Crispy Vegetable Pakoras Recipe

Vegetable pakoras are tasty. Japanese tempura-coated veggie fans will like this. This pakora is same, but the spicy batter changes its flavor. Add mint yogurt, chile, or sweet and sour sauce. Sweet potatoes, broccoli, and asparagus work in this dish.


– 2 tablespoons peanut oil – ½ sweet onion, minced – 2 cloves garlic, chopped – 1 ½ teaspoons ground turmeric – 1 teaspoon ground ginger – 1 teaspoon ground cumin – 1 teaspoon paprika – 1 cup chickpea flour – 2 cloves garlic, crushed – 1 teaspoon salt – ½ teaspoon ground coriander – ½ teaspoon ground turmeric – ½ teaspoon chili powder – ½ teaspoon garam masala – ¾ cup water – 1 quart oil for deep frying – ½ head cauliflower floret – 2 medium onions, sliced into ring– 1 (14.5 ounce) can chopped tomatoe – 1 (14 ounce) can coconut milk – 1 teaspoon salt – 1 pound cooked and peeled shrimp – 2 tablespoons chopped fresh cilantro


Mix chickpea flour, garlic, salt, coriander, turmeric, chili powder, and garam masala in a medium bowl. A well in the center and slow water addition form a thick, smooth batter.

Thick Brush Stroke


Melt the butter in a big, heavy pot over medium-high heat. The oil should be 375 degrees F (190 degrees C).

Thick Brush Stroke


Put the cauliflower pieces and onion rings in the batter to coat them while the oil heats up.

Thick Brush Stroke


Fry veggies in hot oil in small batches until they turn golden brown, which should take about 4 to 5 minutes. Before serving, let it drain on paper towels.

Thick Brush Stroke



217Calories 16gFat 16gCarbs 5gProtein 

See Also

Bengali Chicken Curry with Potatoes Recipe