Vegetable Pakora
A classic Pakistani and Indian snack - this recipe is bursting with delicious flavour and has the perfect, soft yet crispy texture
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 25 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium onion (chopped)
- 1 medium potato (peeled and sliced into thick strips)
- 1/2 small aubergine (sliced into thick strips)
- 1 handful fresh spinach (chopped)
- 1 tbsp fresh coriander (chopped)
- 4 green chillies (chopped finely)
- 3/4 cup gram flour
- 1 tsp corn flour (optional)
- 1 tsp salt (or to taste)
- 1 tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp dried pomegranate seeds (optional)
- 1/8 tsp bicarbonate of soda
- 2 tsp yogurt
- 1 egg
- Oil (as needed for deep frying)
Instructions
- 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.
- 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.
- 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.
- 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.
- 5
Pakoras are best served immediately. Enjoy!