Mixed Vegetable Pakora is an Indian snack usually taken with tea in the evening mostly enjoyed at times of rain. The main ingredients used here are
Ingredients: (Serving 4)
Onion 1 Cup
Capsicum 1 Cup
Potatoes 1 Cup
Tomatoes 1 Cup
Cauliflower 1 Cup
Fresh Ginger 1 inch
Coriander (Dhania) Leaves ½ cup
Onion Seeds (Kalonji) 1 tsp
Cumin Seeds (Jeera) 1tsp
Corn Flour 1 Cup
Gram Flour (Besan) 1 Cup
Mango powder (Amchoor)
Salt 2 tsp (add to taste)
Oil to fry
Take a bowl and mix all the ingredients into it – onion, capsicum, potatoes, tomatoes, cauliflower ,fresh Ginger, coriander leaves, onion Seeds, chilies finely cut, cumin Seeds, corn Flour, gram Flour, mango powder and salt.
Carefully start adding little water into it to make a paste like consistency of the batter.
Heat the oil for frying (Check if the oil is ready for frying by putting a drop of batter into it; if there is a crackling sound and you can see bubbles in the oil after adding the batter drop then it can said to be ready)
Now start frying the batter by putting small portions of it into the hot oil with a spoon.
Turn them occasionally after frying on one side for about 2 min. keep on frying Pakora’s till 4 to 5 min; that is until Pakora’s turn up golden brown in color.
Strain them out on a tissue paper.
At last serve hot with any chutney or sauce along with tea.
Mix all the ingredients very well before adding the water in the batter to check the moisture as the vegetables themselves give out a little amount of water. This avoids adding excess water in the batter.
The oil in the frying pan should be as much that the Pakora’s get deep fried,
If the oil is not hot enough for frying then the Pakora batter will start sticking on the base of pan.
Fry the Pakora’s on a medium flame so that they turn up to be more crispy.
You can alternate the vegetables with any other vegetables as per choice or add some more to the mixture like Baby Corn, Mushroom, Peas, Eggplant and so on.
You can substitute Mango powder with Lemon juice.
You can less the quantity of Gram flour to Corn flour to make Pakora’s more crispier.