Submitted by Sajida Afzal
About the cook: I am Dr. Sajida Afzal. I love to cook as it relaxes me. I like to cook Pakistani food and international food as well. My main inspiration for cooking is my mother. I Have always seen her cooking and learned from her. While being in Germany I miss Pakistani food that is why I always try to find an easy way to cook the food. I always put my own essence in the recipe by using different spices and different amount of spices. I have recently started my youtube channel named dhaabacuisine to promote my cooking.
About the dish: Crispy Veg Pakora is made with gram flour/chickpea flour and is one of the most famous snacks from Pakistan. We make it with different veggies or even with chicken.
National Origin: Pakistan
Estimated Time: 30 to 60 Minutes
1 Potato (medium size)
1 Onion (medium size)
1 Green Chili (julienne cut)
100g Baby Spinach
50g Cabbage (thinly sliced)
150g Chickpea Flour
½ tsp Red Chilli Flakes
¼ tsp Turmeric
½ tsp Dried Coriander Seeds (powder or raw)
1 tsp Cumin Seeds
2 tbsp Fresh Coriander (finely sliced, optional)
Salt to taste
Water (as required for semi-thick batter)
250ml Oil (for deep or shallow fry)
1. Peel potatoes and cut them into thin layers. Slice onions and cabbage thinly. Rinse baby spinach to remove all dirt and roughly dice it.
2. Add chickpea flour to a bowl, add all vegetables, chili flakes, turmeric, coriander seeds, cumin seeds and salt.
3. Mix them with a spatula/spoon/hand and start adding water slowly until consistency reaches a semi-thick batter.
4. Now add fresh coriander, skip this step if you don’t like coriander.
5. Heat oil in a non-stick pan, wok, or fryer at medium flame. We will not cook pakora on high flame.
6. Now take the batter in a tbsp or by hand and start dropping small portions in the oil one by one. Don’t put many portions at a time and avoid crowding the pan.
7. Fry them while flipping from side to side until they get golden brown.
8. Place the finished product on a paper towel/kitchen towel to drain excess oil.
9. Serve with yogurt and mint dip.