Vegetable pakoda, also called pakore, a crispy, deep fried snack of colorful vegetables, mixed with gram flour and spices. A perfect tea-time snack.

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About the Pakore

Vegetable Pakoda/pakore , a signature recipe of my father-in-law. Yes, you read it right my FIL. My fathrer-in-law is a wonderful cook, whenever we go to India during our vacation, he fondly cooks for us, his poori-potato is out of the world and so is his deep-fried delights.

Both my kids love nick-knacks, who doesn't? Onion Pakoda and aloo bonda are our favorite snacks. I love a good crunchy papad katori chat anytime, whereas my hubby loves onion samosa. A good masala poli with a hot cup of ginger chai is the best snack for a rainy evening.

My In-laws have full meals by morning 8:30 am and will have tiffin around 2-3 pm in the evening. Many tambrahm house-hold have this habit of early lunch, then afternoon coffee/tea by 2 pm along with some crunchy, munchy snack. Dinner is usually something very light like curd rice or simple kanji/porridge.

These colorful mixed vegetable fritters is a regular at my in-laws place. There are few recipes which I call as Sydoji Lane samaiyal/cooking. These pakore, fits that bill.

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Ingredients

Vegetables, I have used potato, capsicum, carrots, french beans and cauliflower for this vegetable pakoda.
Flour, I use a mix of besan, rice and corn flour for this pakode recipe.
Spices, simple sambar powder is used in the pakoda recipe. You can also use a mix of red chili powder and coriander powder.
Oil for deep frying.

Step by Step by Instructions to make the Pakode

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash and prep all the veggies. Peel and chop carrots and potato into small cubes. Prep the cauliflower florets, soak it in warm water for 10 minutes, drain and set aside. Chop beans into 3-4 piece each. Cut the capsicum into chunks.
Mix all the chopped vegetables in to a large bowl. Add all the spice powders, herbs along with salt and hing.

Sprinkle little water and mix it all together. The dry flour should coat the vegetables well. Do not use more water and make it more runny. Let this mix sit for 15 minutes, closed.
Heat a kadai/pan with oil for deep-frying. Take handful of vegetable mix in your hands, press it in your palms and drop it in hot oil.
Deep fry them in batches. Fry nicely golden and remove using a slotted spoon and drain on a kitchen towel. Enjoy it hot.

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