodium 901.5, Carbohydrate 33.6, Fiber 6.2, Sugar 8.2, Protein 7.9

Mixed Vegetable Pakora Fritters image

Number Of Ingredients 17

1 teaspoon Chaat Masala or store-bought
1 cup finely chopped fresh spinach leaves
1/2 cup grated carrot
1/2 cup grated broccoli
1/2 cup grated potato
1/2 cup grated zucchini
1/2 cup minced onion
1/2 cup minced red bell pepper
1/2 cup finely chopped fresh cilantro, including soft stem
1 tablespoon peeled and minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, to taste
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon baking soda
1 cup garbanzo beans, flour (besan), or more as needed
1/2 to 2 cup oil for deep-frying

Steps:

1. Prepare the chaat masala. In a bowl, mix everything except the oil and chaat masala together to make a semi-thick mixture, adding more chickpea flour if the batter seems too soft or some water if firm.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drip 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer fritters to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves