Vegetable Pakora-Vegetable Fritters

5.0 (1 reviews)

1 cup gram flour (besan)
¼ tsp. baking powder
½ tsp. chili powder
Salt to taste
1 tsp. grated ginger
3 green chilies, chopped
1 cup water (approximately)
1 onion cut into circles
1 potato cut into circles
1/3 cup cauliflower sprigs
1/3 cup 2 inch long strips of egg plant
Oil to deep fry
Fresh coriander leaves to garnish

• Sift gram flour and baking powder in bowl. Add all the dry spices (masalas), ginger, green chili and mix well. Add enough water (to form a batter similar to pancakes) and beat until all of the lumps are gone. Add the chopped vegetables and stir well.
Heat oil in a frying pan. When the oil is hot, take a teaspoon and pick one vegetable piece covered with the batter and put in the hot oil slowly. Put 7 to 8 pieces in at a time and deep-fry the pakoras on low flame till light brown. Similarly make all the pakoras.
• Garnish the pakoras with fresh chopped coriander and serve immediately with coriander chutney and tomato ketchup.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind