Vegetable Pakoras

Indian is one of our favorite cuisines and there is nothing we love more than “nibbly bits” or appetizers. These pakoras are essentially our favorite vegetables dipped in a spicy batter and deep fried to make fabulous fritters. How could that be anything but delicious? They are pretty easy to make and freeze really well. Serve with a spicy mango chutney.

Vegetable Pakoras

Indian is one of our favorite cuisines and there is nothing we love more than “nibbly bits” or appetizers. These pakoras are essentially our favorite vegetables dipped in a spicy batter and deep fried to make fabulous fritters. How could that be anything but delicious? They are pretty easy to make and freeze really well. Serve with a spicy mango chutney.

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 16 pakora

Course: Appetizers, Dinner

Calories: 42.1

Ingredients Method Nutrition Notes

Nutrition

Serving: 1pakoraCalories: 42.1kcalProtein: 0.498gPhe: 18.9mgPKU Exchanges: 1.26exch

Ingredients

  

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Batter

• 1 cup Cook for Love Baking Mix
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/8 teaspoon Dash Cayenne Pepper
• 1/2 teaspoon Dried Coriander Leaf
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Turmeric, ground
• 1 teaspoon Salt
• 2 teaspoons Ghee (clarified butter) melted
• 5 fluid ounces Water ice cold
• 1 tablespoon Lemon Juice

Vegetables

• 1 cup Yukon Gold Potatoes diced into 1/4 inch cubes
• 1/2 cup Carrots peeled and finely chopped
• 3/4 cup Cauliflower, raw florettes broken into tiny pieces
• 1/3 cup Onion minced
• 2 tablespoons Scallions minced
• 2 Garlic minced
• 2 teaspoons Serrano Pepper (1) minced
• 1/4 cup Cilantro, raw chopped

Method

 

1. Combine baking mix, xanthan gum, baking powder and spices in a medium sized bowl. Set aside.
2. Bring potatoes to a boil in salted water. Let cook for about 4 minutes. Drain.
3. Preheat deep fryer to 375 degrees, or heat oil in a pan that is at least 4 inches deep.
4. Add melted ghee, lemon juice and water to the dry ingredients. Whisk until a smooth but thick batter forms. It should be thicker than a pancake batter.
5. Add diced veggies and cilantro into the batter.
6. Using a cookie scoop or 2 large spoons, take about 2 tablespoons batter (roughly 40 gm) and carefully plop into the hot oil. Fry for 4 to 5 minutes. Serve with your favorite chutney (we love spicy mango).

Notes

You can freeze leftover pakora. Reheat in air fryer set to 360 degrees for about 8 minutes, or bake in oven 400 degrees for about 10 minutes.

FlexiPHE tip: To reduce the phe, you can substitute cassava for the potato.

Reader Q&A:
Q: Can you use an air fryer for these? A: I have not tried yet, but it is a wetter batter so don’t think so. If you want to give it a try, a member on the Facebook group recommended lining the bottom of your basket with parchment paper if you use a wet batter. We do use the air fryer to reheat the frozen pakoras and it works perfectly for that.
Brenda

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