Crispy Mix Veg Pakora

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Finely chop the onion, cabbage, carrot, potato and palak into similar-sized pieces.
2. Put the chopped vegetables in a large bowl and add the chopped ginger, green chillies and curry leaves.
3. Add the turmeric, chilli powder, cumin powder, garam masala, hing, salt and aamchur.
4. Squeeze and mix the vegetables by hand so the salt draws out their moisture.
5. Add 1 cup of besan and the rice flour, then keep squeezing and mixing until the flour coats everything evenly. Do not add extra water; the vegetables' own moisture should bind the mix.
6. Heat oil for deep frying in a kadai over medium heat. Test it by dropping in a little of the mixture: it should rise slowly without browning at once.
7. Drop small portions of the mixture loosely into the hot oil without pressing them into shapes.
8. Fry in small batches without letting the pakoras touch, stirring now and then, until golden brown and crisp.
9. Drain with a slotted spoon onto a wire rack or paper towel.
10. Sprinkle with chaat masala and serve hot with green chutney, tomato sauce or masala chai.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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