There’s the crispy crunch of onion pakoras, and there’s the soft savored bite of bread pakoras, both iconic street food snacks from . When you enjoy choose? Just take the onions and bread, add some veggies, batter them up and you have crispy-crunchy-savory masala pakoras!
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Vegan Masala Pakora (Indian Spiced Chickpea-Flour Fritters)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 8 1x
- Diet: Vegan
Description
Tons of healthy veggies are soaked in chickpea flour batter and fried to crunchy goodness
Ingredients
1 cup chickpea/gram flour (besan)
3 tbsp. rice flour
3 tsp. all purpose flour
1 cup onions, cut lengthwise into long strips
1 cup bread, torn into small pieces
1/2 cup carrots, cut into roundels
1/2 cup cabbage, cut into 1–2 cm. squares
1/2 cup cauliflower, cut into small pieces
1 tsp. ground coriander powder
1 tsp. caraway seeds (ajwain)
1/2 tsp. roasted and ground cumin powder
1/2 tsp. cayenne pepper
1/4 tsp. ground turmeric
Salt to taste (3/4 -1 tsp.)
1/4 cup finely chopped cilantro
Oil for deep frying the fritters
1/2 cup water (for batter) plus extra for steaming veggies
Instructions
- Boil water in a kettle. Transfer to a pan and steam 1/2 cup each of carrot, cabbage and cauliflower for 10 mins.
- Heat oil in a wok or fryer to 375 degrees Fahrenheit.
- Toss the onions in 1/2 tsp. salt and set aside.
- While the veggies are steaming and the oil is heating up, prepare the batter for the fritters. Mix 1 cup chickpea flour with 3 tbsp. rice flour and 3 tsp. all purpose flour.Â
- Add all the spices and mix: 1 tbsp. ground coriander, 1 tbsp. caraway seeds, 1/2 tsp. roasted and ground cumin, 1/2 tsp. cayenne pepper, 1/4-1/2 tsp. salt and 1/4 tsp. ground turmeric.
- Add 1/2 cup water and whisk the batter either by hand or an electric whisk. The batter should be smooth and runny, with no lumps.
- Add in the pieces of bread and let soak in the batter.
- Once the veggies are steamed, chop or mince them finely with a knife and toss in the batter.
- Throw in the onions and cilantro. The batter should no longer be runny but instead thick enough for you to hold balls of dough in your hand.
- Once the oil is hot enough, drop in one ball of dough. Fry for 3-4 mins. until crisp.  Taste, and adjust seasoning or heat if necessary.Â
- Once you have the right temperature and seasoning, drop in 4-5 fritters at a time, depending on how many your pot will accomodate and fry until you have crunchy and delicious mixed veggie pakoras.
Notes
-  When you drop in the first fritter, watch to see if it turns brown too quickly. If yes, turn the heat down a bit, just a couple of degrees. We still need the onions and chickpea flour to cook inside the batter.
- Always taste the first fritter and adjust seasoning. You don’t want to fry a whole batch of fritters and realize your palate could use a touch more or less salt. Too bland, add 1/4 tsp. salt. Too salty, add just a bit more chickpea flour. Â
- If despite my instructions, the batter has turned out a bit runny, just add a few more pieces of bread. Just make sure they are broken into small pieces. Bread fritters are delicious on their own but don’t have the same crispiness so while we want the bread to provide some body, it shouldn’t overwhelm the veggies and onions.
- Category: Snack
- Method: Deep Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 196
- Sugar: 3.8
- Sodium: 307
- Fat: 10.8
- Saturated Fat: 1.1
- Carbohydrates: 21.7
- Fiber: 5.3
- Protein: 5.6
- Cholesterol: 0
Keywords: Fritters, Veggie Fritters, Vegetable Fritters, Pakora, Pakoras, Pakoda, Pakodas, Bread Pakora, Onion Pakora, Vegetable Pakora, Mixed Vegetable Pakora, Mixed Veggie Pakora, Tempura, Vegan, Vegetarian, Fried Foods
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