Recipe- Super Crispy And Mouthwatering Vegetable Pakoras

It is the season for vegetable pakoras, spicy green chutney and masala chai. And I’m bringing you a recipe that has been tailored specifically for maximum crunch factor. These have a secret ingredient that makes every bite super crunchy and extra crispy. Like the chutney, these are not your regular pakoras either. They have ingredients that you won’t see normally in pakoras – like cabbage and rice flour. No, don’t turn up your nose at these till you have tasted them. Because these pakoras are incredibly crispy and extra crunchy.

Ingredients

1 1/4 cup Besan (Gram flour)
3 tablespoon Rice Flour
1 1/2 teaspoon Chilli Powder (or Paprika)
A pinch of Hing or Asafoetida
2 teaspoon Salt
1/2 cup Cabbage, sliced into thin long strips
1/2 cup finely chopped Potatoes
1/2 Onion, finely chopped
1/4 cup fresh Coriander, chopped
2 teaspoon finely chopped Green Chillies
3/4 to 1 cup Water
Oil for deep frying
Coriander Chutney to serve

Method

* Mix together besan (gram flour), rice flour, chilli powder, asafoetida and salt in a bowl.

* Add cabbage, potatoes, onions, green chilies and coriander and mix the vegetables with the flour mixture.

* Slowly start adding water to make a semi solid batter.

* Remember that as the batter sits, the veggies will release more water, so it’s important to add just enough water till you don’t have any dry lumpy flour.

* Heat oil in a pot or kadhai. Scatter small portions of the batter (about 1 tablespoon) in to the oil (watch video above).

* Fry the pakoras in hot oil, on medium flame for about 3 minutes. Then reduce the heat to low to let the potatoes cook properly.

* Fry them till they are crisp and golden brown. Take them out with a slotted spoon and drain them on kitchen paper.

* Serve them hot with green chutney.