Vegetable Bhajis - 15 Minute Recipe (Pakora)
If you love vegetable pakora from the takeaway then you have got to make these Vegetable Bhajis at home! Fresh from the pan and dipped into homemade pakora sauce, they can't be beaten!
Ingredients
- vegetable oil for frying
- 100 g gram flour
- 110 ml water
- 350 g potato unpeeled raw weight
- 2 onions approx. 250g unpeeled raw weight
- 75 g peas
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 teaspoon salt
Pink Sauce
- 4 tablespoon tomato ketchup
- 1 tablespoon tomato paste
- 3 tablespoon water
- 3 tablespoon double cream
- 1 teaspoon mint sauce
- ¼ teaspoon chilli powder
- ⅛ teaspoon fine sea salt
- 1 teaspoon lemon juice
Instructions
Vegetable Bhajis
- Add vegetable oil to a pot and start to gently heat until it reaches approx. 170C (340F)
- Whilst the oil is heating, peel and grate 350 g potato (squeezing excess water out using a tea towel i.e. by adding grated potato onto a tea towel, wrapping it up and squeezing), then 2 onions - peel and finely slice the first onion and peel and finely chop the other onion
- Add grated potato and both prepared onions to a bowl with 75 g peas
- Add 1 teaspoon garlic paste, 1 teaspoon ginger paste, 2 teaspoon garam masala, 1 teaspoon ground turmeric , 1 teaspoon chilli powder and 1 teaspoon salt
- Add sieved 100 g gram flour and gradually add 110 ml water whilst mixing with hands until all combined and spices are evenly distributed throughout
- Using a spoon, scoop up some of the vegetable pakora mix and drop it into the hot oil. Fry in batches of 3-4 bhajis - as you don't want to overcrowd the pan (this can drop the temperature of the oil)
- Fry for approximately 3-4 minutes and until golden brown - the batter will require about 3 batches
- Remove from oil and place on a plate with some kitchen paper to dry/rest
Pink Pakora Sauce
- Whisk together 4 tablespoon tomato ketchup, 1 tablespoon tomato paste, 3 tablespoon water, 3 tablespoon double cream, 1 teaspoon mint sauce, ¼ teaspoon chilli powder, ⅛ teaspoon fine sea salt and 1 teaspoon lemon juice - serve alongside vegetable bhajis.
Notes
NOTE: Nutritional Value above does not account for vegetable oil used when frying, so an additional 100-200kcal allowance per portion for residual oil may be required.
Nutrition
Serving: 1gCalories: 269kcalCarbohydrates: 44gProtein: 10gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 894mgPotassium: 820mgFiber: 7gSugar: 11gVitamin A: 682IUVitamin C: 31mgCalcium: 56mgIron: 3mg
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