How to Make Vegetable Pakora!
Wow this video took every ounce of mental fortitude to edit but hey it's here and I hope you enjoyed it. Pakora is a type of fried snack or bhaji and it truly reminds me of laying on the living room floor during my parents' friends' parties and stuffing my face.
Indian Spice Kit:
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Thanks for reading my whole life story. Here's the recipe:
Ingredients:
1/2 cup of besan flour (chickpea flour)
1/4 cup of Zucchini
1/4 cup of potato
1/4 cup of onion (I like red but use whatever your heart tells you)
1/2 inch of grated ginger
1/4 cup of fresh coriander or parsley leaves
1/4 teaspoon turmeric
salt
1/2 teaspoon garam masala
1/2 teaspoon chili powder or 1/4 teaspoon cayenne (or omit it if you're weak. jk jk you're entitled to your spice preference)
1 teaspoon cumin seeds (please use the seeds... please... but if you must substitute, 1/4 cumin powder is FINE)
1/4 teaspoon ajwain seeds (you can omit this if you don't have it)
water but I'm not telling you how much bc I want you to use your intuition boo. LYLAS
Recipe:
1. Cut the potato and zucchini into little matchsticks and the red onion into slices about 1 cm in width. You will only need about 1/4 cup of each sliced veggie.
2. Add your sliced vegetables to a colander and sprinkle 1/4 teaspoon of salt over it.
3. Massage the salt evenly into veggies and allow the water to draw out for 15 to 20 minutes.
After 15 to 20 min the veggies should be softer.
Use that time to make chai and or chutney to go with the pakora (recipe for chai linked below) or entertain your guests with your gifts of song and dance.
Chai Recipe:
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4. After the 15 to 20 mins of cooking or hospitality services; empty those soggy veggies onto a clean dish towel and squeeze out the extra liquid.
wow. have you been working out? you got so much liquid out of those veggies. you're so strong.
5. Add 1/2 cup of garbanzo bean flour to a bowl then add in your veggies from your dish cloth.
6. Add 1 teaspoon of cumin seeds, 1/8 to 1/4 teaspoon salt, 1/2 teaspoon of garam masala, 1/2 teaspoon of chili powder, 1/4 teaspoon of turmeric, and an optional 1/4 teaspoon of ajwain
and grate 1/2 inch of ginger to the bowl.
7. Prep a bowl of water and set aside as well as a handful of clean cilantro or parsley
8. Now add 1 tablespoon of water at a time then mix until it has reached an almost brownie batter like consistency.
9. Then you can add your cilantro/ parsley and mix until evenly incorporated
10. Pour about 1/4 inch of desired frying oil. I used avocado oil because it was in my pantry and I don't like leaving my house.
11. When the oil starts heating up, test a little tip of a veggie. if it gets these tiny bubbles, it’s ready
for you to add 1 to 2 inch scoops of the batter to the oil.
keep the scoops thin so the pakora can get crispy.
you’ll know each pakora is ready to flip over when it forms a fitter and the bottom is browned. It should be 2 to 3 minutes on each side
12. prep a paper towel on a plate to soak up the excess oil
13. when the pakora is browned on each side, transfer it to your paper towel and sprinkle some salt
then your pakoras are done! serve with your favorite chutney or with a cheeky cup of chai!
if you made this, please tag me. I'm so proud of you. Look at you making traditional Indian snacks like the amazing, smart, capable human being I KNOW you are!
Well done.
Please enjoy.
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