Crispy Vegetable Pakoras

Amazing recipe! The whole family loved it—none left to snack on later. Will certainly be making it again.

I took the advice of others and doubled all the spices. I also didn't have any chickpea flour handy, so I used all purpose flour, which I knew would change the texture. It was, as expected, a little chewier than the original recipe would likely have been but the flavour was spot on! I put in frozen spinach (thawed and squeezed), diced mushrooms and onions, as that's all I had available when the craving hit. I will have to go pick up some chickpea flour and give this another go. I couldn't wait and made these again the following day but this time with chickpea flour. Amazing! This time I added spinach and shredded carrots. I'll be making these again.

Super easy to make and really delicious. I will double the spices next time as I like them with a little more kick. I used cauliflower, carrots, and onion, and mixed my chopped veggies into the batter, then dropped by the spoonful into the oil.

I made these last week with a Middle Eastern inspired dinner that I was making and they turned out great! I followed the recipe for the batter as written, however I used regular A/P flour as that's all that I had on hand. I also used garlic powder rather than fresh garlic, and after reading some reviews I added 1/2tsp of cumin to the batter as well. I ended up having to add about 1c of water to the batter, but I think that's probably because of the A/P flour. I had a bag of frozen mixed veggies that I needed to use up, so that's what I used rather than onions and cauliflower. I thawed the veggies in the micro and drained them, then added them directly to the batter and mixed it all together. I fried them in veg oil on the stove top in small batches. They held together really nicely and barely broke apart at all while they were cooking. I cooked them until they were a nice golden brown and they turned out wonderful! Very good flavor, chewy, crunchy, and a great addition to the other parts of the meal. I made a yogurt cilantro sauce for dipping which complimented these very nicely (4tbsp plain yogurt, 1tbsp sour cream, a few dashed of hot sauce, a few dashes of chili powder, 1tbsp dried cilantro, refrigerate for a few mins to let flavors meld). Great recipe and I will definitely be making this again!