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We hope you got insight from reading it, now let’s go back to veg pakora recipe. To make veg pakora you only need 15 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Veg pakora:
- Prepare potato peeled and cut into very small pieces
- Use cauliflower cut into very small pieces
- Prepare packed spinach roughly chopped
- Use cabbage thinly sliced
- Get green chilies finely chopped adjust to taste
- Use besan (gram flour)
- Provide oil
- Get coriander coarsely ground (Dhania)
- Prepare fennel seeds coarsely ground (saunf)
- Prepare asafetida
- Get red chilli powder
- Take mango powder (amchoor)
- Get garam masala
- Provide salt
- You need Oil to fry
Steps to make Veg pakora:
- Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
- Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed water to make texture of soft dough.
- Heat at least one inch of oil in a frying pan over medium high heat. To taste, put one drop of batter in the oil. The batter should come up and not change colour instantly.
- Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras
- Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
- This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Vegetables for Pakora: Eggplant sliced into thin rounds; par-cooked potatoes, sliced into thin rounds; cauliflower or broccoli broken into florets and blanched; peppers sliced into rings; okra sliced into. Transfer gram flour to a bowl. Now add salt, red pepper powder, coriander powder, white cumin and baking powder (sodium bicarbonate) and mix well. A pakora recipe for perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve these deep-fried delights with chutney.
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