Mixed Vegetable Pakoras

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This is a repost of a recipe I wrote in March 2010.   The recipe is very similar just used a different kind of bread and vegetables.  We  often have bread or bread rolls left over and make  these pakoras as a quick snack.   This week we had some baguettes left over and I used them to make pakoras by adding one potato, one sweet potato and one onion.

Ingredients:

  • 3 small baguettes
  • 1 cup chick pea flour
  • 1 small potato
  • 1 small sweet potato
  • 2 fresh green chilies
  • 1 onion
  • 1 tsp salt
  • 1 tsp whole coriander seeds
  • 1 tsp whole carom seeds (ajwain)
  • ¼ tsp soda bi carbonate
  • ¼ tsp turmeric
  • 1 litre sunflower oil for frying the pakoras

Method

1.  Halve  the bread rolls  and soak them in water.  Once soaked, remove as much water as you can from the bread and mash it up in a mixing bowl.

P11908002.  Grate the vegetables and chop the green chilies and add them to the mashed up bread.
P11908103.   Add one cup of the chickpea flour plus all the salt, turmeric, whole coriander and carom seeds and mix well.  If your batter is runny – you may need to add dry bread or chick pea flour to make it manageable.

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4.   Heat the oil.  Drop a tiny amount of batter to it.  If it floats up, the oil is ready.   Lower the oil temperatures and  add spoonfuls of the pakora batter into the hot oil.  The pokoras will start to float up as they cook.  Keep turning them until they are golden brown and crisp.  The pakoras should be crispy on the outside and soft and fluffy on the inside.

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5.  Serve them hot with any dip.  I served this with my pineapple dip.  
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How do you serve your pakoras?

  • Mayuri Patel

    wow what a brilliant idea to add bread to the pakora mixture. It probably makes the pakoras crunchy. I love to serve pakoras with mint, coriander peanut chutney.

    • You must share your chutney recipe with me.

  • Oh, my daughter would love these. Looks so tasty.

  • Jacqueline Gum

    These pakoras look delicious! The do look very crispy and I love that. I simply have to try making them

  • I would definitely love to give these a try. I don’t think I’ve ever met a deep-fried treat I didn’t like 😉

  • Tim

    There is something about these posts that make my mouth go crazy for the love of India food. Maybe it is the memories associated with the food and the travel; either way they look great and I can smell them in my mind.

    • Tim – you have a great way with words!!

  • Mahal Hudson

    I like your versatile use of different ingredients for your pakora. Yum!

  • They look great. Remind me a little of zeppoles which is an Italian fried dough treat that you often see at street fairs.

    • I must look up the recipe for Zeppoles. I think they are usually sweet whereas these are savoury.

  • These look so wonderful and I love deep fried food. These pakoras are such an interesting way to use up old bread.

    • Lenie – It’s a great way of presenting an interesting meal using up old bread.

  • Phoenicia

    The vegetable pakora’s look tasty. I could eat a few of them right now!

    The recipe looks easy to follow too.

  • I think pokaras are favorite of all south east Asians. Yesterday I was saying to my friend that its been 1 week that I did not eat pakoras.
    I always make Kurri Pakora and my 4 year daughter love it. I make like this and also without adding bread.
    No matter how you make it, their taste is amazing but oil makes me sad at times. Btw, at times I try to avoid to put bread as I feel it soak more oil.

    • Pakoras are everyone’s favourite but should be eaten in moderation.

  • Catarina Alexon

    Your Pakoras both look and sound divine. Makes me hungry so it’s good that I will be eating soon:-)

  • These look great. I can’t imagine what they taste like though. I would think the sweet potato keeps the center moist.

  • These look and sound delicious! I’ve never tried them, but I’m adding them to my list. I love just about anything fried, but this combination is especially mouth-watering!

  • Marquita Herald

    First I have to take a moment to complement you on your beautiful site Mina. I’m very visually oriented anyway and the colors and images you use here are a real feast for my eyes! This recipe looks delicious, though I fear it might be a challenge for me because i live in an area where there are limitations on the types of foods we have access to since almost everything comes by cargo ship. That said, I have a couple of ideas about how I might find an alternative for chick pea powder, 😉

  • Susan P. Cooper

    These pokoras look great. Remind me of all the yummy deep fried treats they serve at the fairs in the US. Except I’m sure a lot he better for you. 🙂

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