Vegetable Pakoda

Vegetable pakoda is a popular Indian street food and snack using vegetables, and gram flour (chickpea/besan flour), with warming spices and fresh herbs. This version of the pakoda is made with potato, capsicum, onion, carrot and cabbage. The batter-coated vegetables are then deep-fried until crispy and golden brown.

Vegetable Pakoda is a delicious Indian snack made by combining various finely chopped vegetables with a spiced flour mixture. To prepare, start by chopping onions, green chilies, ginger, and other vegetables. In a bowl, mix besan flour, rice flour, red chili powder, turmeric, asafoetida, fennel seeds, and salt, then incorporate the chopped vegetables and fresh herbs like mint, coriander, and curry leaves. After mixing, heat oil in a kadai and add a bit of hot oil to the flour mixture to enhance flavor. Knead the mixture into a firm dough, then pinch off small portions and deep fry them until golden brown. For an aromatic touch, fry some curry leaves in the oil and use them to garnish the pakodas before serving. Enjoy these crispy treats as a snack or appetizer!

• 

  Rajma Pakoda

  Difficulty: Medium

  A crunchy snack made with rajma beans, besan flour and other spices. It is served with evening tea or coffee.

  Cuisine: Indian, Tamil
• 

  Quick Onion Pakoda

  Cooks in 70 minutesDifficulty: Medium

  A great evening snack that is served with tea or coffee. This is a quick version of the recipe using Instant Bajji or Bonda Mix.

  Cuisine: Indian

Vegetable Pakoda

Recipe by S Kamala

Course: SnacksCuisine: Indian, TamilDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

This version of the pakoda is made with potato, capsicum, onion, carrot and cabbage. The batter-coated vegetables are then deep-fried until crispy and golden brown.

Ingredients

• Besan Flour – 2 cups

• Rice flour – 1 cup

• Mixed vegetables chopped finely – 2 cups
  (Carrot, Beans, Cabbage, Capsicum, Potato)

• Big Onion – 1 No

• Green chilli – 1 or 2

• Fresh Ginger – a small piece

• Garlic flakes – 4 to 5

• Pudina (Mint) leaves – few

• Coriander Leaves – few

• Curry Leaves – few

• Red Chilli Powder – 1/2 teaspoon

• Turmeric Powder – 1/4 teaspoon

• Asafoetida Powder – 1/4 teaspoon

• Sombu (Fennel seeds) – 1 teaspoon

• Salt – 2 teaspoons or as per taste

• Hot Oil – 2 tablespoons

• Oil for deep frying

Directions

• Chop the onion lengthwise.
• Chop the green chillies, ginger and all vegetables finely.
• Crush the garlic with skin.
• In a broad bowl or plate add besan flour, rice flour, red chili powder, turmeric powder, asafoetida powder, sombu (Fennel seeds) and salt. Mix it well.
• Add chopped pudina (Mint) leaves, coriander leaves, curry leaves along with chopped green chilly, ginger, garlic and all other chopped vegetables and onion. Mix it well.
• Heat enough oil in a thick bottom kadai.
• Take two tablespoons (or a small ladle) of oil from the heated oil and pour over the flour mixture.
• Knead the mixture well and sprinkle one or two handful of water and make a hard dough.
• Take a handful of the dough and put by pinching it little by little into hot oil and deep fry till golden brown.
• After frying all the pakoda, put few curry leaves in the hot oil and immediately remove it. Put the fried curry leaves on the top of pakoda for garnishing.

Recipe Video