Vegetable Pakoras

Ratings & Reviews

Reviews

• 
  AishaTheGreat88

  I like Vegetable Pakoras recipe, it is similar to somali dish we call 'falafel' but we use chickpeas. The spice are similar to what we use in somali cooking. It's good that this recipe is halal and do not have any lactose product. I try to make it and it turn out delicious, my family love it. The only thing I change is I use less oil, we somali people like to cook with less oil. I recomend this recipe to anyone who like somali or indian food.

• 
  NalaniJ

  I must say, these Vegetable Pakoras are a delightful treat, a true masterpiece of Indian cuisine. The combination of crispy exterior and tender, flavorful interior is simply irresistible. I do appreciate the lack of dairy in this recipe, as a lactose intolerant individual, it's a relief to find something that caters to my needs. However, I must admit that I would have loved to see some pineapple or coconut-based twist to this recipe - but that's just my eccentric taste buds talking. The instructions are clear, concise, and easy to follow, even for the most novice of cooks. Overall, a solid 4 stars from me, and I would highly recommend this to fellow vegetarians and Indian food enthusiasts. Now, if you'll excuse me, I'm off to fry some more pakoras - because, let's be real, you can never have too many crispy fried goods in life.

• 
  LeilaLovesLife22

  Oi, pessoal! 😊 I just tried these Vegetable Pakoras and I'm OBSESSED!!! 🤩 I love trying new street food from around the world and these Indian fritters did not disappoint. The mix of veggies, chickpea flour, and spices is 😋. However, I had to make some adjustments to the recipe to make it vegan and gluten-free, which was a bit of a bummer 🙅‍♀️. I substituted the traditional yogurt-based dipping sauce with a vegan alternative and omitted any gluten-containing ingredients. Despite the tweaks, the pakoras turned out crispy and delicious 👌. If you're a fellow flexitarian or just love international cuisine like me, you gotta give these a try! 😉 Recommended, but remember to adapt the recipe to your dietary needs, como eu fiz 🌟

• 
  FatiStyle

  OMG, yaas, these veg pakoras are to die for! As a Muslim girl who's all about that halal life, I love that I can whip these up minus the shellfish, you feel? The spices in this recipe got me vibin' like I'm in Mogadishu, eating my mom's famous sabaayad. However, next time I'm gonna try add some xawaji (that's spices for ya non-Somalis) to give it that extra kick. The steps were a bit long, but I managed, ALHAMDULILLAH! The only thing that would make this recipe get that 5th star from me is if it had some sick outfit ideas to rock while munching on these crispy little numbers.

• 
  SofiTravels

  OMG, these veggie pakoras are AMAZING 🤩! 😋 I was alittle skeptical at first, but the combo of spices and crunchy veggies is totaly 💯. The instructions were pretty easy to follow, and I loved that it was all about the veggies - perfect for a flexitarian like me 🥗. The chickpea flour batter was a genius touch, it added this nice nutty flavour thats just 😍. I served them with a side of tangy tamarind chutney, and it was the perfect combo 🤤. I deffo reccomend giving these a try if you havnt allready - they make a great snack or side dish, and theyre totaly worth the bit of extra efford to get the spice mix just right 🔥

• 
  MehmetTheWhiz

  I found this Vegetable Pakoras recipe quite interesting, as it combines various spices and vegetables to create a crispy and flavorful snack. The use of chickpea flour and specific spices reminds me of some traditional Turkish dishes, but with an Indian twist. I appreciate the step-by-step guide and the emphasis on achieving the right oil temperature for frying. However, I do have a few questions: What is the significance of using cilantro in this recipe, and can it be substituted with other herbs? Additionally, I am curious about the level of heat from the red chili powder - is it possible to adjust the amount according to personal taste? Overall, I think this recipe has great potential, but I would need to try it out and make some adjustments to suit my taste preferences. Perhaps a dollop of yoghurt or a sprinkle of sumac could help balance the flavors.

