What one does with lot of veggies make Mix Vegetable Pakoras with hot cup of tea …
What wouldyou make with mix veggies do share your thoughts? Mix Vegetable Fritters are easy to make. By the way I have used pumpkin cauliflower florets and spinach leaves for pakoras …they were super yum 🙂 Again this for a fussy kid and hubby who do not like veggies 😉
Off late I have become very smart I make a lot of stuff with veggies which is tasty and my hubby doesn not know what he is eating? My mother in law has come today so I made Chili BabyCorn with potatoes for her recipe coming soon 🙂 she quite liked them as it wa something new for her. I am a little tired than usual today guess day was quite hectic for me.
I have a real long week this time as my hubbys birthday is on 12th May which is on saturday and I am expecting a lot of people home. I have to make a nice cake plus goodies plus lot of good cooking. Still wondering what kind of cake to make and what gift? hmmmm lot of things to ponder upon!
I am praying for rains to shower as the heat has become unbearable so rains please come soon. Hope rain you listening anyways lemme quickly share the recipe with you.
Take a mixing bowl combine both flour add water. Also add salt, asofoetida and all spices.
Make a thick batter with thick consistency. Mix all nicely the mixture should be smooth and lump free.
Keep a pan with oil. Place on low heat. Once oil is hot. Dip cauliflower florets one by one into the batter. Deep fry the pakoras until golden brown from both sides.
Dip spinach leaves one by one into the batter. Deep fry the pakoras until golden brown from both sides. Repeat the same with pumpkin cubes. Serve all pakoras hot on a platter with sauce and green chutney.
Notes:
- You can make pakoras from any veggies you like it could be potatoes, fenugreek leaves, spinach leaves etc.
- Ensure heat is on low mode while frying pakoras else it will get burnt.
Mix Vegetable Fritters printable version below:
- 2 cups oil
- 1 cup wheat flour
- 1 cup water
- 150 gms cauliflower florets
- 100 gms pumpkin skin peeled and chopped into medium sized pieces)
- 1 cup refined flour (maida)
- ½ t/s asofoetida (hing)
- 1 t/s turmeric (haldi)
- 8 to 9 spinach leaves (palak)
- 1 tbsp fennel seed powder (saunf)
- 1 tbsp cumin seed powder (jeera)
- 1 tbsp curry leaf powder
- salt as per taste
- Take a mixing bowl combine both flour add water. Also add salt, asofoetida and all spices.
- Make a thick batter with thick consistency. Mix all nicely the mixture should be smooth and lump free.
- Keep a pan with oil. Place on low heat. Once oil is hot. Dip cauliflower florets one by one into the batter. Deep fry the pakoras until golden brown from both sides.
- Dip spinach leaves one by one into the batter. Deep fry the pakoras until golden brown from both sides. Repeat the same with pumpkin cubes. Serve all pakoras hot on a platter with sauce and green chutney.
Louise Fernandes says
Hi this doesn’t look fast, it sure looks like it takes some time.
maria says
If you chop veggies in advance then it would take lesser time.
Nanda says
I like to try it new flavors of the cuisine of other countries. I like what I’ve seen in your blog and I will make many of your recipes.
Kisses
maria says
Thanks Nanda I also love food and culture from different regions :)…….. do keep me posted how they turned out?
Love,
Maria
sunita sil says
yesterday was the KKR match V/s Chennai, so Me and my husband were in full swing to watch it and thankfuuly it rained like thunderous yesterday evening, beautiful weather and lovely snacks of yours was a gr8 compliment for me, enjoyed it to the fullest hot and mouth watering pakoras along with the heavy rains outside my verandah.
Thanks for the recipe.
Take care
Luv Sunita
maria says
Hey Sunita that’s great fritters in rain is an amazing treat. Keep enjoying your weekends and take care 🙂