Pakora Recipes

5 years ago | Home Cooking
Cabbage Pakora's is a very tasty snack and also it’s easy to cook. There are varieties of pakora’s available in India, but the most common and favourite of all the vegetarian people are onion pakoras and cabbage pakoras. Pakora's are usually served as snacks which are available in whole India but on the south side, people also call it as bhaji.
There are numerous Indian snacks recipes that can be prepared easily at home and one such classic appetizing tea time snack or a rainy day treat is a Pakora. It is easy to be made. We will show you a few easy step-by-step recipes to make a few different varieties of them.


Turmeric powder - 1/2 Tsp.
Chili powder - 2 Tsp.
Salt to taste
Ajwain/Carom seeds - 1 Tsp.
Besan/Gram flour - 2 cups
Oil for deep frying

Take a few cabbage leaves and cut off the center thick stalk.
Roll up the cabbage leaves together and cut it up. Make sure they are not too thin.
Add these cut up cabbage in a large mixing bowl.
Add turmeric powder, chilli powder, salt, ajwain, gram flour (Besan) and mix all the ingredients together.
Gradually add a little water and mix well.
Meanwhile, heat some oil in a pan.
Drop these coated cabbages into the oil.
Deep fry it until it is a crisp golden brown colour.
Now, carefully remove the pakora’s from the pan, draining all the oil.


Beetroot - 1 grated
Carrot - 1 grated
Onion - 1 thinly sliced
A piece of Ginger chopped
Green chilli - 1 finely chopped
Ginger & Garlic paste - 1/4 tsp.
A few chopped Coriander leaves
A few Curry leaves
Salt to taste
Red chilli powder - 1 tsp.
Besan (or) Gram flour - 2 tbsp.
Rice flour - 1 tbsp.
Oil for frying

In a mixing bowl add all the ingredients, i.e. beetroot, carrot, onion, ginger, green chilli, ginger-garlic paste, coriander leaves, curry leaves, salt and red chilli powder. Mix all the ingredients together until they are blended nicely.
Now, add the besan (or) gram flour and mix gently.
Now, add the rice flour to the mixture and mix again.
Heat some oil in a kadai. Once the oil is hot enough, drop the batter mix gently into the kadai, a little at a time.
Deep fry the Beetroot Carrot Pakoras until they are nice and crispy.
Crispy Beetroot Carrot Pakora's are ready to be served!


Bread slices
Paneer - 200 gms
Mint & coriander chutney [Recipe link: https://goo.gl/v9k5xK]
Date & tamarind chutney [Recipe link: https://goo.gl/Dj3RYN]
Oil for frying

For Batter:
Besan/Gram flour - 1 1/2 cups
Turmeric powder - 1/4 Tsp
Salt to taste
Chili powder - 1 Tsp
Ajwain/Carom seeds - 1 Tsp

Make Batter: In a mixing bowl add besan/gram flour, turmeric powder, salt, chili powder, ajwain/carom seeds and mix well.
Gradually add water and mix well. It should be a thick batter. Keep aside.
Cut the paneer into a thick slice.
Take 2 bread slices, spread mint & coriander chutney on one slice. On the other slice spread date & tamarind chutney.
Place the paneer slice on top of the bread slice and close it with another slice. Cut the sandwich into quarter size.
Heat oil for deep frying.
Dip the bread paneer sandwich into the batter and gently drop into the hot oil.
Fry till it turns golden brown color.
Enjoy the bread paneer pakora and serve hot.

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