How to make Vegetable Pakoda

Sanjeev Kapoor

This recipe is contributed by Member Arpitha N.

Main Ingredients : Vegetables, Besan

Cuisine : Indian

Course : Snacks and Starters


For more recipes related to Vegetable Pakoda checkout Grilled Kalka Sandwich, Vegetable Tikki, Vegetable Wontons. You can also find more Snacks and Starters recipes like Mixed Sprouts Falafel Burger - SK Khazana Baked Stuffed Chilli honey chilli paneer Apple And Carrot Sandwiches

Vegetable Pakoda

Vegetable Pakoda 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 : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Pakoda Recipe

  • Vegetables grated 1 cup

  • Besan crushed 2 cloves

  • Roasted Bengal gram powdered 1/4 cup

  • Rice flour 1/2 cup

  • Gram flour (besan) 3/4 cup

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Soda bicarbonate a pinch

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Take the grated cabbage in a bowl. Add the crushed garlic, powdered Bengal gram, rice flour, gram flour, red chilli powder, garam masala powder, one tablespoon of hot oil, soda bi-carbonate and salt. Mix well.

Step 2

Little water can also be used if required. Divide the mixture into equal portions and shape the portions into a pakora.

Step 3

Heat sufficient oil in a kadai.

Step 4

Deep fry the pakoras in batches of three to four until crisp and golden brown.

Step 5

Drain on absorbent paper. Serve hot with choice of sauce.

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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.