Monday, 7 July 2014

Mixed Vegetable Pakora

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Pakoray are hot favorites of everyone especially during Ramadan or on a rainy day. In Pakistan during Ramadan the air is filled with aroma of fried pakora around iftar time . As I child I loved the combination of eating pakora and drinking rooh-afza… that was so satisfying.  The pleasure of eating pakoray on a rainy day is unexplainable,  and also it’s a quick and easy snack/appetizer to prepare when u have guests over for tea.  The vegetable pakora recipe is so easy to prepare, I am also posting a red sauce recipe that is served along with pakora in desi restaurants across UK.

Mixed Vegetable Pakora


1 & ½ cup baisan
½ tsp red chili powder
¼ tsp haldi
1 tsp chat masla
¾ tsp – 1 tsp Salt
½ tsp red chili flakes
1 tsp cumin seeds
½ tsp coriander powder
1 tbsp dry fenugreek/qasoori methi
¼ tsp baking powder (this makes the pakora a bit crispy)
2 medium potatoes  (peeled, either cut in to slices or small pieces)
2 medium Onions (sliced)
2 green chili (chopped, try to take out the seeds, if you want less spicy)
Some fresh coriander (chopped)
½ - ¾ cup water


1) Add potatoes and onions in a bowl; add in chopped green chilies and coriander.

2) Add in the baisan, and all the other dry ingredients, now add in the water and start mixing, don’t add too much water at once.  Mix it till you get a smooth batter, it shouldn’t be too runny or too thick, keep it aside.

3) Mean while heat oil in a karahi, now add spoonfuls of batter in to oil, you can either use tbsp or tsp, depending on the size of pakora you want to keep. Fry till they turn golden brown, turning them occasionally.  Once fried put them on kitchen towel/ tissue paper so the excess oil is absorbed. serve them hot. 

For sauce:

½ cup tomato ketchup
3-4  tbsp water
½ teaspoon of salt
½ teaspoon of sugar
½-1 teaspoon of mint sauce
½ teaspoon red chilli powder,
1 small onion (very finely chopped)

Mix all ingredients together and leave in the refrigerator for few hours before serving.


·      *    You can add in other vegetables too, such as some cauliflower, chopped spinach, spring onions and aborigine. At times I make simple one just with onions and potaoes and at time I do the mixed veggies ones.

·        *  Fry 2-3 pakoras first and check the spices and flavor and adjust accordingly.

·         * Never over crowd then karahi.

·         * Ones  you add the spoonful of batter don’t turn it immediately, let it fry for some moments so that the pakora retains its shape.

·        * The mint sauce is easily available in grocery stores, it comes in small glass jars.

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