Pakoras are mouthwatering snacks and everyone loves it. Pakora recipe is very simple recipe. Mix of veggies coated with besan (gram flour) & spices batter and deep fried. Specially on a rainy day it goes very well with a cup of masala tea. There are varieties of pakora recipe like Poi Leaves Pakora, Spinach Pakora, bread pakora, onion pakora, paneer pakora, chili pakora and so on. The process of making all of them are similar however with little tweak depending on main ingredient. This recipe uses mix of vegetables like Lauki (bottle gourd), Baingan (brinjal), Zucchini, Potato, Bhindi (okra) for pakora. You can add any of your favorite vegetables. Pakora can be prepared on any occasion or just as a tea time snack. Adding rice flour makes pakora more crispy. The spicy pakora when served with tamarind & mint-coriander chutney tastes awesome.
- 1 small Green zucchini cut into round shape
- 1/2 small Bottle gourd cut into round shape
- 6-7 Okra( Bhindi) cut into half lenghtwise
- 1 medium Potato cut into round shape
- 1 medium Brinjal/Eggplant cut into round shape
- 2 cup Gram flour( besan)
- 1/2 cup Rice Flour
- 2 tbsp Rava or Sooji
- 1 tsp Hot red chili powder
- 1/2 tsp Turmeric powder
- 2 tsp Chaat masala powder
- 1 tsp Black salt
- 1 tbsp Garlic paste
- 1/2 tsp Baking powder
- 2 tsp Coriander & cumin powder each
- 2 cup Water
- Salt to taste
- Cut all veggies in shape as mentioned in ingredient section.
- In a mixing bowl, add besan, rice flour, rava, garlic paste, chili powder, turmeric powder, chaat masala powder, black salt, baking powder, coriander & cumin powder and salt to taste. Mix all ingredients very well.
- Add little by little water to make a lump free batter. The batter should be semi thick batter so that veggie gets coated nicely. Cover it and keep it aside for 5 minutes.
- Heat oil in a deep pan or kadhai at medium to high heat. Once oil is hot, reduce the heat to medium heat. Dip veggie in the batter and coat is nicely all around.
- Drop the coated veggie into hot oil. Fry them one side for some time then flip it to other side.
- Fry the pahora till gets golden color from both side. Once its done, remove it from hot oil.
- Place the fried pakora on tissue paper to absorb excess oil from pakora.
- Fry all pakora following the same process.
- Hot hot pakoras are ready to be served. Sprinkle some chaat masala on it.
- Serve it hot with masala tea or enjoy with your meal. It also goes very well with rice and dal combination.
