Mixed Vegetable Pakoda/Pakora

Prep Time: 15 mins | Cook Time: 15 mins | Serves: 2

Mixed Vegetable Pakoda/Pakora is one of the most favorite tea time snacks. Most of the kids doesn’t eat many veggies these days. You can mix up any veggies your kids avoid to eat and deep fry it, they don’t know what veggies you have added to it unless and until you reveal it or they see you while shredding the veggies 😉 A cup of piping hot tea and a plate full of pakoras can be one of the best combo anyone can ever ask during monsoon season or on a winter evening. Okay, without any further delay let’s dig into the process of making pakodas.

Ingredients

Shredded Veggies – 1 cup
Onion – 1 thinly sliced
Finely Chopped Green Chilli – 1
Finely Chopped Ginger – 1 tbsp
Chopped Cilantro – 1 tbsp
Chopped Curry leaves – 1 tbsp
Red Chilli powder – 1 tsp
Asafoetida/Hing – 1 tsp
Besan flour – 1/2 cup + 3 tbsp
Rice flour – 3 tbsp
Salt – as needed
Water – as needed
Oil – for frying

Method

1. Thinly slice onions and add to a bowl. Add the needed salt and mix well. Let is sit for sometime.
2. After 5 mins, mix the onion again well and add the shredded veggies, green chilli, ginger, curry leaves, cilantro, red chilli powder, hing. Mix everything together.
3. Now add besan flour and rice flour to it. Start mixing the vegetables and flour together with little water at a time. The flour must coat the vegetables nicely. The mixture must be semi dry.
4. Heat oil in a pan and once hot drop the mixture little by little in a sprinkled manner or use a spoon to scoop the mixture and drop it in hot oil.
5. Once the pakoras are golden brown remove from oil and strain it on a paper towel to remove excess oil.
6. Serve it warm with piping hot tea/coffee. The pakoras where crunchy outside and soft inside.

You can also serve these pakoras with Coconut chutney/mint chuntney/cilantro chutney or even with tomato ketchup.

Notes

1. Add water little at a time. If you add excess water your pakoras may not turn crunchy.
2. A small tip that I learned from my mom is that adding 2 – 3 tbsp of hot oil to the mixture before frying makes crispy pakoras.
3. I used the following veggies: shredded cabbage, shredded carrots, chopped spring onion greens and whites and onions.