1/2 Photos of Vegetable Pakoras
Member #610488's Note:
These wonderful pakoras were served at an Indian themed dinner party.
My Private Note
Units: US | Metric
- 2/3 cup flour
- 2 teaspoons Madras curry powder
- 1 teaspoon cumin seed
- 1/2 teaspoon salt
- 1/3 cup water
- 1 large egg, beaten
- 3/4 cup sweet potato, 1/4 inch diced and peeled
- 1 cup cauliflower, 1/4 inch pieces
- 1/2 cup onion, finely diced
- 2 tablespoons fresh cilantro, minced
- 1 garlic clove, minced
- 1/2 jalapeno pepper, finely diced
- 3 tablespoons peanut oil, divided
- 6 tablespoons mango chutney
- 1Place the sweet potato in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer 5 minutes or until just tender. Drain and cool to room temperature.
- 2Combine flour, curry powder, cumin and salt with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture stirring until smooth. Cover and let stand for 10 minutes.
- 3Add sweet potato, cauliflower, onion, cilantro, garlic and jalapeno pepper to flour mixture. Stir until well combined (batter will be thick).
- 4Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan, swirling to coat. Drop 2 tbsp of batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras.
- 5Reduce heat to medium and cook 4 minutes on each side or until browned. Remove from pan and drain on paper towels.
- 6Repeat cooking procedure with remaining 1 1/2 tsp oil and batter. Serve with chutney.
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Nutritional Facts for Vegetable Pakoras
Serving Size: 1 (93 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 150.9
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 1.4 g
- Cholesterol 31.0 mg
- Sodium 222.5 mg
- Total Carbohydrate 16.9 g
- Dietary Fiber 1.7 g
- Sugars 1.7 g
- Protein 3.4 g
The following items or measurements are not included: