Yummy, crunchy are the words that come in my mind when I think of vegetable pakoras. They are best for evening snack, starters for lunch or dinner or just for crunching in between meals. :)
Here are some of the most commonly used veggies for the pakoras - Onion, Capsicum, Brinjal, Cauliflower, Raw Banana. The veggies are cut as thin slices and dipped in a besan based batter and deep fried.
I usually steam the veggie slices except onion for about 2-3 minutes. This way the veggie is already nearly cooked and once they are deep fried with the batter they are completely done. Else you might have to deep fry it for longer on low flame so that you don't burn them but cook the veggies inside. So I find the steaming very helpful.
Ingredients
- Mixed vegetable slices
- Besan Flour/ Kadala Maavu / Senaga Pindi - 1/2 cup
- Rice Flour - 1/4 cup
- Ajwain / Omam / Vaamu / Carrom Seeds - 1 - 1 1/2 tsp
- Cooking Soda - 1/2 tsp
- Red Chilli Powder - 1 tsp
- Salt - to taste
- Oil - for deep fry
Procedure
- Steam the veggie slices in a microwave for about 3 minutes. (my oven has an output of 750W, adjust as per your oven's output). Else steam it on stove top.
- In a bowl, mix rest of the ingredients to a little thick batter. Shouldn't be running nor too thick. Just enough to slide into the kadai.
- Meanwhile, heat the kadai with enough oil for deep frying.
- Dip the veggie slices in the batter and drop into the oil. Deep fry over low-medium flame.
- Once done, remove on to a paper towel. Serve hot. Goes best with pudina-curd chutney they usually serve in hotels or tomato ketchup.
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