Things to know about Pakora Recipe
The Indian Traditional Vegetable Fritters or Pakora is an ideal example of street food in India. This exquisite blend of veggies and spices is very easy to create. The aroma of the condiments is too tempting to not take another bite of the snack.
Usually paired with tea, the demand for the snack steeps during the rainy season.
The word Pakora is derived from the Sanskrit word “Pakvavata”, a combination of “Pakva” which means cooking, and “Vata”, which means a small lump.
In the sixteenth century, Portuguese and Spanish ships would stop in India on their way to Japan. Here, they would try Indian cuisine and this is how the Europeans began to love Pakora and the dish became popular. Pakora is very easy to make and can be regularly made for snacks for children.
Crispy Indian Traditional Vegetable Fritters from Gujarat. Authentic Recipe of Pakora.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- ¾ cup Carrot Brunoise
- 1 cup Cabbage Finely chopped
- 150 grams (5.29 oz) Onion Thinly sliced
- 1 cup Spinach Finely chopped
- 6 pcs French Bean Brunoise
- 1 tsp Ginger Garlic Paste
- ¼ cup Capsicum Brunoise
- 130 grams (4.59 oz) Green Chili Chopped
- ½ tsp Salt
- ½ tsp Garam Masala Optional
- 2 tbsp Fresh Coriander Leaf
- ½ cup Gram Flour
- ¼ cup Rice Flour
- ½ tsp Carom Seed – Ajwain Optional
- 3 cups Oil
- In a bowl, add the vegetables, ginger garlic paste, chilies, salt, green chili, garam masala, and coriander.
- Mix everything well and squeeze the mixture to release moisture.
- Keep the mixture aside for around 10 minutes.
- Now add gram flour, and rice flour along with the carom seeds.
- Add a few tablespoons of water to make a dough.
- Knead the dough well until it is stiff.
- Take a deep pan and heat the oil on medium heat.
- At the right temperature, the dough must rise.
- Drop little portions of the dough onto the pan and keep stirring.
- When the pakoras turn a light golden color, remove them.
— Specific Atributes of This Recipe:
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