Mixed vegetable pakora

Based on 5 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
½ eggplant
zucchini
carrot
green bell pepper
onion
4 tbsp mint
120 g chickpea flour
½ tsp ground coriander
1 tsp turmeric (ground)
½ tsp garam masala
½ tsp chili powder
30 g rice flour
1 tsp water
100 g cilantro
80 g natural yogurt
½ tsp ground cumin
green chili
lime
3 slices ginger
½ tsp sugar
salt
oil (for deep frying)
Metric
Imperial

Utensils

  • mandoline
  • bowl (large)
  • sieve
  • frying pan (deep)
  • slotted spoon
  • plate
  • paper towels
  • food processor

Nutrition per serving

Cal
724
Protein
12 g
Fat
56 g
Carb
49 g
  • Step 1/4

    Wash the vegetables and julienne them all (we recommend a mandolin). Add to a large bowl. Pluck mint leaves and chop, then add to the vegetables. Sieve chickpea flour into a bowl and add the ground coriander, ground turmeric, garam masala, and chili powder. Season with salt.
    • ½ eggplant
    • zucchini
    • carrot
    • green bell pepper
    • onion
    • 4 tbsp mint
    • 120 g chickpea flour
    • ½ tsp ground coriander
    • 1 tsp turmeric (ground)
    • ½ tsp garam masala
    • ½ tsp chili powder
    • salt
    • mandoline
    • bowl (large)
    • sieve

    Wash the vegetables and julienne them all (we recommend a mandolin). Add to a large bowl. Pluck mint leaves and chop, then add to the vegetables. Sieve chickpea flour into a bowl and add the ground coriander, ground turmeric, garam masala, and chili powder. Season with salt.

  • Step 2/4

    Use your hands to mix the vegetable mixture together and squeeze out some moisture. Let sit for 5 minutes, to extract the moisture out. Add rice flour, and if needed, a little water to form a batter that sticks together, but isn’t runny.
    • 30 g rice flour
    • 1 tsp water

    Use your hands to mix the vegetable mixture together and squeeze out some moisture. Let sit for 5 minutes, to extract the moisture out. Add rice flour, and if needed, a little water to form a batter that sticks together, but isn’t runny.

  • Step 3/4

    Heat oil in a deep frying pan or wok until very hot. Use a spoon to scoop the pakora mixture and gently lower into the oil. Stir occasionally and fry until golden brown, flipping once while frying. Use a slotted spoon to transfer to a plate lined with paper towel. Cook in batches until mixture is used up.
    • oil (for deep frying)
    • frying pan (deep)
    • slotted spoon
    • plate
    • paper towels

    Heat oil in a deep frying pan or wok until very hot. Use a spoon to scoop the pakora mixture and gently lower into the oil. Stir occasionally and fry until golden brown, flipping once while frying. Use a slotted spoon to transfer to a plate lined with paper towel. Cook in batches until mixture is used up.

  • Step 4/4

    To make the chutney, first juice lime, then add to a food processor with the cilantro (discard any more fibrous stems, keep the soft stems), yogurt,  green chili, sugar, and cumin. Season with salt and blend until fine. Serve freshly fried pakora with chutney!
    • lime
    • 80 g natural yogurt
    • green chili
    • ½ tsp sugar
    • ½ tsp ground cumin
    • salt
    • food processor

    To make the chutney, first juice lime, then add to a food processor with the cilantro (discard any more fibrous stems, keep the soft stems), yogurt, green chili, sugar, and cumin. Season with salt and blend until fine. Serve freshly fried pakora with chutney!