Meal Prep · Indian
Pakora (Vegetable Fritters)
Crispy, flavorful Indian vegetable fritters – a perfect snack or appetizer for any occasion!
Ingredients
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Step-by-step- In a large mixing bowl, combine gram flour, chopped mixed vegetables, cilantro, green chilies, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, carom seeds, and salt.
- Gradually add water, mixing well to form a thick, lump-free batter. The batter should be thick enough to coat the vegetables without being too runny.
- Heat oil in a deep frying pan or kadai over medium-high heat. To test if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise immediately.
- Carefully drop small spoonfuls of the vegetable mixture into the hot oil. Do not overcrowd the pan; fry in batches.
- Fry the pakoras for 3-5 minutes on each side, turning occasionally, until they are golden brown and crispy. Ensure the vegetables inside are cooked through.
- Using a slotted spoon, remove the pakoras from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with your favorite chutney (mint, tamarind) or ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 8-10 g |
| Carbohydrates | 25-30 g |
| Fat | 15-20 g |
| Fiber | 4-6 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover pakoras in an airtight container in the refrigerator. They may lose some crispness.
Freezer Up to 1 month
To freeze, allow cooked pakoras to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Reheat from frozen.
Reheat Oven/Air Fryer
For best results, reheat in a preheated oven at 350°F (175°C) or an air fryer at 325°F (160°C) for 8-10 minutes until crispy and heated through. Microwaving will make them soft.
Chef’s Corner
- For extra crispiness, add 1-2 tablespoons of rice flour or cornstarch to the batter.
- Don’t overmix the batter; a few lumps are fine. Overmixing can develop gluten, making pakoras tough.
- Ensure your oil is at the right temperature. If it’s too cool, pakoras will absorb too much oil; if too hot, they’ll burn outside before cooking inside.
- Experiment with different vegetables like grated carrots, zucchini, or finely chopped broccoli florets for variety.
