Vegetable Pakoras | VEGAN & GLUTEN FREE Fritters| Ready in 30 minutes #pakorarecipe #onionbhaji

chickpea flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat while adding sweetness, and jalapeños are often cheaper.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor, while dried herbs are more economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients, and yams can be less expensive.

Remove the stalks from the coriander, wash it, and chop it finely.

Slice half of a large onion finely.

Peel 2 small potatoes and grate them.

Measure out all your spices and have them ready on a plate.

In a large bowl, add chickpea flour (basin), cornstarch, and spices, and mix well.

Add chopped coriander, sliced onions, and grated potatoes to the dry ingredients and mix thoroughly.

Add 1/2 cup of water gradually to the mixture, mixing well until it reaches a paste-like consistency.

Heat vegetable oil in a wok on medium to high heat for a few minutes.

Check if the oil is hot enough by holding your hand a few inches above it to feel the rising heat.

Using a tablespoon, drop spoonfuls of the batter mixture into the hot oil to deep fry.

Turn the pakoras over in the oil a few times to ensure even cooking.

Fry the pakoras for about 4-5 minutes until they are a nice golden brown color.

Remove the pakoras from the oil using a slotted spoon and place them on a plate to cool.

Repeat the frying process with the remaining batter.

This recipe produces about 16 pakoras, approximately 3 inches in size.

Use the batter immediately after making it; do not store it in the fridge as it will become runny.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens