Vegetable Pakora
Crisp South Indian vegetable fritters of carrot, cabbage, onion and beans, bound with gram and rice flour and fried in small flat portions.
Ingredients
Serves 4
Vegetables
Batter
Method
- Wash the vegetables and cut the , , and into thin strips about 5cm long. Shred the and chop the .
- Put the vegetables in a bowl with the , , , and . Mix well and squeeze gently to release some moisture. Leave for 10 minutes.
- Add the , and and mix to a slightly sticky dough. If it’s too dry, sprinkle over a few tablespoons of water. It should be a sticky dough, not a batter.
- Taste, and add more salt, garam masala or chilli if needed.
- Heat the in a deep pan over a medium heat. Test it with a small piece of dough: it should sizzle and rise but not brown straight away.
- Take small portions of dough, flatten them with your fingers to about 4cm across and slide them gently into the hot oil. Don’t shape them into balls or drop them in as lumps.
- Leave them for a minute or two until they firm up, then stir and fry until golden and crisp.
- Lift out onto a cooling rack or colander. Make sure the oil is hot again (but not smoking) before frying the next batch.
- Serve hot with coriander or mint chutney and a cup of masala tea.
Tips
- To keep them crisp for longer, put them on a wire rack in a low oven. They also reheat well in an air fryer.
