VEGETABLE PAKORAS
I like to think of pakoras as the Indian tempura. They're a staple of Indian life, and are the perfect accompaniment to a hot cup of chai or a chilled mug of beer. The superhero ingredient here is Indian chickpea flour. No egg is required to make this batter, so it's perfect for the vegans among you!
Provided by Aarti Sequeira
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.)
- Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet.
- Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes.
- Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot!
MIXED VEGETABLE PAKORAS
Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
- For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
- For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
- Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
- Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.
UNCLE BILL'S VEGETABLE PAKORAS
After spending some considerable time in the Fijian Islands, I fell in love with the Indian style of cooking. Finally started to develop my own Indian recipes and very successful as my East Indian friends always give me compliments on my recipes.
Provided by William Uncle Bill
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- BATTER.
- Sift flour into a mixing bowl.
- Add turmeric, cumin, chili powder and salt; mix well.
- Gradually ad warm water and mix to a semi-thick batter; set aside.
- VEGETABLES.
- In a medium size cooking pot, add potatoes, cover with water and bring to boil.
- Cover and cook until potatoes are tender, about 12 to 15 minutes.
- When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
- Chop cauliflower florets into small pieces; set aside.
- In a large frying pan, melt butter on medium heat.
- Add onions, garlic and ginger and sauté until onions are translucent, about 5 minutes.
- Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and sauté for another 3 minutes.
- Add this mixture to the slightly cooled potatoes and mix well to incorporate.
- Using a teaspoon, spoon mixture by spoonfuls.
- Rub your hands with some olive oil and form the spooned mixture into balls.
- Flatten to about 1/4 inch thickness.
- Dip into batter so that they are covered with batter, let excess drain off.
- In a frying pan, heat canola oil to 375°F.
- Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
- Add more oil if required.
- Remove to a plate lined with paper towels to absorb any excess oil.
- Serve with your favorite yogurt dip or ketchup.
- YOGURT DIP.
- In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.
Nutrition Facts : Calories 434.6, Fat 41, SaturatedFat 5.5, Cholesterol 12.8, Sodium 243.9, Carbohydrate 16, Fiber 2.2, Sugar 3, Protein 2.7
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
PAKORAS
Make and share this Pakoras recipe from Food.com.
Provided by Carol Bullock
Categories Asian
Time 17m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour and baking soda.
- Add cold water slowly.
- Stir until moistened.
- Add rest of ingredients but don't over-mix.
- Drop by tablespoonfuls into hot oil.
- Fry until both sides are golden brown.
- Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.
Nutrition Facts : Calories 33.4, Fat 0.5, SaturatedFat 0.1, Sodium 269.2, Carbohydrate 5.7, Fiber 1, Sugar 1.1, Protein 1.6
UNCLE BILL'S VEGETARIAN STUFFED PEPPERS
I have been making this recipe for many years and had it published in my cookbook. Using the 3 colors of Sweet Peppers makes the presentation look great and it is very tasty. Choose nicely shaped large peppers.
Provided by William Uncle Bill
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Rinse rice in cold water at least 5 times to remove chaffe.
- In a saucepan or rice cooker, add rice, broth and saffron strands and bring to boil. Reduce to simmer, cover and cook rice for 20 minutes or until all liquid is absorbed.
- In the meantime, in a large frying pan, heat olive oil on medium-high heat; add onions and saute for 4 minutes, stirring frequently.
- Add garlic, celery, carrots and saute for another 4 minutes, stirring occasionally.
- In a mixing bowl, mix together cooked rice and onion mixture.
- Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.
- Add basil, pepper flakes, oregano, 1/2 teaspoon of salt, pepper and parsley and mix to incorporate.
- Cut the tops off on each pepper, remove seeds and membranes.
- Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.
- Place the peppers upright with the cut opening facing upwards.
- Fill each pepper with the mixture to within 1/2 inch of the top.
- In a small bowl, combine diced tomatoes and remaining 1/4 teaspoon of salt and mix well.
- Spoon tomatoes equally into each pepper.
- Add 1 tablespoon of reserved kidney bean liquid over the tomatoes in each pepper.
- Cover dish tightly with aluminum foil and bake in preheated 350 F oven for 35 to 45 minutes or until peppers are tender.
- Serve hot.
- NOTE: You may also use long grain white rice instead of brown rice.
- For a nice presentation, select 2 sweet red peppers, 2 green peppers and 2 orange peppers.
Nutrition Facts : Calories 321.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 1, Sodium 813.7, Carbohydrate 53.8, Fiber 9.4, Sugar 12.4, Protein 8.8
More about "uncle bills vegetable pakoras recipes"
CRISPY MIXED VEGETABLE PAKORA (INDIAN FRITTERS) - I KNEAD …
From ikneadtoeat.com
5/5 (9)Calories 53 per servingCategory Appetizer, Snacks/Appetizers
PAKORA (INDIAN VEGETABLE FRITTERS) | RECIPETIN EATS
From recipetineats.com
5/5 (22)Category Appetiser, Light Meal, StarterCuisine IndianCalories 64 per serving
- Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
- Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
VEGETABLE PAKORA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (166)Total Time 25 minsCategory SnackCalories 293 per serving
VEGETABLE PEEL PAKORAS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY VEGETABLE PAKORA RECIPE: HOW TO MAKE BAKED …
From masterclass.com
VEGETABLE PAKORA | CRISPY MIX VEG PAKORA » DASSANA'S …
From vegrecipesofindia.com
CRISPY VEGETABLE PAKORAS - MANJULA'S KITCHEN - INDIAN …
From manjulaskitchen.com
VEGETABLE PAKORAS (GLUTEN-FREE AND VEGAN!) | MINIMALIST …
From minimalistbaker.com
BAKED VEGETABLE PAKORAS {VEGAN RICHA’S EVERY DAY …
From veganyackattack.com
VEGETABLE PAKORAS...THE PERFECT BATTER RECIPE | MARION’S KITCHEN
From youtube.com
UNCLE BILL'S PANCAKE AND DINNER HOUSE CARAMEL PRALINE PANCAKES
From cdkitchen.com
VEGETABLE PAKORA RECIPE - CRISPY, TASTY & EASY! - FATIMA COOKS
From fatimacooks.net
UNCLE BILL'S PANCAKE HOUSE MENU AND PRICES - MENU WITH PRICE
From menuwithprice.com
VEGETABLE PAKORAS » I LOVE VEGAN
From ilovevegan.com
You'll also love