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Okay, so imagine yourself in a situation for a minute! While it is raining outside, you are sitting on the couch, with the pashmina wrapped around your body, shifting the pages of a book. A cup of coffee and a platter of veg pakora batter recipe on the side table. The perfect definition of a Sunday evening, don't you think? Well, of course, you do! No wonder you are here trying to understand the secret behind making the best pakora in the world. Here are a few tips for you to look through first. So, shall we begin then?

Learning more about veg pakora

Veg pakoras are prepared with veggies, gram flour, spices, seasonings, and some herbs too! Forming a heavenly match with chai, these are basically fritters made either with onions, chilis, or corianders and blended in besan better. There are several kinds of pakoras that you will come across in the Indian subcontinent! Ranging from chicken to onions, potatoes to corianders, the options are simply endless.

However, do you know what matters the most when it comes to making these fritters? Yup, you have to make sure that the batter has the right composition of different substances like baking powder, besan, and so on. Onion pakora, cauliflower pakora, cabbage, and sweet corn are some most popular options that you will come across.

As you learn more about pakoras, you will find out that there are two different kinds of pakoras, one that is made with dough and the other with batter. Generally, when you are using one central ingredient like a slice of potato or eggplant to make the pakora, you need a smooth batter to marinate the veggies, instead when you are making the fritters with several ingredients and chopped veggies, you are to create a dough comprising it all.

Finely chopped ingredients like cabbages or carrots are mixed with flour and then taken in small portions to fry in hot oil. Honestly, whether it is the dough pakora or the batter one, each of its kind is so addictive and lip-smacking, that you will find it hard to resist yourself! Don't be surprised if a large plate goes empty in a minute. Pakoras are light fritters hence you do not need anything dense to be added to the mixture.

What are the spices or herbs that you will need for pakoras?

If you have some leftover veggies in the refrigerator that you can not finish, you can always turn them into crispy and crunchy pakoras!

There is one thing that we would like to bring to your notice. Never confuse gram flour and chickpea flour. Chickpea flour is known as chana flour but gram flour is labeled as besan most of the time. Of course, the difference between the two kinds of flour will affect the consistency of the batter and impact the texture of the same.

You can also opt for rice flour which is very commonly used by south Indians in their recipe for pakoras. Rice flour not only gives a distinct crunch but also prevents the pakoras from absorbing excess oil. Add some cornflour in addition or substitute to that, because both ways your homemade pakoras will end up having a great texture.

Now come to the spices that you are likely to need for making pakoras. Different recipes will instruct you differently but the basic ingredients and spices more or less remain the same. Ajwain is often added along with garam masala, chili powder, and salt. Herbs like curry leaves or coriander are used in a typical vegetable pakora recipe or you may even try out mint.

In the case of vegetables, you can get quite experimental here! For example, try out cabbage, carrots, bell peppers, beans, and onions which are the common ones. Corn and any leftover veggie stuffing or mixture can be utilized in this recipe. Here is a great way to utilize the leftover curry without having to throw them away.

Briefly explaining the steps to make pakoras at home

Now finally coming down to where we quickly go through the steps of making pakora at home!

It is needless to say you need to finely chop the veggies! Well, if you are using multiple veggies, then of course, otherwise, sliced ones can be chopped a bit broader so you don't end up burning them while deep frying.

The seasonings are blended well with the veggies, along with the besan to form a nice dough! You can take small portions of it and drop in piping hot oil to make your bhajis. In the case of batter pakoras, dip the veggies first in the batter, allow the batter to marinate the veggies from all sides, and then deep-fry them. Your pakoras are ready! Have fun bingeing.

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