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

Vegetable Pakora

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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

  1. 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


  2. 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.

Garnish and Serve!

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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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