Vegetable Pakora Recipe
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Crisp golden potato and onion bites cooked with a selection of spices in a gram flour batter which are deep fried.
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This is the basic pakora recipe which is a great place to start - remember to season to your taste with as much or as little spice as you like.
Ingredients
100g gram flour, sieved
1 medium onion
3 medium potatoes
1 tsp of salt
2 tsp of garam masala
1 tsp of turmeric
2 chillies, finely chopped
1 tbsp ginger, grated (optional)
Handful of coriander, chopped
2 tsp of dried fenugreek leaves
1 tsp of cumin seeds
½ tsp of red chilli powder
Water
Oil for deep frying
Method
Heat up the oil in a karahi or wok to a medium heat.
Slice the onion lengthways very thinly and place in a bowl.
Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower - chop into very small pieces.
Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl and then sieve in the gram flour - mix together using your hand.
Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
Once golden brown and crisp remove from the oil and set on some kitchen paper.
Crispy Pakora Recipe | Potato, Onion and Spinach Bhaji | Authentic Punjabi Style
In this video I show you how to make the perfect Pakora. There is no need for baking powder, or baking soda as you will find in many recipes these days. The recipe is very versatile and can be adapted to suit any vegetable or even chicken and meat. Keep it plain with just onions to make onion bhajis, or make it the traditional Punjabi way with potatoes and spinach. Either way still tastes delicious!
Ingredients: Makes approx. 25-30 Pakoras depending on size
4 Medium Potatoes – finely diced
4 Large Onions – Finely sliced
1 Bowl of Fresh Spinach – finely chopped
¼ Tsp Carom Seeds
Salt to Taste (Recipe used 1 Tbsp)
2 Tbsp Basaar Mix
1 Tsp Chilli Flakes
1 Tsp Tandoori Masala
1 Tsp Garam Masala
1 Tsp Chaat Masala
1 Tsp Coriander Powder
2 Green Chillies
2 Tbsp Full Fat Yogurt
160g Gram Flour
1 Tbsp Water
Oil For Frying
Method:
1. In a bowl add the potatoes, onions and spinach. Mix until they are all combined.
2. Add in the carom seeds, salt, basaar mix, chilli flakes, tandoori masala, garam masala, chaat masala, coriander powder, green chillies and yogurt. Mix well until all the spices are evenly coated on the vegetables.
3. Add in the gram flour, and mix until you have a dry thick batter. At this point add in the water and leave to rest for 10 mins. (See tips section for more information)
4. Heat oil on a medium flame, before adding in the Pakoras turn the heat down to its lowest.
5. Using a tablespoon carefully spoon in each Pakora making sure that they are around the same size.
6. Fry on a low heat for approximately 10 -15 mins, making sure you turn occasionally to evenly brown the Pakoras.
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Tip: It’s important to have a thick batter if you feel your batter is too wet, you can add more gram flour in. On the other hand if your batter is not coming together easily and is very dry, you can add 1 more tsp of water.
It’s important to let the batter to rest as this will naturally allow the batter to come together.
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A young British Pakistani Cook, with a passion to cook and inspire others.
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Vegetable Pakora | The Best Spinach & Potato Pakora Recipe
I love Pakoras especially when they are crispy and crunchy, and when I take my first bite and they are super soft and fluffy on the inside. Pakoras are not only eaten on special occasions, but can be enjoyed any time of the day and my perfectly spiced Spinach & Potato Pakoras are a wonderful accompaniment to a hot cup of chai, or as a starter for a nice meal for guests.
Make these to enjoy with family and friends, during a meal, as a snack, or as a festive feast served up during the month of Ramadan, these will go down a treat.
See below how I make mine
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Prep time -10 mins
Cooking - 20-30mins
Makes approx. 40-48 depending on size
Ingredients:
2 mugs of Gram flour (500g)
150g baby spinach roughly chopped
2 medium potatoes, peeled and sliced like chips
1 medium white onion finely sliced
2 tablespoons yoghurt
water in a jug
1 teaspoon of:
salt
chilli powder
coriander powder
garam masala
dried chilli flakes and fenugreek leaves
1/2 teaspoon turmeric powder
1 heaped tablespoon of:
cumin seeds and coriander seeds coarsely crushed
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Enjoy ???? & Happy Eating!
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my little kitchen,pakistani cooking channel in english,indian cooking channel in english,pakora,pakora receipe,vegetable pakora,pakora recipe,aloo pakora recipe,ramadan recipes,iftar recipes,ramzan recipes,pakoray recipe,pakora recipe in english,onion and potato baji,onion bhaji recipe,onion potato baji recipe,pakistani recipes,vegetarian recipes,gluten free,veg pakora recipe,spicy fritter,fried fritter,pikora,bhajiya,spinach pakora,potato pakora
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