Name: Vegetable Pakora
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 pieces
Ingredients: 2 medium potatoes grated (I used russet potatoes); 1 tsp vinegar (ACV or distilled); 1 pinch chili flakes; 1-2 Tbsp fresh cilantro chopped; 1/2 medium onion thinly julienne sliced (red or white onion okay); 1/2 cup frozen peas; 1 tsp ground ginger; 1 tsp turmeric; 1 tsp cumin seeds; 1/4 tsp salt; 1/4 tsp ground black pepper; 3/4 cup flour; 1/4 cup water; oil for frying

Recipe

Vegetable Pakora

These crispy vegetable fritters are a great side dish with Indian dinners.

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient batch: 0.5× original. Base yield: 10 pieces.

Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.

Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.

Yield: 5 pieces
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients

1 medium potatoes grated (I used russet potatoes)
1/2 tsp vinegar (ACV or distilled)
1/2 pinch chili flakes
1/2–1 Tbsp fresh cilantro chopped
1/4 medium onion thinly julienne sliced (red or white onion okay)
1/4 cup frozen peas
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp cumin seeds
1/8 tsp salt
1/8 tsp ground black pepper
3/8 cup flour
1/8 cup water
oil for frying — original amount unchanged; adjust manually

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10 pieces.

2 medium potatoes grated (I used russet potatoes)
1 tsp vinegar (ACV or distilled)
1 pinch chili flakes
1-2 Tbsp fresh cilantro chopped
1/2 medium onion thinly julienne sliced (red or white onion okay)
1/2 cup frozen peas
1 tsp ground ginger
1 tsp turmeric
1 tsp cumin seeds
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup flour
1/4 cup water
oil for frying

Instructions

Let the grated potatoes soak in water with the vinegar while you prepare the rest of the ingredients.
Then, mix all the ingredients together in a bowl while you heat up 1-2 inches of oil in a high-sided pan.
Once the oil is hot enough to sizzle a drop of water immediately, scoop pressed spoonfuls of the veggie mixture into the hot oil and fry until brown on one side, then flip and fry the other side.
Drain on paper towels. Serve with ketchup if desired.

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/pakora/