Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora
Introduction to Mixed Vegetable Pakora
Mixed vegetable pakoras are a popular Indian vegan street food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.
Ingredients for Mixed Vegetable Pakora
The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.
Step-by-Step Instructions on How to Make Mixed Vegetable Pakora
Preparation of Vegetables
Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.
Making the Batter
In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.
Mixing Vegetables with Batter
Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.
Frying the Pakoras
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, flipping them occasionally for even frying.
Draining and Serving
Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.
Tips for Making Perfect Mixed Vegetable Pakoras
Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying. Use chilled water to make the batter, as it helps in making the pakoras crispier. Adjust the spice levels according to your preference by adding more or less chili powder and green chilies. Fry the pakoras on medium heat to ensure that they cook through evenly without burning.
Variations of Mixed Vegetable Pakoras
Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost. Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation. Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.
Benefits of Eating Mixed Vegetable Pakoras
Provides a good source of vitamins and minerals from the variety of vegetables used. Chickpea flour used in the batter is gluten-free and rich in protein and fiber. Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.
Can I make mixed vegetable pakoras ahead of time?
Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.
Can I bake mixed vegetable pakoras instead of frying them?
While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.
How long can I store leftover mixed vegetable pakoras?
Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving. Other Recipes from Manjula’s Kitchen
Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer. Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink. Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.
With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!
Thanks sweet person for teaching me, via the recipes you shared, how to make Indian cuisine. Today I’ll make these pakoras for my family to extend the leftovers of last nights palak paneer and malai kofta. I’ve made them many times and we all enjoy them. You’re recipes spread joy far and wide, probably more than you could know. Thanks again for bringing your food to kitchens all around the world.
Brad Thank you, I appreciate
Hello Maam Can I use a combination of potatoes, onions and cauliflower for this recipe? with same quantity of besan and water.
Thank you
yes that should work
To let it sit for 10mins was something new to me, thank you…. but to have it with tea? No, no, no…a nice cold beer and replace the mint sauce with chilli sauce YUM!
The recipe is great. I have found that you can bake these pakoras in the oven at ~220° Celsius for about 25-30 minutes. They won’t exactly be the same as the deep-fried version but they are still good (changes: I added one tablespoon oil to the batter and used a bit less water to make the batter, which is better if creamy not liquidy if you bake the pakoras).
Sorry I posted in the wrong recipe, the one I tried is the one with the cauliflower and zucchini in which you use water in the batter.
Awesome recipe, Manjula Ji. Planning to make it sooooon.
Rizwana, thank you, you will enjoy
Should we cook potatoes or any other vegetables before putting into the mix???…
sarmistha, vegetable will be cooked while frying the pakoras.
delicious recipie of mixed veg.pakoras
Hi Manjula! I enjoy seeing your recipes. I do a slight variation to your pakodas. I use cabbage, onions, garlic, green chillies, curry leaves. I add turmeric, red chilli powder, asphoetida, coriander, salt. I use 2/3 besan, 1/3 flour and 2 tablespoons of rice flour to add crispiness. I use this to make kadi pakodas too.
Nice one mam. Should we cook the vegetables before mixing in the batter?
Asha, do no cook the vegetables
It’s very good. Sohelpfull .
I love indian food. You have helped me so much. I am looking for spinach paneer samosa.. I love them. Can you help me make them. Would love to see them on you blog.
Hi mam, your recepies are simple super. Thanks a lot.
Nice recipe….
Very delicious recipi
love your food and thanks for making it easy to follow,
caz liverpool
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