Veg Pakora, Mixed Vegetable Pakoda


Veg Pakora, Mixed Vegetable Pakoda

This recipe has been viewed 21397 times
5/5 stars  100% LIKED IT   
1 REVIEW ALL GOOD



Pakoras are inseparable from Indian Party menus! They also gain special importance in the monsoon season, when everybody yearns for something spicy and crunchy to munch on.

The burst of flavours and the crackling mouth-feel of pakoras are simply inspiring, and boost our appetites to top gear. Here is one such awesome Veg Pakora, made with a mix of vegetables held together with besan and spiced up with chillies and spice powders.

The combination of vegetables too is really wonderful, as they all have a good flavour and juicy crunch in them. Serve the pakoras immediately after preparation with chutneys and ketchup.

You can also try other pakora recipes like Urad Dal and Onion Pakodas or Moong Dal Pakoda .

Veg Pakora, Mixed Vegetable Pakoda recipe - How to make Veg Pakora, Mixed Vegetable Pakoda

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients

1/2 cup finely chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped french beans
1/4 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
1/4 cup finely chopped capsicum
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
salt to taste
3/4 cup besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
oil for deep-frying

For Serving
green chutney
tomato ketchup

Method
    Method
  1. Combine all the ingredients, except the besan and rice flour in a deep bowl and mix well.
  2. Add the besan, rice flour and approx. ½ cup of water and mix well.
  3. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  4. Serve immediately with green chutney and tomato ketchup.
Nutrient values (Abbrv) per serving
Energy315 cal
Protein7.3 g
Carbohydrates25.1 g
Fiber5.9 g
Fat20.6 g
Cholesterol0 mg
Sodium27.4 mg
Veg Pakora, Mixed Vegetable Pakoda recipe with step by step photos
  1. You might have eaten Pyaz Ke Pakode, aloo bhajji, cabbage pakoda how about a mix of all vegetables to make mixed vegetable pakoda. We have used many vegetables in the veg pakora recipe but, you can use whatever is easily available or simply throw in vegetables that are leftover in your refrigerator.
  2. To make the mixed veg pakoda, in a deep bowl, take finely chopped cabbage.
  3. Add finely chopped carrots to it. You can even thickly grate them.
  4. Now add finely chopped french beans.
  5. Add finely chopped onions.
  6. Add finely chopped coriander. Indian food is surely incomplete without a dash of dhania.
  7. Add finely chopped capsicum. You can even add bell pepper to make it more colorful.
  8. Add finely chopped green chillies. A hint of spice is all you need to perk up the pakoda batter.
  9. Add chilli powder. You can even put green chilli paste.
  10. Add asafoetida. Not only it gives a beautiful flavor but also aids in digestion.
  11. Add turmeric powder. It gives a nice colour to the batter.
  12. Finally, add a pinch of baking soda. They help in making mixed vegetable fritters soft from inside and not chewy.
  13. Add salt to taste and mix well.
  14. Add the besan and rice flour. They not only help in binding together all the ingredients but also, gives a crispy texture on frying.
  15. Then add approx. ½ cup of water and mix well. Use water just enough to coat all the ingredients this also helps in making crispy pakora. If you mistakenly add more water & the pakora batter has turned runny then add besan or sooji to thicken the batter again.
  16. Heat the oil in a deep non-stick pan. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn greasy.
  17. Drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and result in uneven deep frying. Always drop the items to be fried from the sides of the pan or else you will be splattered with hot oil.
  18. Fry them till they turn golden brown in colour from all the sides.
  19. Drain on an absorbent paper.
  20. Serve immediately with green garlic chutney and tomato ketchup. They are usally enjoyed in winter and rainy season. Piping hot mixed vegetable pakora make the perfect evening snack with sweet chutney.

Reviews

Veg Pakora, Mixed Vegetable Pakoda
 on 07 Sep 17 03:18 PM
5

These pakodas are not only perfect on a rainy day but can also be enjoyed for high tea, these are crunchy and crispy and I loved when trey are hot straight from the deep pan...