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Vegetable Pakoras

Vegetable pakoras are crispy, golden fritters made by coating grated vegetables in a spiced chickpea flour batter and deep-frying until crunchy. Their final texture is light and crackling on the outside, tender inside, with vibrant vegetable bits peeking through. This recipe emphasizes technique, especially temperature control, to achieve perfect crispness every time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup chickpea flour also known as gram flour, helps crisp and bind
  • 1 cup grated zucchini squeeze out excess moisture
  • 1 cup grated carrots drain excess water
  • 1 teaspoon cumin seeds adds warm, earthy flavor
  • ½ teaspoon turmeric powder for color and subtle flavor
  • ½ teaspoon salt adjust to taste
  • ¼ cup water start with less and add as needed
  • 2 cups neutral oil sunflower or canola, for frying
  • optional chopped cilantro or mint for added freshness

Equipment

  • Mixing bowl
  • Whisk
  • Deep-fry thermometer
  • Slotted Spoon
  • Paper towels
  • Heavy-bottomed pan or wok

Method
 

  1. Gather all ingredients: grate the zucchini and carrots, squeezing out any excess moisture with a paper towel.
  2. In a mixing bowl, combine chickpea flour, cumin seeds, turmeric, and salt. Whisk to evenly distribute the spices.
  3. Add the grated vegetables to the dry mixture, tossing to coat evenly. This helps prevent sogginess during frying.
  4. Gradually pour in water, stirring gently to form a thick batter that coats the vegetables well—similar to pancake batter consistency.
  5. Heat about two inches of oil in a heavy-bottomed pan or wok over medium-high heat, checking the temperature with a deep-fry thermometer; aim for 180°C (356°F).
  6. Once the oil reaches temperature, gently drop spoonfuls of batter into the hot oil, pressing lightly to flatten slightly. You should hear a lively sizzle and see bubbles forming immediately.
  7. Fry the pakoras in small batches, turning occasionally with a slotted spoon, until they are deep golden brown and crispy—about 3 to 4 minutes per batch.
  8. Use a slotted spoon to remove the fried pakoras, draining excess oil, and place them on paper towels to finish crisping up.
  9. Repeat frying with remaining batter, maintaining oil temperature, until all pakoras are cooked.
  10. Serve the crispy vegetable pakoras hot, garnished with chopped cilantro or mint if desired, alongside chutney or yogurt for dipping.