Vegetable Pakoras with Mango Chutney
These fried Vegetable Pakoras with cauliflower and spinach are easy to make and delicious! Serve with homemade Mango Chutney for a flavor explosion. They are the perfect Indian snack or appetizer.
Servings 20 pakoras
Calories 39kcal
Ingredients
Chickpea batter
- 1 cup chickpea flour
- 1/2 teaspoon garam masala
- 1/2 teaspoon kala namak (highly recommended, if you don't have it already at home)
- 1/4 teaspoon ginger powder
- 1/2 cup water
Veggies and oil
- 1/2 red onion - diced
- 1 scallion - thinly sliced
- 1 cup baby spinach - chopped
- 2 cups cauliflower - cut in really small florets
- frying oil e.g. canola oil
Serve with
- mango chutney
- 1 teaspoon cilantro - chopped
Instructions
- Combine the chickpea flour, garam masala, kala namak and ginger powder in a large bowl. Add the water and whisk. It should be thick batter.
- Add the small cut veggies to the batter and mix. The mixture should hold together, if it doesn't, add more chickpea flour until it does.
- Heat up the frying oil in a medium-sized pot. It should be enough so that the pakoras can swim in the oil, but you don't want to fill more than 1/3-1/2 of the pot with oil to prevent spillovers.
- Put scoop-sized (I used my ice cream scoop) bits of the vegetable-batter-mix in the hot frying oil and let it fry for a couple of minutes until golden and crispy. Put them on a paper towel to remove excess oil.
- The crispy pakoras are best served when fresh out of the oil. Sprinkle with chopped cilantro and serve with mango chutney!
Nutrition
Serving: 1pakora | Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 95mg | Vitamin A: 145IU | Vitamin C: 5.9mg | Calcium: 7mg | Iron: 0.4mg