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Westbengal · Breakfast

Vegetable Pakora

Traditional 55. Vegetable Pakora recipe

🧺 Ingredients

• 150g potatoes, cut into 1/4-inch thick slices
• 100g cauliflower florets (kept small)
• 100g onions, sliced into rings
• 100g eggplant, sliced 1/4-inch thick
• 1 cup gram flour (besan)
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafoetida
• 1/4 tsp carom seeds (ajwain)
• 1/2 cup water
• Salt to taste
• Oil for deep frying

👩‍🍳 How to make Vegetable Pakora

1. Make batter (2 mins, room temp): Combine gram flour, turmeric, chilli powder, asafoetida, carom seeds. Add water gradually to form thick batter—consistency should be thick coating batter, not thin.
2. Prepare vegetables (5 mins, room temp): Cut all vegetables into uniform, thin pieces. Pat dry with cloth if moist.
3. Heat oil (5 mins, high): Oil should reach 345°F. Test with small piece of vegetable dipped in batter—should sizzle and float immediately.
4. Dip and fry (10 mins, medium-high): Dip each vegetable piece into thick batter, coating completely. Place in hot oil carefully. Fry 1.5-2 mins per piece until golden-brown and crispy. Do not overcrowd pan. Vegetables inside should become soft while exterior becomes crispy.
5. Drain (2 mins, room temp): Remove with slotted spoon, place on paper towels.

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