Vegetable Pakoras

2 servings

30 minutes

Vegetable pakoras are a delightful dish of Indian cuisine that perfectly combines a crispy crust with the tender texture of vegetables. Historically, pakoras emerged as a quick street snack but are now served even in the finest restaurants in India. Vegetables like zucchini, eggplant, and broccoli are dipped in a flavorful chickpea batter infused with spices such as coriander, cumin, and turmeric. They are then fried to a golden crust, achieving an appetizing crunchiness. This dish is especially popular during the rainy season when hot and crispy pakoras pair wonderfully with a cup of spiced masala tea. They are served with yogurt sauce or spicy chutney to enhance the depth of flavor. Pakoras are an ideal choice for those wanting to experience the true taste of India.

Energy value per serving

• Calories: 365.2
• Proteins: 15.1g
• Fats: 4.8g
• Carbohydrates: 67.3g

Ingredients

• Zucchini: 200 g
• Eggplants: 1 pc
• Broccoli cabbage: 200 g
• Chickpea flour: 150 g
• Water: 1 glass
• Soda: 0.5 tsp
• Salt: 1.5 tsp
• Caraway: 1 tbsp
• Ground red pepper: 0.3 tsp
• Ground coriander: 2 tsp
• Cumin (zira): 2 tsp
• Turmeric: 0.5 tsp
• Asafoetida: 0.3 tsp
• Butter: to taste

Cooking steps

1. Boil cauliflower and broccoli in boiling water for 2 minutes in advance. Drain the water.

   Required ingredients:

   • Broccoli cabbage: 200 g
   • Chickpea flour: 150 g

2. Slice zucchini and eggplant into equal-sized pieces. Separate the florets of cauliflower and broccoli.

   Required ingredients:

   • Zucchini: 200 g
   • Eggplants: 1 piece

3. Sift chickpea flour into a large bowl.

   Required ingredients:

   • Chickpea flour: 150 g

4. All spices need to be ground and added to the flour.

   Required ingredients:

   • Caraway: 1 tablespoon
   • Ground red pepper: 0.3 teaspoon
   • Ground coriander: 2 teaspoons
   • Cumin (zira): 2 teaspoons
   • Turmeric: 0.5 teaspoon
   • Asafoetida: 0.3 teaspoon

5. Add salt and baking soda.

   Required ingredients:

   • Salt: 1.5 teaspoon
   • Soda: 0.5 teaspoon

6. Slowly pour in cold water and whisk the mixture until a uniform batter thick enough for coating is achieved.

   Required ingredients:

   • Water: 1 glass

7. Place a pan with oil over medium heat and heat it up. You can use vegetable oil instead of butter.

   Required ingredients:

   • Butter:  to taste

8. Dip the vegetables one by one in the batter and place them in hot oil. The oil should completely cover the vegetables.

   Required ingredients:

   • Zucchini: 200 g
   • Eggplants: 1 piece
   • Broccoli cabbage: 200 g

9. Fry for a few minutes until the pakoras are golden and crispy.

10. Drain and discard in a colander to let the oil drip off.

11. Serve slightly or completely cooled with yogurt sauce or Indian chutney.