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Crispy Vegetable Pakora Recipe | Pakoda Recipe – The Perfect Tea Time Snack

Vegetable Pakora RecipePakodas / Pakoras are the pieces of happiness that bring back memories of my childhood evening snack especially during rainy evening or cold wintery days. It will be even better when you have it with your favourite chutney and a hot chai.

Before we go into the details, don’t forget to take a look at the other recipes posted in the Recipes section. Also, follow us with your email address to receive notifications of new posts via email. Let’s dig into the making.

COURSECUISINERECIPE SERVESPREP. TIMETOTAL TIME
SnackIndian4 People10 Mins25 Mins

Ingredients TO MAKE VEGETABLE PAKORA RECIPE

  • 300 ml. of Oil
  • Water (use as required)
  • 100 grams of Rice flour
  • 200 grams of Chickpea flour / Gram flour
  • Red chilli powder – 1 tbsp.
  • Asafoetida / Perungayam Powder – 1 tsp.
  • Salt – use as required
  • 1 tsp. of Tumeric powder
  • 2 tbsp. of Cornflour
  • 1 tsp. of Baking soda (optional)
  • 1 tbsp. of Fennel seeds
  • 2 cups of onion (thinly sliced)
  • 1 carrot (thinly sliced)
  • 1 cup of cabbage (shredded)
  • 2 tbsp. of coriander leaves (finely chopped)
  • 5 leaves of curry leaves (finely chopped)

Preparation

Making pakoda batter:

  • Mix all the ingredients listed above in a large mixing bowl except the oil. You can also add your favourite vegetables along with this.
  • Add the required amount of water to make a medium-thick batter. Make sure it doesn’t become too runny.
  • Give it a nice mix and add some more salt and chilli powder if required.

Making the pakoda recipe:

  • Heat oil in a pan.
  • Check whether the oil is hot by dropping a pinch of the mixture in it. If it comes upward, then the oil is ready for deep frying.
  • Add the mixture in small portions.
  • Depending on the size of the pan you can add more mixture. Do not overcrowd the pan.
  • Fry the pakoda on medium flame until it turns crispy and golden brown in colour.
  • Take them out and drain excess oil.

Finally, serve the crispy veg pakoda either with tomato chutney/mint chutney or with tomato sauce and a hot chai.

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Note:

  • Make sure the batter isn’t too runny.
  • You can add more cornflour to make it more crispy.
  • For the unknown, Asafoetida / Perungayam Powder is good for health – It is an age-old medicine for stomach problems including gas, bloating.
  • If you are using green chillies, then you can reduce the quantity of red chilli powder.

Do try cooking this snack at your home and let me know your comments below.

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Ajay Paul
Ajay Paul
Just A Library’s smartass Professor Utonium. A crazy shopaholic who owns an endless collection of shoes and shirts. A true foodie addicted to biryani, sweets, and momos. That mature yet occasionally childish guy of our pack.

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