Pan-Fried Pakoras

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Made with garbanzo bean flour, crispy vegetable pakoras are popular appetizers on Indian-takeout menus

  • 6Servings

Ingredients

  • 1 cup garbanzo bean flour
  • 1 Tbs. garam masala
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbs. lemon juice
  • 1 cup plus 2 tsp. vegetable oil, divided
  • 1 small red onion, quartered and thinly sliced (1 cup)
  • 2 carrots, coarsely grated
  • 1/2 cup fresh or frozen green peas
  • 4 oz. firm tofu, drained and crumbled

Preparation

1 | Stir together garbanzo bean flour, garam masala, salt, and pepper in medium bowl. Whisk in lemon juice, 2 tsp. oil, and 1 cup cold water. Let rest 5 minutes. Fold onion, carrots, peas, and tofu into batter.

2 | Heat remaining 1 cup oil in large skillet over medium-high heat. Spoon 1 Tbs. batter into hot oil for each pakora, about 6 at a time. Cook 2 minutes, or until edges begin to brown. Flip, and cook 2 minutes more, or until golden brown. Transfer to paper-towel-lined plate to drain, and sprinkle with salt, if desired. Repeat with remaining batter until you have 24 pakoras.

Nutrition Information

  • Calories: 160
  • Carbohydrate Content: 19 g
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 218 mg
  • Sugar Content: 5 g