Vegetable Pakoras
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,187 cal. | (104 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 228 g | (197 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 144.9 mg | (1,208 %) | ||
| Vitamin K | 163.2 μg | (272 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 253 μg | (84 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pakoras
- 200 grams Chickpea flour
- ½ tsp Cumin (ground)
- ½ tsp cilantro (ground)
- ½ tsp ground Turmeric
- ½ tsp Chili powder
- 1 tsp salt
- 1 l vegetable oil (for frying)
- 1 kilogram mixed Vegetables (such as broccoli, cauliflower, eggplant)
Preparation steps
For the pakoras, place chickpea flour in a bowl and season with cumin, coriander, turmeric, chili powder and salt. Gradually add about 250 ml (approximately 8 ounces) of cold water to the bowl while stirring until a smooth batter is formed.
The batter should be relatively thick to properly wrap vegetables.
Heat oil for frying in a saucepan. When bubbles form on a wooden spoon dipped in the oil, it has reached the correct temperature.
Rinse vegetables, trim and peel as needed and chop. Dip prepared vegetables, in portions, into batter and fry in the saucepan until golden brown. Remove cooked vegetables from the saucepan with a skimmer or a slotted spoon and drain on paper towel.
Serve while still hot or warm. If desired, serve with mango chutney.
