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Ingredients
- Serves 6 people
2 large potatoes (diced)
1 red onion (sliced)
15 pcs curry leaves
150 g corn (strained)
1 tbsp garlic (chopped)
1 green chili (sliced)
½ tsp coriander (roughly chopped)
¼ cucumber (deseeded and diced)
½ cup greek yogurt
1 tbsp curry powder
½ tbsp chili powder
1 tsp fish stock powder
5 tbsp plain flour
2 tbsp cornstarch
3 eggs
½ lemon (juiced)
2 tbsp water
½ tsp salt
2 cups vegetable oil
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Vegetable Pakora
A well-loved street snack from the Indian subcontinent, Vegetable Pakora is perfect for a midday pick-me-up. It is made up of a delightful mix of potatoes and a medley of chopped vegetables, tastefully seasoned with curry, chili and fish stock powder. Deep-fried to golden brown perfection, this crunchy snack is dangerously addictive. Served with a vibrant yogurt dip which consists of diced cucumbers, coriander and lemon juice, you won’t be able to stop yourself from grabbing another bite.
- Medium
- 20 min
- 10 min
- 15 min
- 2 steps
- 15 Ingredients
- Medium
- 2 steps
- 15 Ingredients
- 20 min
- 10 min
- 15 min
Instructions
-
Prepare the Pakora batter
- In a large bowl, mix potatoes, red onion, curry leaves, corn, garlic, green chili, curry powder, chili powder, fish stock powder, plain flour, cornstarch, eggs, 2 tbsp water and ½ tsp salt until well combined.
- In a pot, heat up enough vegetable oil for deep-frying. Gently spoon in 1 tbsp Pakora batter mixture into the hot oil and let it fry for 3 to 5 minutes, until golden brown and crisp.
- Remove from oil and drain excess oil on a paper towel-lined plate. Repeat until all batter is used up. Set aside
-
Make raita (dip sauce)
- In a separate bowl, mix Greek yogurt, coriander, diced cucumber and lemon juice until well mixed. Season to taste with salt if needed.
Garnish and Serve!
Place deep-fried Pakora onto serving plate or dish with raita and additional corn on the side. Serve hot.
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Ingredients
- Serves 6 people
-
2 large potatoes (diced)
-
1 red onion (sliced)
-
15 pcs curry leaves
-
150 g corn (strained)
-
1 tbsp garlic (chopped)
-
1 green chili (sliced)
-
½ tsp coriander (roughly chopped)
-
¼ cucumber (deseeded and diced)
-
½ cup greek yogurt
-
1 tbsp curry powder
-
½ tbsp chili powder
-
1 tsp fish stock powder
-
5 tbsp plain flour
-
2 tbsp cornstarch
-
3 eggs
-
½ lemon (juiced)
-
2 tbsp water
-
½ tsp salt
-
2 cups vegetable oil
Nutrition
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