Veg Pakora, Mixed Vegetable Pakoda
by Tarla Dalal

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pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with amazing 20 amazing images.

pakora or veg pakora, a popular Indian deep fried snacks gains special importance in the monsoon season, when everybody yearns for something spicy and crunchy to munch on as a monsoon snack. vegetable pakora are inseparable from Indian Party menus!

Mix veg pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. veg pakora is made with simple and basic ingredients that are easily available in every household.

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.

Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. veg pakora is a deep fried snack, basically a fritter. veg pakora is found in restaurants and also sold by food vendors on the streets. mix vegetable pakora is a famous Indian street food, found all over.

Pakora is made by choosing a main ingredient like onion, potato, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried.

I usually make Punjabi style mix veg pakora for my father-in law and husband for evening snack, they are a big fan of veg pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!!

Notes of veg pakora. 1. Add the besan and rice flour. They not only help in binding together all the ingredients but also, gives a crispy texture on frying. 2. Use water just enough to coat all the ingredients this also helps in making crispy veg pakora. If you mistakenly add more water and the pakora batter has turned runny then add besan or sooji to thicken the batter again. 3. Maintain the temperature of oil. Very high heat browns the veg pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn greasy. 4. Drop spoonful of the mixture using your fingers and deep-fry a few veg pakora 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.

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.

Learn to make pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with detailed step by step recipe photos and video below.

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

For Veg Pakora
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 With Veg Pakora
green chutney
tomato ketchup

Method
For veg pakora

To make veg pakora, combine all the ingredients, except the besan and rice flour in a deep bowl and mix well.
Add the besan, rice flour and approx. ½ cup of water and mix well.
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.
Serve veg pakora immediately with green chutney and tomato ketchup.

Nutrient values (Abbrv) per serving

Energy	315 cal
Protein	7.3 g
Carbohydrates	25.1 g
Fiber	5.9 g
Fat	20.6 g
Cholesterol	0 mg
Sodium	27.4 mg

Click here to view calories for Veg Pakora, Mixed Vegetable Pakoda

Veg Pakora, Mixed Vegetable Pakoda Video by Tarla Dalal

Veg Pakora, Mixed Vegetable Pakoda recipe with step by step photos

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.
To make the veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | in a deep bowl, take finely chopped cabbage.
Add finely chopped carrots to it. You can even thickly grate them.
Now add finely chopped french beans.
Add finely chopped onions.

Add finely chopped coriander. Indian food is surely incomplete without a dash of dhania.
Add finely chopped capsicum. You can even add bell pepper to make it more colorful.
Add finely chopped green chillies. A hint of spice is all you need to perk up the pakoda batter.
Add chilli powder. You can even put green chilli paste.
Add asafoetida. Not only it gives a beautiful flavor but also aids in digestion.

Add turmeric powder. It gives a nice colour to the batter.
Finally, add a pinch of baking soda. They help in making mixed vegetable fritters soft from inside and not chewy.
Add salt to taste and mix well.
Add the besan and rice flour. They not only help in binding together all the ingredients but also, gives a crispy texture on frying.
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.

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.
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.
Fry veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | till they turn golden brown in colour from all the sides.
Drain on an absorbent paper.
Serve immediately with green garlic chutney and tomato ketchup. veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | are usally enjoyed in winter and rainy season. Piping hot mixed vegetable pakora make the perfect evening snack with sweet chutney.