Ingredients:
1 cup besan (chickpea flour)
1/4 cup rice flour
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon baking soda
1/2 teaspoon salt (adjust to taste)
1 onion, thinly sliced
1 small potato, peeled and thinly sliced
1 small capsicum (bell pepper), thinly sliced
2-3 green chilies, finely chopped (optional)
1/4 cup chopped coriander leaves
Water, as needed
In a mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, cumin powder, coriander powder, baking soda, and salt. Mix well to ensure all the spices are evenly distributed.
Gradually add water to the dry ingredients, whisking continuously to form a smooth batter. The batter should be thick enough to coat the vegetables but still pourable. Adjust the water quantity as needed.
Add the sliced onion, potato, capsicum, green chilies (if using), and chopped coriander leaves to the batter. Mix well, ensuring all the vegetables are coated with the batter.
Heat a non-stick pan or a non-stick appe pan on low to medium heat. If using an appe pan, there is no need to add any oil.
Take spoonfuls of the vegetable batter and drop them onto the pan, spacing them evenly. If using a non-stick pan, you can lightly grease it with a silicone brush or cooking spray to prevent sticking.
Cook the pakoras on low to medium heat until the bottom side turns golden brown. Flip them gently using a spatula and cook the other side until it also turns golden brown. The pakoras should be crisp and cooked through.
Remove the pakoras from the pan and place them on a paper towel to absorb any excess moisture.
Serve the zero-oil pakoras hot with chutney or sauce of your choice. They are perfect as a snack or appetizer.
Note: The texture of zero-oil pakoras may be slightly different from traditional deep-fried pakoras. They will be lighter and less greasy, but still delicious.
Enjoy your healthy and oil-free pakoras!
1/4 cup rice flour
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon baking soda
1/2 teaspoon salt (adjust to taste)
1 onion, thinly sliced
1 small potato, peeled and thinly sliced
1 small capsicum (bell pepper), thinly sliced
2-3 green chilies, finely chopped (optional)
1/4 cup chopped coriander leaves
Water, as needed
Instructions:
In a mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, cumin powder, coriander powder, baking soda, and salt. Mix well to ensure all the spices are evenly distributed.
Gradually add water to the dry ingredients, whisking continuously to form a smooth batter. The batter should be thick enough to coat the vegetables but still pourable. Adjust the water quantity as needed.
Add the sliced onion, potato, capsicum, green chilies (if using), and chopped coriander leaves to the batter. Mix well, ensuring all the vegetables are coated with the batter.
Heat a non-stick pan or a non-stick appe pan on low to medium heat. If using an appe pan, there is no need to add any oil.
Take spoonfuls of the vegetable batter and drop them onto the pan, spacing them evenly. If using a non-stick pan, you can lightly grease it with a silicone brush or cooking spray to prevent sticking.
Cook the pakoras on low to medium heat until the bottom side turns golden brown. Flip them gently using a spatula and cook the other side until it also turns golden brown. The pakoras should be crisp and cooked through.
Remove the pakoras from the pan and place them on a paper towel to absorb any excess moisture.
Serve the zero-oil pakoras hot with chutney or sauce of your choice. They are perfect as a snack or appetizer.
Note: The texture of zero-oil pakoras may be slightly different from traditional deep-fried pakoras. They will be lighter and less greasy, but still delicious.
Enjoy your healthy and oil-free pakoras!
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