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Vegetable Pakoras
Recipes
Vegetable Pakoras
14 servings
25 minutes total

Ingredients

  • Vegetable oil, for frying
  • 1 cup water
  • 1 ¼ cups chickpea flour
  • ¼ cup white rice flour
  • ¼ teaspoon baking powder
  • 1 ½ teaspoons curry powder
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt, divided
  • 1 medium yellow onion
  • 1 medium sweet potato
  • ½ bunch fresh cilantro
  • 1 medium, fresh jalapeño pepper
  • 2 cups broccoli slaw

Steps

    1. Place oil in Dutch oven; heat to 375°F on medium-high. Combine water, chickpea flour, rice flour, baking powder, curry powder, cumin, and 1 ½ teaspoons salt in large bowl; stir until well blended. Let stand 5 minutes to hydrate flours.
    2. Meanwhile, halve onion and slice thinly (1 cup). Peel and grate potato (1 cup). Chop cilantro and jalapeño finely, removing membranes and seeds from jalapeño if desired.
    3. Add onions, potatoes, jalapeños, cilantro, and broccoli slaw to flour mixture; stir until well blended. Scoop ¼-cup portions into oil (in batches); cook 1–2 minutes until golden and cooked through. Drain on paper towel–lined plate. Repeat with remaining pakora mixture; sprinkle with remaining ½ teaspoon salt. Serve with Cilantro Chutney. (Makes about 14 pakoras.)

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄14 recipe serving: Calories 140, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 290mg, Total Carb 13g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%