Crispy Vegetable Pakoras

Name: Crispy Vegetable Pakoras
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Pakistani
Ingredients: 1 cup gram flour besan; 2-3 tbsp Pakora Masala; 1/2 cup tomato julienned; 1/4 cup thinly sliced onion; 1 green chilli chopped finely; Salt to taste; 1 pinch baking soda; 1/4 cup water or as required; Cooking oil for deep frying

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Even though I am the only one in my family who don't like pakoras. Still, it is the must have item of our Ramadan Dastarkhawan. A secret tip to make them crispier is the addition of soda in them.
#cpl
#zafran

Saved

Ingredients

20 mints

2-3 servings

1 cupgram flour besan
2-3 tbspPakora Masala
Pakora Masala
1/2 cuptomato julienned
1/4 cupthinly sliced onion
1green chilli chopped finely
Salt to taste
1 pinchbaking soda
1/4 cupwater or as required
Cooking oil for deep frying

Saved

Steps

20 mints

1

In a bowl, mix together all the ingredients except water and oil.
2

Now gradually add the water, a little bit a time, until a thick batter has formed. The vegetables will release water so we don’t want to add too much water.
3

The batter must be thick so that it evenly coats all the vegetables. If the batter is too thin, it won’t stick to the vegetables.
Once the pakora batter is ready, set it aside.
4

In a medium sized wok, bring oil to a medium high heat.
5

Using a tablespoon, drop the batter into the oil. Fry only a few pakoras at a time.
6

Gently flip the pakoras while frying so that they cook evenly from all sides.
7

Using a slotted spoon, remove the pakoras from the wok and place on a paper towel lined plate.
8

Serve with green chutney or imli ki chutney.

Green Chutney