Vegetable pakora is a perfect tea-time snack. Crispy crunchy fritters taste best during the rainy season. A cup of hot tea and sizzling pakoras yummmm !! I just love it .various types of pakoras/fritters are popular in India. Bajiya is a common name for pakoras in some states and bachka in others….enjoy some mouthwatering day-to-day pakoda recipes and enjoy !!!
it is an excellent tea-time snack that can whip up in minutes even for sudden guests. fried besan or gram flour has a wonderful flavour and when we combine vegetables with it, it is nothing but addictive. Vegetable pakora is a super delicious treat.
Finally, I would like to suggest a few more recipes from my blog
- Midnight Snacks
- Methi Muthia- A Gujarati Snack
- Savory Tarts- A Cocktail Snack
- BABY CORN CIGARS- A COCKTAIL SNACK
- MATHARI- A TEA TIME SNACK
- Vegetable Lollipops
I am sharing a few different types of vegetable pakora recipes in this post. However, you can mix all of them together to make mixed vegetable pakora or make them individually. Basan batter is the same only vegetables can be changed. Moreover, Use your imagination and invent different vegetable pakora of your choice.
Vegetable Pakora Recipes:
Potato Pakoda:-
Ingredients:-
potatoes………………………..4
big besan/ chickpea flour …….1 cup
suji/ semolina ………………..2 tbsp
green coriander……………..3 to 4 tbsp{chopped finely}
green chilly…………………….2 {chopped finely}
kasoori methi/ dry fenugreek leaves……2tsp salt,
the red chilly powder as per taste
heeng./Asafoetida………….1/4 tsp
oil for frying
Method:-
- peel and wash potatoes, slice them vertically in roundels
- mix all the other ingredients in a bowl and make a paste with water
- beat it till fluffy
- put oil on fire in a pan for frying
- dip sliced potatoes in besan/chickpea flour batter and fry it till golden in colour
Cauliflower Pakodas:-
Ingredients:-
cauliflower…1 small
same besan/ chickpea flour ingredients
Method:-
- wash and cut florets of cauliflower
- dip in besan better
- follow the same method as potato pakodas
- serve hot with tea or coffee
Palak Ka Pakodas / Spinach Fritters :-
Ingredients:-
Palak 1/2 bunch
Besan/ gram flour batter oil for frying
Method:-
1. pick palak leaves wash and clean them properly
2. dip in besan batter and deep fry
3. serve hot and crispy
Brinjal / Eggplant Pakoda:-
1 big brinjal
besan batter omits kasoori methi and semolina
oil for frying
Method:-
1. slice brinjal vertically in roundels
2. dip in basan/ chickpea batter
3. deep fry and serve hot
Pyaz(onion)pakoda:-
Ingredients:
onions…….3
green chilly…2
finely chopped green coriander..4-5 strings finely chopped
besan(gram flour)…..3 to 4 tbsp
Asafoetida……..1/2 tsp
salt as per taste chilli powder
as per taste Oil for frying
Method:-
- slice onions thinly
2. mix all the ingredients in a bowl with sliced onion
3. bind it well put water if required or just sprinkle water
4. deep fry in hot oil if you want more crispy use mustard oil
5. serve hot with tea or coffee
Stuffed Mushroom Pakoda / Stuffed Mushroom Fritters
Ingredients:-
Mushroom …12 pies
same besan/gram flour batter
For Stuffing:–
paneer …100 gm
green chilly..2
coriander..2 tbsp
salt and pepper as per taste
Method:-
1. wash the mushroom cut stem and keep it aside
2. mix all stuffing ingredients
3. stuff mushroom with stuffing
4. dip in batter and deep fry in hot oil
5. serve hot with red hot chutney
Bachka / Black Chickpea Fritters:-
whenever my aunt use to make it it’s really ummmmmmmmmmm….. try this
Ingredients:-
black chana./ black chickpea …….1 cup (soak overnight) besan/ gram flour …..1/2 cup Chopped Ginger – 1/4th cup
Carom Seeds – 2 tsp
Roasted (Sesame Seeds) Til – 1 tsp
Flax seeds – 1 tsp
Coriander Chopped – 1/2 cup
Rice Flour – 1/4th cup
Salt – to taste
Chopped Green Chilies – 4-5
Chilly powder – 1 1/2 tsp
Water – as required (a little less than 1 cup)
Chat Masala – to taste coriander finely chopped green chilly chopped salt red chilly,amchoor powder/ dry mango powder as per taste
Method:-
1. drain water from socked black chana / black chickpea
2. dry chana and mix all other ingredients
3. sprinkle little water for binding
4. put mustard oil in a pan and deep fry chana mix balls in it
5. fry till golden in colour
6. Place on a kitchen napkin for excess oil to evaporate
7. serve hot with food.
Tori (ridge gourd) ka bachka / Fritters:-
INGREDIENT
Tori (Ridge Gourd) – 4
Besan (Gram Flour) – 2 cups
Chopped Ginger – 1/4th c
Roasted (Sesame Seeds) Til – 1 tsp
Coriander Chopped – 1/2 cup
Rice Flour – 1/4th cup
Salt – to taste
Chopped Green Chilies – 4-5
Chilly powder – 1 1/2 tsp
Water – as required (a little less than 1 cup)
Chat Masala – to taste
Oil – to deep fry
METHOD
- Cut Tori into Roundels.
- Take a bowl and place the tori in it.
- Add gram flour and rice flour.
- Add to it chopped ginger and coriander.
- Mix in chopped chillies.
- Add red chilli powder and salt.
- Add water and mix well.
- Prepare a batter as to well coat the vegetables (Tori).
- Heat oil in a deep pan or skillet.
- Drop-in pieces of tori and deep fry till reddish in colour.
- Place on a kitchen napkin for excess oil to evaporate.
- Sprinkle Chat Masala.
- Serve with green chutney garnished with green chillies
Tips – People staying in States or Canada and other countries where Tori is not found can replace Tori with zucchini. Tori is known as Turai in many states of India.
Patra / Colocasia leaves fitters:-
Ingredients:-
- 8 pcs: Arbi(colocasia) leaves
- 1 cup: Besan/ gram flour
- 2 tsp: Ginger garlic paste
- 1 tsp: Chili powder
- 1/8 tsp : Asafoetida powder
- Tamarind pulp, made from 3tbsp: tamarind
- 50 gm: Gur/ jaggary
- 2 tsp: Salt to taste
- Oil to deep fry
Method:-
mix the gur/ jaggery and tamarind pulp, heating a little to dissolve the gur.
Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife. be careful as this can cut your skin.
Mix the besan, chilli powder, ginger garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
Place another leaf over this and repeat the besan application. Do the same with two more leaves. Tuck in the edges along the length and roll like a scroll. Repeat with the rest of the leaves.
Steam rolls for 15 minutes in a pressure cooker. or you can use a micro-safe steamer and steam it for 10 min. When cool, slice into 1″- 3″ thick slices and deep fry before serving this Gujarati snack is so yum that I am sure you’ll not be able to ragest it till serving
Tip:- you have to be very careful with this snack cauz this can cause irritation in the throat if not cooked properly