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!
VIJ'S BUTTERMILK PAKORAS
Great tasting pakoras and they look very rustic. I myself use less salt but I will post the recipe as I found it and add my personal changes in brackets. They can be reheated in a 325F oven for about 10-15 minutes if you want to make them in advance. In the fridge they can be kept for 3 days. They can also be frozen and reheated, defrost them first. I like to serve them with thick yogurt, mixed with chopped coriander leaves. Recipe from Vij's restaurant in Vancouver BC.
Provided by PetsRus
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
- Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
- In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
- Make sure everything is well combined and that there are no lumps of chickpea flour left.
- Now add the cauliflower, potatoes and the red onion.
- It should be all sticking together.
- To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
- If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
- Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
- Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 333.7, Fat 6, SaturatedFat 1.1, Cholesterol 4.1, Sodium 2499.6, Carbohydrate 53.1, Fiber 10.4, Sugar 13.7, Protein 19
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.
PAKORA
This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney
Provided by Good Food team
Categories Side dish, Snack, Starter
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
- Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
- Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
- Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
- Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
- Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.
Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
CHICKEN PAKORAS
Make a batch of these crispy golden pakoras as a snack, or part of an Indian meal. Serve hot with sweet chilli sauce or green chutney
Provided by Afia Begom - Afelia's Kitchen
Categories Snack
Time 50m
Yield Serves 6 (makes around 30 pakoras)
Number Of Ingredients 13
Steps:
- Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
- Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
- Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.
Nutrition Facts : Calories 426 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.5 milligram of sodium
More about "vijs buttermilk pakoras recipes"
RECIPES - VIJS
From vijsforyou.com
MIXED VEGETABLE PAKORAS (30 MINUTES!)
From minimalistbaker.com
VEGETABLE PAKORA | CRISPY MIX VEG PAKORA
From vegrecipesofindia.com
HOW TO MAKE VIKRAM VIJ’S BENGALI CHICKEN CURRY
From thestar.com
VEGETABLE PAKORA RECIPE
From indianhealthyrecipes.com
CRISPY MIXED VEGETABLE PAKORA (INDIAN FRITTERS)
From ikneadtoeat.com
BUTTERMILK CHICKEN PAKORAS RECIPE
From greatbritishchefs.com
Category StarterTotal Time 35 mins
PAKORA (INDIAN VEGETABLE FRITTERS)
From recipetineats.com
5/5 (22)Category Appetiser, Light Meal, StarterCuisine IndianCalories 64 per serving
KADHI RECIPE (KADHI PAKORA)
From indianhealthyrecipes.com
Ratings 20Calories 396 per servingCategory Side
VERJUS-BRINED PORK CHOPS WITH MARINATED LEEKS
From saveur.com
VEGETABLE PAKORAS
From ilovevegan.com
VEGETABLE PAKORAS...THE PERFECT BATTER RECIPE | MARION’S KITCHEN
From youtube.com
VIJS PAKORAS ( FRITTERS ) WITH VIKRAM VIJ - YOUTUBE
From youtube.com
EASY MEALS & BAKING RECIPES FOR THE WHOLE FAMILY - VJ COOKS
From vjcooks.com
VIRGINIA WILLIS’ BUTTERMILK BISCUITS
From southernkitchen.com
BUTTERMILK CHICKEN PAKORAS RECIPE
From lovefood.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #lunch #snacks #potatoes #vegetables #asian #vegetarian #deep-fry #dietary #spicy #cauliflower #onions #taste-mood #technique
You'll also love