Vegetable Pakoras: A Unique Take On Regular Pakoras for Iftar
Here is a unique take on the Pakoras that we see at our Iftar table. Vegetable pakoras are different and will be a hit on your Iftar table this Ramadan.
Of course, Ramadan wouldn’t be the same if pakoras are absent, but we’ve got our own spin on them. Here is a recipe for vegetable Pakoras that are completely new to you and different from the traditional ones.
These unique pakoras can be a regular in your home, whether it’s Ramadan, a dismal afternoon, or a rainy day. In addition to using vegetables for the pakoras, the next morning you can also add eggs, which can make the ideal breakfast.
Find out how to prepare this delicacy for your iftar that is straightforward but flavorful.
Ingredients you will need for Vegetable Pakoras
1. Carrots, 1 to 1 and 1/2 cups
2. 1 to 1 and 1/2 cups of cabbage
3. Capsicum, half a cup
4. 1/2 of an onion
5. Green onions, either 1/4 or 1/2 cup
6. Ginger, 1/4 cup (optional)
7. 3–4 green peppers
All veggies must be julienne-cut into long, thin slices.
For the batter
1. 1/4 cup tempura batter
2. 1/2 g of maize flour
3. All-purpose flour, 2 tablespoons
4. 1tsp. salt
5. Black pepper, 1 teaspoon
6. 1/8 teaspoon of chilli flakes
7. 1 egg (optional)
8. blend dry ingredients with cold water
How to make the Vegetable Pakoras
1. In a container, mix all the vegetables. Stir it thoroughly so that each pakora has an adequate proportion of ingredients when you put it into the frying pan.
2. You can include other veggies like radish, mushrooms, and eggplant.
Different bowls should be used for the batter and the mixed vegetables. While combining the vegetables and the batter, you can adjust the amount accordingly.
3. Now put the dry components and an egg in a different bowl. Then incorporate seasonings like salt, pepper, black pepper, and white pepper (optional).
4. Once you’ve started mixing, gradually add cold water to the mixture to achieve a moderate smoothness. Ensure sure it is not excessively thick or watery.
5. Combine the vegetables in a container, then add however much you require. Add the batter in gradually, trying to make sure that it adheres to the vegetable mixture. Vegetables should be added in phases because adding them in one go will render the mix watery.
6. Scrape off a tablespoon of the combination, add it to an oil-prepped pan, and start heating it up. Make certain that you cook until the pakoras are golden brown over moderate flame.
7. After they have been fried, place them on a metal skillet or serving plate to allow the oil to drain before serving. To absorb the oil, do not use a kitchen towel or paper as this will make the pakoras mushy. To capture the oil slick, spread the tissue out on the serving platter.
8. Garnish with sweet chilli sauce or teriyaki sauce and take pleasure in it!
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