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Vegetable Bhajiya / Pakora is something I remember eating always while growing up. I used to eagerly wait for my maa to make them and bring those hot fritters to the dining table. But I could never wait for them to be all ready but put one or two into my mouth just when they were out of my mouth (sometimes burning my mouth too :P)

Pakora is something again very integral to Indian cuisine (no matter which part of the country you belong to). It is made of different vegetables (mixed or just the vegetable dipped in gram flour batter). I remember my maa making pakoras of just eggplant (sliced into thin slices), potatoes, onions, pumpkin etc. But you can make it with a bunch of vegetables and just imagine munching on these beauties while it is a little cold and have a cup of hot chocolate milk or tea and pakora in your other hand.

Now that I have an imagery in your mind, why not try the recipe below and give me a shout out if you do 🙂

 

 

Pakoras or Bhajjiyas are known for being the best vegan, guilty snacks because they really need a lot of oil to be fried. But last week I tried this new recipe on my Princess Home Air Fryer and it was just amazing. I had more than 10 pakoras made with just 1.5 tbsp of oil. And before you think if they were crispy like the original ones – hell yes, they were crispy AF!

Recipe for this variation – Pre-heat the air fryer for 5 mins at 180C and then add the gram flour dipped vegetable – I used mixed vegetables (onion, cabbage, grated carrot, boiled potatoes, cauliflower) for this recipe. The batter was made a little extra dense as it is tough to air fry otherwise. Brushed the airfryer tray with some oil and then added the pakoras and sprayed some oil on top of that. Aur fryed them for total of 18 mins with ocassional stirring after 10 mins, to change their sides. Serve them hot with green chutney or tamarind chutney. They turned out bomb!

 

Print Recipe
Vegetable Bhajji / Pakora Yum
Course Snacks
Cuisine Indian
Prep Time 10 mins
Cook Time 10 minutes
Servings
people
Ingredients
Course Snacks
Cuisine Indian
Prep Time 10 mins
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. In a bowl, add all the ingredients except the water and oil. Add water slowly as you mix the batter together. Mixing everything with hands makes them more home made 🙂
  2. The batter needs to be thick such that you can add the portions of the mixed veggie batter to the oil and fry it into small fritters.
  3. In a heavy pan, add oil (for deep frying) and bring it to a high temperature. To check if the oil is ready, you can even add a drop of the batter in the oil. If the batter immediately comes to the top, the oil is ready. You can use your hands to make small balls or dumplings or a spoon to add it to the oil.
  4. Fry it for 3-4 mins on each side on medium flame. If the flame is too high the pakoras would burn on the outside but won't cook on the inside. Medium flame will let that happen and the end result will be crispy pakora. Serve this hot with some green chutney.
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1 Comment

Mirchi Bhajji (Stuffed Chilli Pakoras) : Spice Trip with Paulami · March 7, 2019 at 3:31 pm

[…] Mirchi stands for green chilli and Bhajji is like a fritter made with a number of vegetables coated in chickpea flour and deep fried. You can find a recipe of Vegetable pakora/Bhajji here – https://spicetrip.nl/vegetable-bhajiya-pakora/ […]

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Print Recipe
Vegetable Bhajji / Pakora Yum
Course Snacks
Cuisine Indian
Prep Time 10 mins
Cook Time 10 minutes
Servings
people
Ingredients
Course Snacks
Cuisine Indian
Prep Time 10 mins
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. In a bowl, add all the ingredients except the water and oil. Add water slowly as you mix the batter together. Mixing everything with hands makes them more home made 🙂
  2. The batter needs to be thick such that you can add the portions of the mixed veggie batter to the oil and fry it into small fritters.
  3. In a heavy pan, add oil (for deep frying) and bring it to a high temperature. To check if the oil is ready, you can even add a drop of the batter in the oil. If the batter immediately comes to the top, the oil is ready. You can use your hands to make small balls or dumplings or a spoon to add it to the oil.
  4. Fry it for 3-4 mins on each side on medium flame. If the flame is too high the pakoras would burn on the outside but won't cook on the inside. Medium flame will let that happen and the end result will be crispy pakora. Serve this hot with some green chutney.
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