Name: Vegetable Pakora
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Besan (Chickpea Flour) (also known as besan); 1 cup Rice Flour (for extra crispiness); 2 tsp Salt; 1 tsp Turmeric Powder; 2 tsp Red Chili Powder (adjust to taste); 2 tsp Garam Masala; 1 tsp Ajwain Seeds (Carom Seeds) (carom seeds); 3 cups Water (adjust for batter consistency); 5 large Potato (thinly sliced); 5 large Onions (thinly sliced); 4 cups Spinach (roughly chopped); 2 head Cauliflower (cut into small florets); 10 nos Green Chilies (finely chopped); 2 liters Oil (for deep frying)

How to Prepare

Prepare the batter by mixing chickpea flour, rice flour, salt, turmeric, red chili powder, garam masala, and ajwain in a large bowl.
Gradually add water to the dry mixture to form a thick, smooth batter. Let it rest for 10 minutes.
Heat oil in a deep frying pan over medium heat.
Dip the chopped vegetables (potatoes, onions, spinach, cauliflower, and green chilies) into the batter, ensuring they are well-coated.
Carefully drop the coated vegetables into the hot oil in small batches. Fry until golden brown and crispy, about 3-4 minutes per batch.
Remove the pakoras using a slotted spoon and place them on paper towels to drain excess oil.
Serve hot with mint chutney or tamarind chutney.

Scale quantity

How to Prepare