Vegetable Pakora with Besan Batter
Ingredients
- For Vegetable Pakoras:
- 1 cup thinly sliced onions
- 1 cup grated potatoes
- 1/2 cup cauliflower florets, finely chopped
- 1/2 cup spinach, chopped
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour (optional, for extra crispiness)
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- 1-2 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 2 tablespoons fresh coriander, chopped
- Salt, to taste
- Water, as needed
- Oil, for deep frying
- Optional Dipping Sauces:
- Mint-coriander chutney
- Tamarind chutney
Instructions
- Step 1: Prepare the Vegetables : Wash and chop all vegetables: onions, potatoes, cauliflower, and spinach. Place them in a large mixing bowl.
- Step 2: Make the Besan Batter : Add chickpea flour, rice flour, cumin seeds, ajwain, turmeric, red chili powder, garam masala, green chilies, coriander, and salt to the vegetables. Gradually add water, just enough to coat the vegetables and form a thick, sticky batter. Mix well so every piece of vegetable is evenly coated.
- Step 3: Fry the Pakoras : Heat oil in a deep pan or kadai over medium-high heat. Using a spoon, drop small portions of the batter into hot oil. Fry until golden brown and crispy, about 3–5 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.