Defining divinity this Friday with Pakoras (Fritters), Hot Chai (Tea) and the very timely rain in Singapore 🙂 This indeed is the best combination my better half and I could ask for on a rainy evening. While he is enjoying his pakoras (fritters), I am doing multi-tasking…eating and blogging… difficult isn’t it? 😉 So guys, relish these fritters with your family and friends and be sure to make extra batter as in no time you will run out of it!
These assorted vegetable fritters (pakoras) with mint and coriander chutney (dip) are a great hit at home. Here’s the step by step recipe for you all;
Preparation Time 15-20 minutes
Cooking Time 2-3 minutes each lot
Servings 2-3
Main Ingredients Potato, Eggplant/Brinjal, Onion & Gram Flour (Besan)
Course Starter/Snack
Level Of Cooking Medium
Ingredients
- Peeled & Sliced Potatoes 2 big
- Sliced Eggplant/Brinjal 1 long
- Onion 1 cut into rings
- Gram Flour (Besan) 2 cups
- Green Chillies 2 finely chopped (for batter)
- Red Chilli Powder 1 teaspoon
- Black Pepper Powder 1 teaspoon
- Turmeric Powder 1/2 teaspoon
- Chaat Masala 1 teaspoon (for seasoning)
- Cooking Oil Sufficient for deep frying
- Salt to taste
Method
Step 1
To make the batter – Add 1 cup water to 2 cups gram flour (besan). Stir well. See the consistency. It should not be too thick or too thin (Add more or less water basis that). Now add green chillies, red chilli powder, black pepper powder, turmeric powder and salt generously. Whisk well. Make sure there are no lumps.
Step 2
Heat sufficient oil in a kadhai (pan). Dip potato slices in the batter and coat well the slices with the batter. Now put the slices one by one in the pan (separate from each other). Deep-fry the slices on medium heat, till crisp and golden brown from both the sides. Take the potato slices out on a tissue paper so that the excess oil is drained. Repeat the same steps for eggplant/brinjal and onion.
Step 3
Now sprinkle the Chaat Masala on the Pakoras (Fritters) and serve hot with Tomato Sauce or my favourite Mint and Coriander Chutney (dip). A hot tea on the side will be perfect.
I am sharing my Assorted Vegetable Fritters (Pakoras) with all my friends at Angie’s Fiesta Friday being co-hosted by Ginger@Ginger & Bread and Loretta@Safari Of The Mind! Come join us! 🙂
Tip: You can make Paneer (Cottage Cheese) Pakoras/Pakodas (Fritters) with the same recipe by just replacing the Vegetables with Paneer (Cottage Cheese) Cubes and Chicken Pakoras (Fritters) just by replacing the gram flour (besan) with refined flour (maida).
Bon Appétit!
Anugya
I love pakoras! I didn’t know you can make chicken pakoras. Somehow I thought they had to be vegetables 🙂 I need to make some asap, along with that chutney! Thanks for the recipes! 🙂
Love, love these …they look so wonderfully appetizing! Perfect for FF!! 🙂
Oh yum! Making these soon! Thanks for sharing! 🙂
OMG, pakoras! I had no idea you could actually make them yourself! Ok, I had a rough idea that you could, but not in the sense that I should – your post makes me want to reconsider my pakora options 😉
Thanks for sharing this lovely dish with us over at Angie’s – pakoras are the perfect snack food for a Fiesta Friday!
I love fried eggplant, and this looks so wonderfully crispy on the outside! You’re making me wish I wasn’t so scared of deep-frying…! I hope I gain the courage someday 🙂
I love fritters of any kind!
I would live multi-tasking more if that’s what I would do every time. 😀 These look so good. Happy FF & enjoy your weekend! xx
YUM!!!!!
Thanks a lot, Elaine! They were yum indeed! 🙂
Thanks for this! I wanted to comment so I will come back to it. Could you use regular flour?
Thanks for stopping by! 🙂 Yes, you can use the regular (refined) flour. I had made Chicken Fritters (Pakoras) some time back with the regular flour and had posted the recipe. You can find it on this link: http://indiancurryshack.com/2014/11/01/chicken-pakoraspakodas-fritters-shack-saturday-special/
Have a lovely weekend!
Welcome to Fiesta Friday, and thanks for bringing the assorted vegetable pakoras. I absolutely adore pakoras in any form, shape or color, and yours looks just lovely! The mint and coriander chutney dip would be just the ticket for these savory beauties. I’m sure they won’t last long today 🙂
Many thanks, Loretta! 🙂 I love pakoras too and yes, the mint and coriander chutney is definitely the perfect condiment to these. A lot of times we have these pakoras as a side dish to our main-course too, especially with some rice dishes.
Got to prepare some extra batter and extra slices of veggies for the party… 😀 See you!