Mix VEG Pakora
A Mouthwatering dish that is best served in Rainy Season, and for a person like me it can be eaten throughout the year
Mix VEG Pakora
Mix veg pakora is a simple and easy snack. It is moist and crazy inside and crisp outside, unlike other pakora’s. veg pakora is formed with simple and basic ingredients that are easily available in every household.
The burst of flavors and therefore 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 mixture of vegetables held alongside besan and spiced up with chilies 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 referred to as pakoda, pakodi, bhaji, bhajiya is originated from India. veg pakora may be 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 famous Indian street food, found all over.
Pakora is formed by choosing the main ingredient like onion, potato, spinach, eggplant, cauliflower, corn, etc. which is then dipped in Bengal gram batter and deep-fried.
It is a popular player across the Indian subcontinent, where it operates in restaurants and is sold by street vendors.
Pakora gets its name from the vegetable which is employed to form it like potato pakoras, onion pakoras, spinach pakoras, etc. Pakora also called Pakoda, Pakodi can be a sour dish from India. It is found throughout South Asia especially India, Pakistan and Bangladesh
Is Pakora Healthy?
Pakoras are made by deep-frying your preferred sort of vegetables/rice/potato — during a mixture of garlic, besan, and salt. They are served alongside a sweet and spicy dip. Pakoras increase bad cholesterol and lower good cholesterol from the body resulting in obesity and coronary diseases
How to make Crispy Pakora?
Some thick and a few thin won’t yield you crispy pakoras. The thicker slices do not get fried well leaving the pakoras soft. So slice them to moderately thin sizes.
Flour: Traditionally pakoda are made with gram flour or besan.
How to make Pakora Less Oily?
Salt in Oil
To prevent pakodas from absorbing too oil, add a pinch of ‘salt’ within the oil while frying it within the pan. This way they soak less oil.
Onion pakora is the foremost popular street food & snack across India. The vegetable pakora used in North Indian restaurants is made with other vegetable POTATOES, cauliflower, CABBAGE, Bell peppers / CAPSICUM, eggplant / BRINJAL, etc..
The recipe shared here is my very own and is extremely different from the restaurant served pakora platter.
These vegetable pakoras are often made using mixed vegetables and leafy greens like PALAK or methi. I made these on a weekend when I was left with very few veggies from the previous week.
I know deep-frying veggies isn’t a good idea, but I do it when I have surplus veggies. These pakoda turn out crunchy & extremely delicious. Surely they will be loved by everyone.
These make an honest weekend or evening snack and may be made easily even once you have guests home.
Serving suggestions
we usually enjoy our pakoras with a hot cup of MASALA CHAI.
However, most people love these GREEN CHUTNEY or any hot sauce like this SCHEZWAN SAUCE.
INGREDIENTS
1 onion, sliced
1 cup cabbage, shredded
2 tbsp peas / matar
2 tbsp sweet corn
3 beans, chopped
5 gobi/cauliflower, chopped
½ potato/aloo, shredded
1 tsp salt
¾ tsp ginger paste
1 chili, finely chopped
few curry leaves, finely chopped
2 tbsp coriander, finely chopped
¼ tsp ajwain/carom seeds
¼ tsp turmeric
½ tsp Kashmiri red chili powder
½ tsp garam masala
½ tsp amchur /mango powder
1 cup besan/gram flour
2 tbsp rice flour
oil, for frying
INSTRUCTIONS
firstly, in a large bowl take 1 onion, 1 cup cabbage, 2 tbsp peas, 2 tbsp sweet corn, 3 beans, 5 gobi, ½ potato, and 1 tsp salt.
squeeze well making sure the water is released from veggies.
add ¾ tsp ginger paste, 1 chili, few curry leaves, and 2 tbsp coriander.
also add ¼ tsp ajwain, ¼ tsp turmeric, ½ tsp chili powder, ½ tsp garam masala, and ½ tsp amchur.
mix well ensuring all spices are well combined.
furthermore, add 1 cup besan and 2 tbsp rice flour.
squeeze and mix well forming a moist mixture. do not add any extra water as water from veggies are enough.
grease hand with oil and drop small ball sized mixture into the recent oil.
stir occasionally frying on medium flame.
fry until the pakoda turns golden brown and crisp.
drain off over kitchen paper to get rid of excess oil.
finally, enjoy mixed veg pakora with hot chai.
Tips to make best pakoras
1. Always use quick-cook veggies to form pakoras. Avoid veggies like potato or sweet potato because the cooking time is different from the opposite veggies. They often don’t cook well.
2. The key to creating the best crisp pakoras isn’t to feature an excessive amount of water while making the dough. Veggies tend to release moisture when setting aside. So add accordingly.
3.Fry the vegetable pakoras in medium heat until crisp. The flames are very low by making pakoras that take up a lot of oil. Very high light will block the pakoras without cooking the dough properly from the inside.
4. Always taste gram flour before use because it produces a very short duration. It usually turns out to be bitter for a few months to process it.
5. You can also add in a lot of leafy greens that are finely chopped.
6. Usually, carom seeds or ajwain are wont to flavor the pakoras. However, if you do not have them just skip and add some GARAM MASALA POWDER
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 only 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 the oil. Very high heat browns the veg pakora from outside in no time and therefore the inside remains uncooked. If you let the temperature too low then they’re going to turn greasy.
4. Drop a 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’ll reduce the temperature of oil very quickly and end in uneven deep frying.
The combination of vegetables is basically wonderful, as all of them have an honest flavor and juicy crunch in them.
