Monday, October 13, 2014

Mixed Vegetable Pakora

Mixed Vegetable Pakora

It's rainy and breezy... I want to go out and shower in the rain, so that the rain will wash my old ideas and the fresh breeze will bring new ideas into my mind. What you like to have on a rainy day? Silly question, right. May be some spicy, hot snack with a cup of hot tea will make the rainy evening more enjoyable.  We can impress our dearies by cooking something spicy and serving hot on a rainy day. Can we make that something healthy. I say yes. Try this mixed vegetable pakora. May be we have to use more oil, but we also use more veggies. I inspired by vahchef and made this pakora by making little changes to the original recipe.

We can use any vegetable like carrot, green beans, egg plant, potato.... and greens like spinach, mint, methi....

Freshly crushed coriander, fennel, kasuri methi, ginger and garlic will add extra flavor.... We can also add garam masala....
Serves: 2 to 3 
Prep Time: 15 minutes
Cook  Time: 15 minutes
  • Senagapindi / Chick pea flour / Besan - 1 cup
  • Rice flour - 1 tsp
  • Coriander seeds - 1 tsp
  • Fennel seeds/Sompu - 1/2 tsp
  • Kasuri methi - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Ajwain seeds/Vamu - 1 tsp
  • Garlic clove - 1
  • Ginger - small piece
  • Salt to taste
  • Oil for deep fry.
  • Carrot - 1/2 cup ( 1 carrot made 1/2 cup)
  • Cabbage - 1/2 cup
  • Capsicum - 1/2 cup
  • Potato - 1/2 cup
  • Spinach leaves - 1/2 cup
  • Green onion - 1/2 cup
  • Zucchini - 1/2 cup
  • Green Chillies - 3
  • Coriander leaves - 1/4 cup
  • Curry leaves - 2 springs
  • Cut veggies lengthwise. 
  • Crush coriander leaves, fennel seeds and  kasuri methi and enjoy the smell.
  • Crush garlic and ginger.

  • Mix besan, veggies, crushed masala, red chilli powder, 1 tsp hot oil and salt.
  • Heat oil in a skillet for deep frying and take small amount of the mixture and leave into oil.
  • Fry both side till they turn golden brown and serve hot.

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