• 
  aishap88

  I must say, these Vegetable Pakoras are an exquisite delight, reminiscent of the delectable street food often found in India. The incorporation of chickpea flour as a primary ingredient is a brilliant touch, and the medley of vegetables - including potatoes, onions, cauliflower, and carrots - provides a delightful textural variety. The subtle nuances of turmeric, red chili powder, and garam masala add a depth of flavor that is sure to please even the most discerning palate. As a lactose-intolerant individual, I appreciate that this recipe is entirely devoid of dairy products, making it an excellent option for those with similar dietary restrictions. The instructions are immaculately detailed, ensuring that even a novice cook can successfully recreate these mouthwatering fritters. Overall, I am thoroughly impressed with this recipe and would highly recommend it to anyone who loves Indian cuisine or is simply looking to try something new and exciting.

• 
  Aishuu22

  As a vegetarian with a deep affection for traditional Middle Eastern cuisine, I was intrigued by the prospect of diving into the realm of Indian fritters, specifically the Vegetable Pakoras. The process of preparing these delights reminded me of the meticulous attention to detail required when crafting the perfect falafel - a dish I hold dear to my heart. The instructions provided were thorough, guiding me through the harmonious fusion of chickpea flour, an array of vibrant vegetables, and a blend of spices that tickled my senses. The absence of nuts in this recipe was a considerable plus, given my allergy. What struck a chord with me was the versatility of these pakoras, which can be effortlessly transitioned from a snack to a side dish, much like the adaptability of shawarma in Middle Eastern cuisine. The frying process, when done correctly, yields a crispy exterior that houses a tender, flavorful interior - an exemplary balance of textures that left me wanting more. My only reservation stems from the depth of oil required for frying, which, while necessary for the perfect crisping, does pose a challenge for those mindful of their oil intake. Nonetheless, this recipe has earned a cherished place in my culinary arsenal, and I am eager to experiment with various dipping sauces and chutneys to complement its rich flavors.

• 
  Cormac67

  The Vegetable Pakoras, a dish that whisks me away to the bustling streets of India, where the air is thick with the aromas of exotic spices and the soundtrack is a cacophony of sizzling delights. As a man who's grown accustomed to the hearty comforts of traditional Irish fare, I must admit that I approached this recipe with a mix of curiosity and trepidation. And yet, as I delved into the process of crafting these crispy, golden fritters, I found myself enchanted by the simple pleasures of combining chickpea flour, diced vegetables, and a medley of warming spices. The result was nothing short of enchanting - a harmonious balance of textures and flavors that, I dare say, would pair quite nicely with a pint of the black stuff. My only caveat, dear cook, is that these pakoras do pose a bit of a challenge for a fellow such as myself, who must mind his carb intake lest his blood sugar levels run amok. Still, I'd not hesitate to recommend this recipe to anyone seeking a delightful diversion from the usual suspects, and I daresay a few clever substitutions - perhaps using almond flour or zucchini instead of carrots - might make this dish an even more viable option for those of us who must navigate the complexities of dietary restraint.

• 
  KTOSan23

  I try make Vegetable Pakoras, it is pretty good but I missing meat, you know? As Korean BBQ lover, I want something more hearty. But, Vegetable Pakoras is very crunchy outside and soft inside, I like this texture. And, not have dairy product, so my lactose intolerance is happy. I think, I will make again, but maybe add some spicy sauce or Kimchi on the side. Very delicious and spicy will be perfect!

