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Vegetable Fritters (Pakora)

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

5 min

Ready

15 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup chickpea (garbanzo) flour
*
½ cup all-purpose flour
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½ teaspoon baking soda
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¾ teaspoon cream of tartar
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¼ teaspoon sea salt
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1 teaspoon cumin
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1 teaspoon coriander
ground
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1 teaspoon turmeric
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½ teaspoon asafetida
optional
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¼ teaspoon cayenne pepper
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1 ¼ cups water
cold
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2 tablespoons lemon juice
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1 x vegetable oil
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1 cup potatoes
sliced, 1/4-inch thick
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1 cup cauliflower florets
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1 cup sweet red bell peppers
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml chickpea (garbanzo) flour
*
118 ml all-purpose flour
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2.5 ml baking soda
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3.8 ml cream of tartar
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1.3 ml sea salt
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5 ml cumin
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5 ml coriander
ground
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5 ml turmeric
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2.5 ml asafetida
optional
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1.3 ml cayenne pepper
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296 ml water
cold
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3E+1 ml lemon juice
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1 x vegetable oil
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237 ml potatoes
sliced, 1/4-inch thick
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237 ml cauliflower florets
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237 ml sweet red bell peppers
chopped
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Directions

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream.

Set aside.

Heat about 3 inches of oil in a large skillet or deep fryer.

Dip vegetables in batter to coat.

Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes.

Remove with a slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 285% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 9%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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