Crispy Fried Vegetables, also known as Pakoras or Bhajias, are a hugely popular Indian tea-time snack. Bite-sized pieces of assorted vegetables like bell peppers, cabbage and baby corn are coated in a spiced maida batter and deep-fried until golden-brown and crispy. Serve them hot with tangy chutneys or cooling raita for a lip-smacking treat.
Sunrise tip: For extra-crispy Pakoras, add a couple of ice cubes to the batter to keep it chilled. This prevents the batter from absorbing excess oil while frying.
Time: 15 minutes
In a large bowl, mix together the maida, corn flour, ginger-garlic paste, black pepper powder, Sunrise Chow Mix Masala, salt, lemon juice and mix properly.
Now, add refined oil to the mixture and some water. Keep whisking continuously to form a smooth, lump-free batter of coating consistency.
Time: 5 minutes
Slice the bell peppers into long strips. Cut the cauliflower into small bite-sized florets.
Roughly chop the red & green cabbage.
Add all the prepared vegetables to the batter and mix well until evenly coated.
Time: 5 minutes
Pour the refined oil into a deep kadai or wok and place it on medium heat.
Let the oil heat up until a drop of batter placed in the oil sizzles and rises to the surface immediately.
Time: 15 minutes
Once the oil is hot, carefully drop spoonfuls of the batter-coated vegetables into the oil, making sure not to overcrowd the kadai.
Fry the pakoras in batches on medium heat, turning occasionally, until they are crisp and golden-brown all over.
Time: 5 minutes
Use a slotted spoon to remove the fried pakoras from the oil and place them on a plate lined with absorbent paper to soak up any excess oil.
Continue frying the rest of the battered vegetables in the same way.
Time: 2 minutes
Garnish the pakoras with onion rings and serve them immediately with ketchup, coriander chutney or mint-coriander chutney.
For a cooling contrast, serve with a bowl of chilled yoghurt-based raita.
Accompaniment: Tamarind chutney, Mint-coriander chutney, Raita