How to make Vegan Pakoda- Sk Khazana -

These are very healthy pakodas – they are not deep-fried but steamed and then baked

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Onion (प्याज़ ), Cabbage (बंदगोभी)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Vegan Pakoda- Sk Khazana checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Crunchy Mustard Chicken Dhaniya Paneer Kabab Mini Tostadas Cheese Stuffed Olives

Vegan Pakoda- Sk Khazana

Vegan Pakoda- Sk Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegan Pakoda- Sk Khazana Recipe

  • Onion peeled 2 medium

  • Cabbage 150 grams

  • Potato unpeeled 1 medium

  • Tomato 1 medium

  • Green chillies 2

  • Rock salt (sendha namak) to taste

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Fresh coriander leaves chopped 3 tablespoons

  • Peanuts powder 2 1/2 tablespoons

  • Gram flour (besan) 1/2 cup

  • Green chutney to serve

Method

Step 1

Finely chop onions. Finely chop cabbage and transfer both the vegetables into a large bowl.

Step 2

Finely chop potato, tomato and green chillies and transfer them into the same bowl.

Step 3

Add rock salt, turmeric powder, coriander powder, coriander leaves, peanut powder and gram flour and mix well.

Step 4

Heat sufficient water in the base half of a steamer, line the perforated container to be kept over it with a banana leaf. Take small portions of the mixture, shape into logs and place them on the banana leaf. Cover and steam for 10-15 minutes.

Step 5

Insert the tip of the knife in the pakodas and if it comes out clean then take them off the heat. Allow them to cool down to room temperature.

Step 6

Preheat the oven to 200˚C. Line a baking tray with parchment sheet.

Step 7

Break the pakodas into small portions and place them on the baking tray. Keep the tray in the preheated oven and bake for 25-30 minutes or till they turn brown and crisp.

Step 8

Transfer them onto a serving tray and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.