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Crispy, savory fritters made with mixed vegetables, chickpea flour, and aromatic spices. Deep-fried in groundnut oil for an authentic nutty flavor and an irresistibly crunchy texture, these pakoras are a classic Indian snack, perfect for a rainy day or as an appetizer.
Prepare Vegetables and Dry Mix
Form the Batter
Heat the Oil
Crispy, savory fritters made with mixed vegetables, chickpea flour, and aromatic spices. Deep-fried in groundnut oil for an authentic nutty flavor and an irresistibly crunchy texture, these pakoras are a classic Indian snack, perfect for a rainy day or as an appetizer.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 344.07 calories per serving with 10.28g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Pakoras
Drain and Serve
You can use other vegetables like cauliflower florets, thinly sliced eggplant, bell peppers, or grated cabbage.
Coat cubes of paneer (Indian cottage cheese) in the same batter for a protein-rich version.
For a different texture, you can add a tablespoon of cornstarch or semolina (rava) to the batter for extra crunch.
Substitute spinach with chopped fenugreek leaves (methi) or dill leaves for a different flavor profile.
The base of the batter is besan (chickpea flour), which is a good source of plant-based protein, essential for muscle repair and growth.
Loaded with vegetables like onions, potatoes, and spinach, these pakoras provide dietary fiber, which aids in digestion and promotes a feeling of fullness.
The variety of vegetables and spices contributes essential vitamins and minerals, such as Vitamin K from spinach, Vitamin C from onions, and iron from chickpea flour.
One serving of mixed vegetable pakoras (about 4-5 pieces) contains approximately 350-400 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.
While pakoras contain nutritious vegetables and protein from chickpea flour, they are deep-fried, which adds a significant amount of fat and calories. They are best enjoyed in moderation as an occasional treat rather than a daily snack.
Yes, for a healthier alternative, you can bake them at 400°F (200°C) for 20-25 minutes or air-fry at 375°F (190°C) for 15-18 minutes, flipping halfway through. The texture will be less crispy and more like a baked fritter, but still delicious.
Soggy pakoras are usually caused by two things: a batter that is too thin or oil that is not hot enough. Ensure your batter is thick enough to coat the vegetables and that the oil sizzles immediately when you drop the batter in.
Groundnut (peanut) oil is traditionally preferred for frying pakoras due to its high smoke point and neutral to nutty flavor that complements the spices. Other good options include canola, sunflower, or vegetable oil.
It is not recommended to make the batter far in advance, as the vegetables will release a lot of water over time, making the batter too thin. It's best to mix the batter just before you are ready to fry.
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