Vegetable Pakora Recipe in Punjabi
Crisp Golden Crisp Vegetables Pakora with a selection of several Vegetables; such as Spinach, onion, cauliflower, capsicum, potato, carrots and many other you can use according to your own taste.
This Recipe is Basic, but to make it special and unique, I added Ginger, green Chill Garlic paste to enhance the taste and they all help to digest pakoras easily.
Ingredients Used in this Recipe:
- Half onion Chopped
- Half Bell Pepper Chopped
- Handful of Coriander Chopped
- Handful Methi Leaves Chopped
- Handful Spinach Chopped
- Two spoons of fresh Home made Yogurt
- Sooji almost three spoons
- Besan(Gram flour) half bowl
- Olive Oil to fry
In a Big Bowl put all your vegetables, such as-coriander leaves, methi leaves, spinach, yogurt, sooji, besan, paste of garlic, ginger and green chili, spices according to taste; such as-salt, black pepper, coriander powder, oregano and only little bit water if you need and mix together using your hands. I used here in these pakors only two-three spoons of water due to yogurt and vegetables, we don’t have to use a lot of water. If you’ll need then only add a small amount of water a little at a time to make a Thick Batter, which coats all the Vegetables nicely.
Yes, when you start making your Pakors, then only prepare everything, because you don’t have to leave batter too long before making your pakoras.
Oil should be hot enough to fry your pakoras. You can test oil whether it is hot enough by dropping by little batter into the oil. If it rises immediately, then it means oil is ready to fry. And now by dropping the size you want for pakors that much of batter one by one. When they are golden brown, then flip after two seconds and then take out and serve hot.
Method to Make Pakors:
- Heat up the oil in Karahi or fry pan on medium flame
- Start making
- Serve hot