Mamta's Kitchen

Mixed Vegetable Pakora or Bhajis - 2, Fritters (Geeta's)

Sabji Pakore 2

Geeta Gupta

IndianSnackVegetarian

Geeta, my younger sister in-law, makes one of the best mixed vegetable bhajias that I have ever tasted. A gentle mix of many vegetables and methi/fenugreek leaves, gives a wonderful taste to these pakoras-Mamta. Serves 6-8

Ingredients

  • 250 gm. chickpea flour or besan

  • 250 gm. potatoes, cut into thin, small fingers/chips/cubes and washed

  • 100-150 gm. cauliflower, broken into small florets or chopped (or other vegetables)

  • 100 gm. onion, peeled and chopped

  • 25 gm. spinach leaves, washed and chopped

  • 15 gm. or 2 tbsp. coriander leaves, chopped (optional)

  • 15 gm. or 2 tbsp. mint leaves, chopped (optional)

  • 15 gm. or 2 tbsp. fresh fenugreek or methi leaves, chopped (or use 1/2 tbsp. dry methi leaves)

  • 1-2 green chillies, chopped finely. Omit if you like the pakoras to be mild.

  • 1/2 tsp. baking powder

  • 1 1/2 tsp. salt, adjust to taste

  • 1 tsp. chilli powder, adjust to taste

  • 1/4 tsp. coarsely crushed coriander seeds

  • 1 tsp. coriander powder or Chat Masala

  • 1/2 tsp. turmeric powder (optional)

  • 1/2 tsp. carom or ajwain seeds or (use Cumin seeds/Jeera, if you don't have carom seeds)

  • Oil for deep frying

Instructions

  1. Place all vegetables in a bowl and sprinkle salt, all the spices and other ingredients, except oil for frying. Leave for 30 minutes or so. This will draw out water from the vegetables.

  2. Add sifted (sift to remove lumps) chickpea flour/besan slowly and make a slightly stiff mix of vegetables and besan, vegetables held/bound together with besan. Usually, no additional water is required, as there is enough water released from vegetables. If the mix is too stiff, sprinkle a little water, so that all vegetables are bound lightly by besan.

  3. Heat oil in a wok. The oil is correct temperature, when a test pakora dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot. Pakoras are crisper when cooked in medium hot oil.

  4. Drop small blobs of this mix into the hot oil gently, about 1- 1 1/2 tbsp. at a time. Wait until they sizzle to the surface and then turn them over. Continue turning intermittently, until all Pakoras are evenly golden brown and crisp on all sides.

  5. Take out on an absorbent kitchen paper.

  6. Continue this way until all pakora mix is used up.

  7. Serve immediately with Green Mango Chutney and Tomato Ketchup.

  8. Also see Chat Selection.

Notes

  • To get pakoras really crisp, they should be fried once and then again, just before serving.

  • Pre-made pakoras will last in the fridge for a few days. You can re-heat them by quickly frying in hot oil again or leaving on a tray in a hot oven, 180 to 200 C, for 15 minutes or so.

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