Crispy Vegetable Pakoras by @samsweetandspicetreats

30 min
Medium

4 servings

🫘

120 g

Besan (chickpea Flour)

🌰

5 ml

Cumin Seeds

🌿

1 g

Dried Fenugreek

🌶️

2.5 ml

Red Chili Flakes

🟤

5 ml

Coriander Seeds

🧂

2.5 ml

Chaat Masala

🟡

2.5 ml

Turmeric

Ajwain

🥄

0.6 ml

Baking Soda

🧂

3 g

Salt

🧅

150 g

Onions

🥬

60 g

Spinach

🥔

Potatoes

💧

120 ml

Water

🫗

710 ml

Oil

Preparation Steps

  1. Step 1/8

    Roast the cumin seeds and coriander seeds in a dry pan until fragrant, then crush them coarsely.

    cumin seeds
    coriander seeds
    🔪knife
    🟫cutting board

  2. Step 2/8

    Thinly slice the onion and potato, then wash and roughly chop the spinach.

    onion
    potato
    spinach
    🔪knife
    🟫cutting board

  3. Step 3/8

    Combine chickpea flour, crushed cumin seeds, crushed coriander seeds, dried fenugreek leaves, red chili flakes, chaat masala, turmeric, carom seeds, baking soda, and salt in a mixing bowl.

    chickpea flour
    cumin seeds
    coriander seeds
    dried fenugreek leaves
    red chili flakes
    chaat masala
    ground turmeric
    carom seeds
    baking soda
    salt
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄whisk

  4. Step 4/8

    Gradually whisk in up to 120 ml (1/2 cup) water to make a thick, light-coating batter; use as little water as possible.

    water
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  5. Step 5/8

    Heat the neutral frying oil in a deep pan over medium-high heat until a small drop of batter sizzles immediately.

    neutral frying oil
    🥣mixing bowl

  6. Step 6/8

    Dip the onion slices, spinach, and potato slices into the batter, coating each piece lightly and evenly.

    onion
    spinach
    potato
    🥣mixing bowl

  7. Step 7/8

    Fry the coated vegetables in small batches until golden brown and crisp, about 3 to 4 minutes per batch.

    onion
    spinach
    potato
    neutral frying oil
    🥄slotted spoon

  8. Step 8/8

    Lift the pakoras out with a slotted spoon and drain them briefly on paper towel before serving hot.

    🥄slotted spoon
    🧻paper towel

Composition

Ingredients

Types

Spices, Leavening agents, Seasonings, Vegetables, Liquids

Ingredients

Besan (chickpea flour), Cumin seeds, Dried fenugreek, Red chili flakes, Coriander seeds, Chaat masala, Turmeric, Ajwain, Baking soda, Salt, Onions, Spinach, Potatoes, Water, Oil

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

290 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 30g, Fat: 16g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 350mg, Potassium: 370mg, Iron: 2.5mg, Calcium: 70mg

Vitamins

Vitamin A: 230mcg RAE, Vitamin C: 15mg, Vitamin K: 130mcg, Folate: 105mcg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, knife, cutting board, slotted spoon, paper towel

Appliances

stovetop

Type

Type

Type Of Dish

Snack, Appetizer, Side Dish

Occasions

Tea Time, Winter, Party, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Crispy, Crunchy, Light, Tender

Flavors

Spicy, Savory, Tangy, Earthy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered loosely,Best eaten immediately for maximum crispness), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat until hot and crisp), freezer : 30 days (Freeze in a single layer before transferring to a freezer-safe container,Reheat directly from frozen in an oven or air fryer)