Vegetable Pakoras is a very popular savoury Indian snack. Even though they are deep fried, pakoras have a lot of nutritional value due to the variety of fresh vegetables, spices and batter made with chick pea flour. Chick pea flour is readily available at any Indian supermarket. It is also called “besan” or “chana flour”. Mango powder (also known as amchur powder) is available in small packets and gives the pakoras a wonderful tangy flavour. You can also substitute mango powder with lemon juice.

Pakoras, served with chutney, is a great party pleaser finger food!

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Step 1: INGREDIENTS

BATTER

.05 2.5 cups chick pea flour

.10 2 Tb ground cumin

.15 2 Tb ground coriander

.22 1 tsp turmeric powder

.26 1 tsp mango powder

.30 1 Tbs sea salt

.34 1 tsp smoked paprika Or chilli powder

.39 mix with a whisk

.43 add 2 cups water

.54 whisk until smooth

VEGETABLES

1.08 Add 5 cups chopped veggies:
1 cup thin sliced potatoes

1 cup sweet potato wedges

1/2 cup sliced eggplant

1 cup cauliflower

1 cup firmly packed spinach/kale

1 red onion, sliced

1.20 Mix until evenly coated with batter

Step 2: Mix With a Whisk

Step 3: Add Water and Whisk Until Smooth

Step 4: Add 5 Cups Chopped Veggies

1 cup thin sliced potatoes

1 cup sweet potato wedges

1/2 cup sliced eggplant

1 cup cauliflower

1 cup firmly packed spinach/kale

1 red onion, sliced

Step 5: Mix Until Evenly Coated With Batter

Step 6: Heat 5-6 Cups Canola Oil in Wok or Fryer (medium High)

Test to see if oil is hot

(pakora should quickly rise to surface)

Step 7: Gently Drop Small Clusters Into Hot Oil With a Tablespoon or by Hand

Gently drop small clusters into hot oil with a tablespoon or by hand. Turn over with a slotted spoon as pakoras start turning golden in colour (about 2-3 minutes depending on temperature of oil). Remove from oil when pakoras are golden brown. Place on paper towel lined tray to drain excess oil. Repeat process in batches until all of the pakoras are fried.