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My review
Vegetable Pakora
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SK
"A very yummy Indian snack or side dish. Also great to eat those veggies.
You can really try different veggies you like! Serve hot with tamarind/chili chutney/dip or even with some tomato ketchup. Yum!"
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Ingredients
40 m servings 599Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a wide skillet over medium heat.
- Combine gram flour, cumin, cayenne pepper, turmeric, and salt in a bowl. Add 2 tablespoons of the hot oil and mix well. Add water, a little at a time, until a very thick batter forms. Stir in cilantro and spinach.
- Dip potatoes and cauliflower in batter and add to the hot oil in batches without crowding. Turn and fry until golden brown, 3 to 5 minutes. Add onions to remaining batter all at once; scoop onion-batter into the oil and fry until golden, 3 to 5 minutes.
Footnotes
- Cook's Note:
- The batter should not be too thin, or else it will not coat the vegetables well. So, go easy with the water. If you feel the batter is too thick, you can always add more water. Remember the batter tends to get thin if you let it sit long!
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.