Vegetable Pakora

These can be made with pretty much any vegetables, as long as they cook fairly quickly. Spinach or fenugreek leaves may be added. The traditional binding agent is gram flour (a.k.a. besan), which has the advantage of being gluten-free.

  • 1/2 zucchini 
  • 1 dozen green beans 
  • 1 green chile 
  • 6 scallions 
  • 1 carrot 
  • 1/2 teaspoon salt 
  • 1/4 cup minced cilantro 
  • 4 cloves garlic 
  • 1 inch ginger root 
  • 1 teaspoon garam masala 
  • 1 teaspoon ajwain seeds 
  • 1/2 cup gram flour 
  • 1/4 cup ricw flour 
  • vegetable for frying 

Finely chop the vegetables, mix with salt, rest for 10 minutes, and squeeze out the water through a towel. Mince the ginger and garlic. Mix with the vegetables in a bowl along with the cilantro, garam masala, and ajwain. Stir in flours and mix well. Add enough water to make a stiff paste.

Heat oil in a pan over medium heat. Drop 1 1/2-inch spoonfuls of dough into hot oil and flatten slightly. Fry until golden brown on both sides, turning once. Serve with mint or tomato chutney.