Get ready to tantalize your taste buds with the irresistible crunch of Sarbjits Mixed Vegetable Pakoras! This delightful Indian snack is not just a treat for the palate but also a feast for the eyes, combining vibrant colors and flavors that will have you reaching for more. Perfect for any occasion, these golden-brown fritters are sure to impress your family and friends, making them the ultimate appetizer or tea-time snack. With just a handful of ingredients and a little bit of love, you can whip up a batch of these scrumptious pakoras in no time. So, roll up your sleeves and dive into this delicious recipe that promises to bring the taste of India right to your kitchen!
Ingredients
- 2 cups mixed vegetables (potatoes, carrots, peas)
- 1 cup chickpea flour (besan)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions
- Wash and finely chop all mixed vegetables (potatoes, carrots, peas) into small, uniform pieces to ensure even cooking and crispy texture.
- In a large mixing bowl, combine chickpea flour (besan), cumin seeds, coriander powder, red chili powder, and salt. Mix dry ingredients thoroughly to distribute spices evenly.
- Gradually add water to the flour mixture, whisking to create a smooth, thick batter without lumps. The consistency should be similar to pancake batter - not too runny or too thick.
- Add chopped vegetables to the batter, ensuring each piece is well-coated. Let the mixture rest for 10-15 minutes to allow flavors to meld and chickpea flour to absorb moisture.
- Heat oil in a deep-frying pan or kadai to medium-high temperature (around 350-375°F). Test oil readiness by dropping a small batter droplet - it should sizzle and rise immediately.
- Using a spoon or your hand, carefully drop small portions of vegetable-batter mixture into hot oil. Fry in batches to maintain oil temperature and prevent overcrowding.
- Fry pakoras until golden brown and crispy, turning occasionally for even cooking. This typically takes 3-4 minutes per batch.
- Remove pakoras using a slotted spoon, allowing excess oil to drain on absorbent paper towels.
- Serve hot with mint chutney, tamarind sauce, or your preferred dipping condiment. Best enjoyed immediately while crisp and warm.
Tips
- Choose Fresh Vegetables: For the best flavor and texture, use fresh, seasonal vegetables. Potatoes, carrots, and peas work wonderfully, but feel free to experiment with other veggies like spinach or cauliflower.
- Perfecting the Batter: Achieving the right batter consistency is crucial. Aim for a thick batter that clings to the vegetables. If it’s too runny, your pakoras may turn out soggy.
- Resting Time: Allowing the batter to rest for 10-15 minutes helps the chickpea flour absorb moisture and enhances the flavors. Don’t skip this step!
- Temperature Check: Ensure your oil is hot enough before frying. A simple test is to drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately, you’re good to go.
- Fry in Batches: Avoid overcrowding the pan while frying. This helps maintain the oil temperature, ensuring that your pakoras turn out crispy rather than greasy.
- Serve Immediately: Pakoras are best enjoyed fresh and hot. Serve them with mint chutney or tamarind sauce for an extra burst of flavor.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge. To reheat, place them in an oven or air fryer to regain their crispiness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
