Vegetable Pakoras
By Bart
Published on 10 February 2022
Traditionally eaten as streetfood, with chutney and strong tea, these Veg Pakoras are a mix of spiced vegetables coated in a light gram flour batter, and deep-fried until golden brown.
This recipe uses our mild Roasted Punjab Masala, and is quick, easy, and dangerously moreish. In fact, we wouldn't blame you for eating half the batch in one go.Time and servings
40 minsTotal time
15 minsPrep time
25 minsCooking time
Ingredients
- 3 tsps of bart roasted punjab masala
- 1 large potato, quartered and sliced thinly
- 200 g of bart gram flour
- 1 medium onion, finely sliced
- 1 carrot, grated
- 150 g of cauliflower, cut into florets then thinly sliced
- 1 tsp of bart ginger paste
- 2 tsps of tomato puree
- 0.5 tsp of bart garlic paste
- 0.5 lemon, juice only
- 1 litre of oil, for frying
Method
Step 1
Mix the Gram Flour and Roasted Punjab Masala together in a large bowl, season then add the vegetables. Toss the vegetables in to the mix until they’re well coated.Step 2
Combine the ginger, garlic, tomato puree and lemon juice and stir in 150ml of water. Slowly pour the mixture into the vegetables, stirring continuously with your hands. The mixture will start to cling together in clumps.Step 3
Heat the oil in a large pan to 150C. The oil should only fill the pan half full. Turn the oven to low.Step 4
Take a small handful of the mixture and squeeze it into a ball. Lower it carefully on a spoon, into the oil and let it cook for 3-4 minutes, until they are a rich brown. Depending on the size of your pan , you can cook 2 or 3 at the same time, but take care not to over fill the pan.Step 5
When cooked, transfer to a plate covered with several sheets of kitchen roll and keep warm in the oven while you cook the rest.Step 6
Tip: Serve with chutney as a starter or part of a spread"