Sabzi Pakora (Spicy Vegetable Fritters with Scallion)

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Sabzi Pakora (Spicy Vegetable Fritters with Scallion)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This Indian version of tempura is a favorite street food and snack. While fillings may vary, what isn't optional is the use of besan, or chickpea flour, for the batter. Chickpea flour is also used as a thickener and a flavoring. Serve with tamarind date chutney, mint chutney, or raita. Other additions to batter may include yams, onions, cauliflower, spinach, and shallots. Batter may be refrigerated up to 2 days.

 

 

 

Cuisine: India

 

 

 

Prep Time: 20 Minutes

 

 

 

Cooking Time: 5 Minutes

 

 

 

Yield: 8 Servings

 

 

 

Source: Chef Suvir Saran, EG Culinary Council

 

 

 

> printable version

 

 

 

 

 

 

Ingredients - Click on a shopping cart to view an individual product. Click "View all recipe products" to see all recipe products.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Batter:

 

 

 

1 1/2

cup(s)

Besan flour (chickpea flour)

 

 

 

2

tablespoon(s)

Canola oil

 

 

 

1

teaspoon(s)

Cumin, ground

 

 

 

1

teaspoon(s)

Garam masala

 

 

 

1/2

teaspoon(s)

Red pepper powder

 

 

 

1/2

teaspoon(s)

Turmeric

 

 

 

1/4

teaspoon(s)

Baking powder

 

 

 

2

tablespoon(s)

Cilantro, fresh, chopped

 

 

 

2

 

Green chiles, fresh

 

 

 

1 1/4

cup(s)

Warm water (100°F)

 

 

 

1/2

teaspoon(s)

Coarse salt

 

 

 

3

 

Scallion stalks, green parts shredded into 1-inch pieces

 

 

 

 

 

Vegetables:

 

 

 

1

 

Eggplant, small, quartered and cut into thin slices

 

 

 

1

 

Baking potato, medium, unpeeled, scrubbed, and cut into 1/8-inch slices

 

 

 

1

pound(s)

Tofu or paneer (Indian cheese), cut into 1/2-inch slices

 

 

 

1

 

Zucchini, medium, sliced into 1/8-inch slices

 

 

 

 

 

Canola oil, for frying

 

 

 

 

 

Tamarind-date chutney, for accompaniment

 

 

 

 

 

Mint chutney, for accompaniment

 

 

 

 

 

 

 

 

 

Instructions

 

Combine all batter ingredients in a bowl and mix thoroughly until free of lumps. The batter can also be mixed in a blender or food processor, in which case, the scallions should be mixed in after blending. Cover and reserve at room temperature for at least 30 minutes. (The batter keeps in the refrigerator for 2 days.) Place vegetables in a bowl; reserve. Heat 2 inches of oil in a heavy pot or wok until very hot (375°F). Drain eggplant and potatoes and pat dry. Dip vegetables and tofu or paneer in the batter, one at a time. Gently drop in hot oil. Fry, turning with a slotted spoon until golden-brown, 3–4 minutes on each side. Transfer the pakoras to a cookie sheet lined with paper towels to drain. Pakoras can be made several hours in advance. To warm before serving, fry for a minute in hot oil. If making ahead of time, shorten first frying time to eliminate over-browning before service. Serve with tamarind-date and mint chutneys. MSN Photos is the easiest way to share and print your photos: Click Here