TRADITIONAL MIXED VEGETABLE PAKORAS | The Only Way To Make These Crispy & Delicious Snacks

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber.

mixed vegetables

🥗Healthier: zucchini and bell peppers

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often more economical and convenient.

rice flour

🥗Healthier: quinoa flour

💰Cheaper: cornstarch

Cornstarch can create a light, crispy texture.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are more shelf-stable and less expensive.

Welcome to the cooking video, where the creator introduces the dish as onion and potato and spinach pakora.

The creator mentions that they are following their mum's recipe and have tried it three times successfully.

The creator lists the ingredients and emphasizes the importance of consistency and spices.

They mention using fresh coriander and dried coriander, along with roasted and ground cumin seeds for flavor.

The creator explains the importance of mixing dry ingredients first to prevent clumping.

They use their hands to mix the dry ingredients, stating that a spatula is not effective.

The creator adds about 150 ml of cold water to the dry ingredients, explaining they will not use it all at once.

They pour in about 50 ml of cold water and mix until it forms a thick paste, similar to fudge brownie batter.

Next, they add around 100 ml of carbonated water to create bubbles in the batter, mixing gently to maintain the bubbles.

The creator describes the desired consistency of the batter as being similar to pancake batter, runny but able to hold the vegetables.

They introduce vegetable oil into the mixture and add the sliced potatoes, spinach, coriander, and green chilies, mixing gently.

The creator advises to taste the chilies and adjust according to preference, especially for those cooking for an Asian family.

They explain that the batter should lightly coat the vegetables to ensure crispiness when frying.

The creator takes a spoonful of the mixture to demonstrate the amount to fry, emphasizing not to use too much batter.

They move to the frying pan, stating the oil temperature is around 170 degrees Celsius.

The creator carefully spoons the mixture into the hot oil, ensuring not to disturb it too much.

They monitor the pakoras, turning them when the edges start to brown, and emphasize minimal touching for better results.

The creator continues frying until the pakoras are golden brown and crunchy, showing the final result at the end of the video.

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