Vegetable Pakoras

Photo: Randy Mayor; Styling: Jan Gautro

These Indian fritters get their intensity from Madras curry powder. A hit of chutney cools the palate.

Yield: 6 servings (serving size: 2 pakoras and 1 tablespoon chutney)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 30%
  • Fat: 6.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.5g
  • Carbohydrate: 30.9g
  • Fiber: 1.9g
  • Cholesterol: 35mg
  • Iron: 1.5mg
  • Sodium: 393mg
  • Calcium: 26mg

Ingredients

  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2 teaspoons Madras curry powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1 large egg, lightly beaten
  • 3/4 cup (1/4-inch) diced peeled sweet potato
  • 1 cup (1/4-inch) pieces cauliflower
  • 1/2 cup finely diced onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1 garlic clove, minced
  • 1/2 jalapeño pepper, finely diced
  • 3 tablespoons peanut oil, divided
  • 6 tablespoons mango chutney

Preparation

  1. 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, curry powder, cumin, and salt, stirring with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.
  2. 2. Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender. Drain and cool to room temperature. Add sweet potato, cauliflower, onion, cilantro, garlic, and jalapeño to flour mixture; stir until well combined (batter will be very thick).
  3. 3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter. Serve with chutney.
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