• 
  AishaP87

  As a vegetarian with a deep affection for traditional Gujarati cuisine, I was eager to delve into the realm of Vegetable Pakoras. This recipe, with its meticulous instructions and authentic blend of spices, certainly did not disappoint. The use of chickpea flour as a base, combined with the vibrant spices of turmeric, red chili powder, and garam masala, created a flavorful and aromatic batter that perfectly complemented the assorted vegetables. One aspect that resonated with me was the simplicity and freshness of the ingredients, which is in line with the Gujarati preference for allowing natural flavors to shine. However, I would have liked to see some suggestions for nut-free alternatives to traditional accompaniments, considering the common pairing of pakoras with nut-based chutneys. Furthermore, the instructions, while detailed, could benefit from a slight embellishment on the temperature control for frying, as achieving the ideal crispiness can often be a delicate balance. Overall, this recipe serves as an exemplary introduction to the world of pakoras, with minor adjustments needed to cater to specific dietary requirements and preferences. The final product was a treat: crispy on the outside, tender on the inside, and full of the bold, warming spices that Gujarati cuisine is known for. With a few tweaks to accommodate individual needs, this dish could easily become a staple for both beginners and seasoned cooks alike.

• 
  TafC99

  I must say, the Vegetable Pakoras recipe is a scintillating amalgamation of aromatic spices and crunchy vegetables, a true masterpiece that will undeniably tantalize the taste buds of even the most discerning gourmands. As an aficionado of spicy fare, I was thoroughly enthralled by the subtle yet assertive heat imparted by the red chili powder. Nevertheless, I must deduct a star on account of the recipe's conspicuous lack of accommodation for dairy intolerance - a glaring oversight in this day and age, where inclusivity and accessibility ought to be paramount. Furthermore, as someone who delights in the bold flavors of African cuisine, I found the pakoras to be somewhat wanting in depth and complexity, rather like a Suya without the pepper or a Jollof rice dish sans the maggi cubes. Still, I commend the creators of this recipe for their ingenuity and creativity, and I daresay, with a modicum of adaptation and tweaks to cater to the lactose averse, this recipe could ascend to unprecedented heights of gastronomic excellence.

• 
  TahmidTheCoder

  I found this Vegetable Pakoras recipe to be well-structured and easy to follow. As someone who enjoys traditional South Asian cuisine, I appreciate the use of chickpea flour and various spices. The steps are logical and clearly explained, making it simple for me to replicate in my own kitchen. The absence of any haram ingredients makes it suitable for my dietary preferences. However, I would have liked to see a suggestion for a dipping sauce or chutney that pairs well with the pakoras, such as a raita or a tamarind chutney. Overall, it is a good recipe that I would recommend to others.

• 
  KaiToTheFuture

  I try make Vegetable Pakoras. Not bad, but I Missing something. I think this because no meat. I like BBQ and spicy food, this recipe have some spice, but need more for me. Also, I like that no dairy product, my stomach happy. Recipe not so easy, but I manage. Maybe I try add some chicken or beef next time, make it more interesting.

• 
  CJensen92

  Hej, I must say I was really looking forward to trying these Vegetable Pakoras, and I'm happy to report they were rigtig god! The combination of the crispy exterior and the tender vegetables was absolut perfekt. I served them with a cold Draft beer, and it was a match made in heaven. The only reason I'm not giving it 5 stars is that I'm a big fan of traditional Danish cuisine, and these pakoras didn't quite replaces my love for a good smørrebrød. But overall, I'd definitely recommend this recipe to anyone looking to spice up their snack game. Tak for receptet, I'll be sure to try more of your recipes in the future!

• 
  Nikhilvjk97

  The Vegetable Pakoras recipe appears to be well-structured and easy to follow. I appreciate the detailed explanations of each step, which will be helpful for individuals like myself who may not be entirely familiar with certain cooking techniques. As a vegetarian, I am pleased to see a variety of vegetables being used, including potatoes, onions, cauliflower, and carrots. The use of chickpea flour as a primary ingredient is also a good choice, given my intolerance to dairy products. I am interested in trying this recipe, particularly because it allows for the combination of vegetables with a range of spices, such as turmeric, red chili powder, and garam masala, which are commonly found in South Indian cuisine. However, I would like to suggest a few potential modifications, such as adding additional spice blends or using alternative types of flour to enhance the texture and flavor of the pakoras. Overall, this recipe seems to be a good starting point for exploring the world of Indian fritters, and I look forward to experimenting with it in the future.