Description
These crispy vegetable pakoras are a delicious Indian snack made with a mix of potatoes, eggplant, spinach, and onions, seasoned with a blend of spices and chickpea flour, then fried to perfection.
Ingredients
Units
Scale
Main Ingredients:
- 2 small russet potatoes (400g)
- 1 small eggplant (200g)
- 1/2 yellow onion
- 2 cups spinach, chopped
Seasonings:
- Freshly chopped cilantro and green chilis, optional
- 2 tsp salt
- 1 tsp red chili powder (or Kashmiri chili)
- 2 tsp chili flakes
- 2 tsp chaat masala
- 1 tsp coriander powder
- 1 tsp cumin powder
Batter:
- 1 to 1 1/3 cup chickpea flour (besan)
- 1/2 to 1 cup cold water
- Oil to fry & more chaat masala to garnish
Instructions
- Prepare Vegetables: Peel and thinly slice potatoes. Cut eggplant, onion, and spinach into small pieces.
- Mix Batter: In a bowl, combine chickpea flour, spices, and water to make a thick batter.
- Coat Vegetables: Dip vegetables in batter, ensuring they are well coated.
- Fry Pakoras: Heat oil in a pan and fry pakoras until crispy and golden brown.
- Serve: Sprinkle with chaat masala and enjoy hot with chutney or sauce.
Notes
- Adjust spice levels according to your preference.
- Ensure the batter is thick enough to coat the vegetables well.
- You can add other vegetables like bell peppers or cauliflower for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg