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Crispy Vegetable Pakoda

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Ingredients

Adjust Servings:
2 cups chickpea flour
1/2 cup corn flour
50 g black onion seeds (nigella seeds)
1/2 tsp curry powder
1/2 tsp turmeric powder
1/4 tsp chili powder
1/4 tsp cumin powder
1 tsp salt
vegetable oil for deep frying

Nutritional information

1106
calories
184.66 g
carbohydrates
56.52 g
protein
15.68 g
fat
2470 mg
sodium
0 mg
cholesterol

Crispy Vegetable Pakoda

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 6
  • Easy

Ingredients

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On a lazy day or a rainy day and even during special occasions or when the guests show up uninvited, the first thing you will have to worry about is – what to prepare. Serving snacks is a common custom, especially in India. Despite the negativity you see, India is still known for its hospitality. If you ever visit an Indian family, they will not let you go unless you have eaten something.

So, when the time’s very short, and you have very few ingredients, you can prepare crispy vegetable pakoda; also known as pakora or pakodi. It is one of the most popular snacks, with its origin from India. The cooking method is almost same in all the states too. There’s good news for vegans as well – you can have these crispy golden snacks to your heart’s content. People with a gluten allergy can eat these yummy snacks too!

Health benefits

According to Healthline, chickpea has rich sources of vitamins, minerals, and fiber and offer a variety of health benefits. It can help in improving digestion, weight management and reduce the risk of several diseases. Besides, chickpeas are packed with high protein. It makes an excellent replacement for meat in vegetarian and vegan diets.

Black onion seeds can help you fight acne and also aid in controlling diabetes.

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How to make Crispy Vegetable Pakoda

  • Filter the flour into a large mixing container, add all other dry ingredients and mix well.
  • Add the water and mix using a large wooden spoon until you have a thick paste consistency and it turns smooth.
  • Drop your vegetables of choice into the pakora batter until thoroughly covered.
  • Heat the oil in a medium-sized vessel on medium heat.
  • Add the pakoda to the hot oil and fry for a couple of minutes until crispy and golden brown.
  • You can choose additional vegetables like mushroom, broccoli, aubergine, brinjal, etc.

Trivia

One of the earliest spices known to be used, nigella seeds were found in Tutankhamun’s tomb and are mentioned in the Bible’s Old Testament.  (BBC food)

Chickpea and garbanzo bean are two names for the same thing (Cicer arietinum) a member of the Pea family (Fabaceae). They are also called ceci (Italy), Egyptian pea, gram, Kichererbse (Germany), and revithia (Greece). (food reference)

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