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Crispy Vegetable Pakoras
SUBMITTED BY:
veggigoddess
PHOTO BY:
Amberly
"These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus."
RECIPE RATING:
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(24)
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PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
Original recipe yield 3 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings
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DIRECTIONS
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS
Reviewed on Jan. 25, 2004 by GREENQUEEN
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GREENQUEEN
Jan. 25, 2004
Wow! just like the restaurant! I was specifically looking for a pakora recipe, not expecing to find one and it's great. So crispy and spicy, just like the restaurant's. ALl I need now is to find a recipe for that green yogurt suace they give you and i'll be in heaven.
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18 users found this review helpful
Wow! just like the restaurant! I was specifically looking for a pakora recipe, not expecing to...
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Reviewed on Jan. 25, 2004 by FOOD4EVER
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FOOD4EVER
Jan. 25, 2004
I have always loved Pakora's. They are my favorite indian appetizer and these were fabulous. I have never made these before and now I may never order them at a restaurant again.
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15 users found this review helpful
I have always loved Pakora's. They are my favorite indian appetizer and these were fabulous. I...
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Reviewed on Jan. 25, 2004 by RAEQUIES
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RAEQUIES
Jan. 25, 2004
These were a big hit! The batter has a wonderful flavour, and they stay crunchy for a few hours. I'm not sure how well they keep past then, because they didn't last long enough to find out. I added broccoli, red pepper, grated carrot and zucchini to the cauliflower and onion, and the added vegetables worked wonderfully with the batter. They're best if allowed to cook until quite brown, almost overdone looking, and served fresh.
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14 users found this review helpful
These were a big hit! The batter has a wonderful flavour, and they stay crunchy for a few...
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Reviewed on Jan. 25, 2004 by
MICHIYO
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MICHIYO
Jan. 25, 2004
This was an easy and very tasty addition to our "Indian" style dinner.
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12 users found this review helpful
This was an easy and very tasty addition to our "Indian" style dinner.
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Reviewed on Feb. 1, 2007 by Cris
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Cris
Feb. 1, 2007
Love this recipe... I'm a midwesterner who married an Indian, so I'm always looking for recipes that make him call me his "Indian wife"-- this is one! For our tastes, I double all the spices in the batter-- make the trip to the indian market, it's worth it. I use whatever veg I have on hand (try carrots, spinach, broccoli, mushrooms), dice them small, and add the whole lot to the batter and stir. Then drop by tablespoons into the hot oil. Don't worry, they will form together into patties when they cook (or if they fall apart a little, they're so tasty no one will mind!), cook until they seem just a little overdone to make them good and crispy. They're not bad the second day, if they last, just a bit soggy. Reheat in the oven.
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11 users found this review helpful
Love this recipe... I'm a midwesterner who married an Indian, so I'm always looking for...
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Reviewed on Jan. 25, 2004 by sweetneet
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sweetneet
Jan. 25, 2004
i just made this for lunch, and it was excellent. i scaled this recipe to 1 serving, because all i had was a little bit of cauliflower left. i didn't have coriander, turmeric or any of the other spices, so i just substituted an equal amt of curry powder instead. anyway, i was a bit skeptical because i'm not a huge fan of cauliflower, but this was GREAT..i couldn't eat it fast enough, it was delicious!!
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11 users found this review helpful
i just made this for lunch, and it was excellent. i scaled this recipe to 1 serving, because...
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Reviewed on Jan. 25, 2004 by
RANDYW41
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RANDYW41
Jan. 25, 2004
I couldn't cook these things fast enough. Everybody was eating them as soon as they were done. I had to make another batch, to satisfy my hungry horde...
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9 users found this review helpful
I couldn't cook these things fast enough. Everybody was eating them as soon as they were done....
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Reviewed on Apr. 25, 2007 by
Amberly
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Amberly
Apr. 25, 2007
Yum! I took another user's advice and diced the vegetables and just mixed them with the batter. I fried them in about 1/2 inch of oil to prevent them from falling apart. The vegetables I used were spinach, potato, carrot, cauliflower, and onion. Thanks so much for sharing!
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7 users found this review helpful
Yum! I took another user's advice and diced the vegetables and just mixed them with the...
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Reviewed on Nov. 6, 2005 by liliesinthewind
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liliesinthewind
Nov. 6, 2005
This was a very simple, tasty pakora recipe. I would have suggested a little more spices, and especially salt. I made it with sliced potatoes and it was good. Make sure you get the oil very hot and cook each side for a good 2-3 minutes or the vegetables will not cook thouroughly.
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6 users found this review helpful
This was a very simple, tasty pakora recipe. I would have suggested a little more spices, and...
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Reviewed on Jun. 20, 2006 by
MARIYA02
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MARIYA02
Jun. 20, 2006
This recipe was quite tasty and authentic. I've made it twice now with only a few minor adjustments: 1 tsp chili powder for a bit more spice, 1 tsp garlic powder instead of cloves, and a handful of freshly chopped coriander. If you like it really spicy, you can also add a green chili or two. For the first round, I used slightly less cauliflower and added 1 large potato (cubed) to the mix. For the second round, I used potato & brocoli. Both variations tasted great! I mixed everything together in the batter and then dropped spoonfuls of mixture into the oil. (Note: Pakora is usually a small cluster of fried veggies, but if they don't stick together, don't worry. It doesn't affect the taste at all!) My cook time was about 10-15 minutes per batch, but I don't use a deep-fryer, so perhaps the deep-fryer is a bit quicker. For a more traditional dipping sauce, try a mint chutney, but if you prefer to keep it simple, ranch dressing & ketchup work great too! These tasty little treats WILL disappear quickly, so doubling the recipe is a good idea! I made a single batch this evening, and hubby & I polished off the entire plate! Makes a great appetizer or snack food, and once you get the hang of it, you can whip this up in no time at all!
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