Paneer pakora and vegetable pakora are by far my favorite snacks here in India. And I think they are more or less healthy, so I allow myself to eat them every now and then.
I love healthy food. That’s why my blog is full of healthy recipes. But every now and then it’s nice to sin. Out here in Agonda, where I teach yoga at Sampoorna Yoga, my biggest sin is paneer pakora and vegetable pakora. And at the same time, I don’t believe it’s a sin. Paneer is Indian cheese. With the amount of physical work I’m doing, I can use some extra protein. And vegetables are vegetables. Even when they are fried. They may loose some of their nutritious value compared to raw vegetables, but my intestines don’t really like raw stuff, so I think this is a good alternative.
I actually grew up with fried food as a snack. In the Netherlands we have a tradition with bitterballs (fried bechamel sauce with steak in it) and other little friend thinks you eat when you have a drink. So vegetable pakora is a nice, vegetarian alternative for it.
Their are a lot of different variations in which it is made. Option one is to put parts of vegetables in the better piece by piece. So you get a fried slice of eggplant, a fried slice of zucchini, a fried slice of carrot. The other option is to cut up different vegetables, mix them and then batter them. What you want, is up to you. The recipe underneath is the ‘purest’ one.
Ingredients vegetable pakora
- 3 cups chickpea flour
- 1 cup rice flour
- 1 teaspoon sesame seeds
- a pinch or two of hing/asafoetida
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- water to make the batter
- oil for frying
- salt and pepper
- Red pepper
- Any other vegetables you like
Preparation vegetable pakora
- Heat the oil in a big, deep frying pan
- Cut the different vegetables in thick slices
- Mix the flowers and all other ingredients together and add a little bit of water. It should become a real thick batter
- Dip the vegetable slices one by one in the batter and make sure the batter is covering them all over
- Slowly let them slide into the oil and fry them up until they come and float to the surface and look nice and light brown