Vegetable pakora recipe perfect for creating dish to celebrate Vaisakhi

Published: April 17, 2013
Veggie pakoras

Sharath Vittal serves up veggie pakoras at Palki Restaurant in Vancouver, B.C., on April 11, 2013. Wayne Leidlenfrost/PNG

 

VANCOUVER DESI

If you can’t make it to Surrey’s Vaisakhi parade on Saturday, Commercial Drive’s Palki Restaurant can at least bring the delicious food to you with this vegetable pakora recipe.

Palki first opened its doors in 2000 on North Vancouver’s Lonsdale Avenue and since expanded to East Vancouver in 2010.

The restaurant boasts a collection of Indian dishes like traditional curries, breads, tandoori preparations and chai — all cooked by chefs trained in classic Indian cuisine.

The restaurant’s creative team is always looking for ways to experiment and reinvent its trademark Indian food so that it caters to all audiences including vegetarians, vegans, dairy or gluten free, as well as non-vegetarians.

Vegetable Pakoras

Serves: 3-4 people
Preparation time: 30 to 35 minutes

Ingredients:
350g gram flour (chickpea flour) also called besan in Hindi
1 tsp red chilli powder
Pinch of turmeric powder
1 tsp coriander powder
1 tsp ground cumin
1 tsp ajwain (carom seeds)
1 tbsp ginger garlic paste
1 tbsp fenugreek leaves (kasturi methi)
200g potatoes, boiled till tender, peeled and cut into small pieces
200g onions, finely chopped
200g cauliflower cut into small pieces
6-8 spinach leaves, finely chopped
1 tsp salt
½ cup water
Chat Masala (optional)
Oil for deep frying
Chopped coriander leaves (for garnish)

Preparation method:

1. Put potatoes to boil until they are tender, peel and chop them finely.

2. Cut all the other vegetables and place them in a bowl.

3. Add gram flour, red chilli powder, turmeric powder, coriander powder, ground cumin, ajwain, fenugreek leaves and salt and mix them together.

4. Add ginger garlic paste and then gradually add enough water to form a smooth batter that is thick enough to coat and bind. Keep it aside for 15-20 minutes.

5. Add chopped potatoes & mixed vegetables to the batter and mix.

6. Heat the oil in a deep heavy-based frying pan. Drop little bit of batter into the oil, if it sizzles and turns brown then oil is ready for frying.

7. When the oil is hot enough, fry the batter mixture in oil and fry for 4-5 minutes.

8. Once pakoras are fried, they will look crisp and golden-brown. Use spatula and take them off the hot oil and place them on the plate over a paper towel, so that extra oil is absorbed.

9. Sprinkle chat masala (optional) and garnish with chopped coriander leaves. Serve hot with mint and tamarind chutney.


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