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Sunday, September 11, 2011

Vegetable Pakoras

The quantities listed here make enough pakoras (25-30) to feed a small crowd. For smaller quantities, reduce amounts of all ingredients accordingly. Alternatively, the batter will keep in the refrigerator for several days. You can also fry pakoras in advance, freeze them, and reheat in a toaster oven when ready to eat.

Vegetable Pakoras


Pakora Ingredients

  • 1 good-sized sweet potato
  • 1 cup carrots
  • 1 yellow onion
  • 1 cup petite peas
  • 1 cup besan
  • 1 teaspoon cumin seed
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 156 ml can tomato paste
  • ~ 1/2 cup water
  • 1 garlic
  • 1 inch ginger root
  • peanut oil for deep frying


Peel carrots and sweet potato and dice into 1 cm cubes.
Mince onion, garlic and ginger root.
Chop cilantro.
Place carrots and sweet potato in a large pan, cover with water and bring to the boil. Cook until carrots and sweet potato are soft.
Stirfry onion in a bit of oil until soft and translucent.
Mix together besan and dry spices.
Add tomato paste to flour mixture and incorporate well.
Add water to batter, a bit at a time, mixing in well after each addition. Batter should be thick and pasty.
Incorporate minced ginger and garlic into batter.
Pakoras Batter

Mix sweet potatoes, carrots, peas, onions and cilantro together in a large bowl.
Pakoras - Vegetable Mixture

Add batter and incorporate well, so all vegetables are coated in batter and the mixture sticks together nicely.
Pakoras - Batter + Veggie Mix

Heat 2 inches of oil in a deep fryer, wok or other deep-sided frying pan.
Shape batter into small balls, approximately 1 to 1 1/2 inches in diameter.
Gently lower balls into hot oil, a few at a time so as not to crowd the pan.
Pakoras - frying

Fry pakoras for 2 to 3 minutes, turning to ensure even browning on all sides.
Remove pakoras from oil with a slotted spoon, allowing excess oil to drain off.
Pakoras - draining

Serve immediately with a mango or tamarind chutney.
Vegetable Pakoras with Mango Chutney

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