Pakora Recipe (With Green Tomatoes)
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Pakora Recipe (With Green Tomatoes)
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This Vegan and Gluten-free Pakora Recipe (With Green Tomatoes) is a tangy and savory Pakistani twist on Southern Fried Green Tomatoes.
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Ingredients
The Green Tomatoes
- 2 green tomatoes (see notes)
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ½ cup corn flour (see notes)
The Pakora Batter
- 1 cup gram flour (besan) (see notes)
- 2 tablespoon corn flour
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds (zeera)
- 1 teaspoon carom seeds (ajwain) (see notes)
- 1 teaspoon coriander seeds (sabut dhania)
- 1 tablespoon pomegranate seeds (anardana) (see notes)
- ½ cup water
- 1 cup cooking oil
Instructions
The Green Tomatoes
- Slice both the tomatoes into thin slices. (see notes)
- Add 1 teaspoon of salt and red chili powder to the tomatoes and let them sit in the spices as you prepare the pakora batter. (see notes)
- Place the seasoned tomatoes and the ½ cup of cornflour in a zip-loc bag when you pre-heat the cooking oil. Shake the bag till the tomatoes are well coated. (see notes)
The Pakora Batter
- Take the coriander seeds and rub them between both your palms to break them up slightly.
- Add these and all the other dry ingredients to a bowl and stir to mix.
- Add in the water, a little at a time, until you have a slightly thick batter.
- Add the cooking oil to a broad and shallow frying pan and heat to 350 degrees fahrenheit.
- Remove the sliced tomatoes from the zip-loc bag, dip each slice in the batter until generously coated and fry. (see notes)
Notes
- Green Tomatoes -
- Corn flour - The secret to crispy pakoras. When added to the batter, it absorbs excess moisture from the tomatoes and produces a crispier coating.
- Gram flour - A popular South Asian flour made with chana dal (split chickpea lentils), gram flour is called "besan." It differs from the chickpea flour you'll likely find at your local supermarket. Using chickpea flour will change the taste and texture of this recipe, so I highly recommend sourcing the correct one.
- Carom seeds - A unique spice known as "ajwain" in South Asia, carom seeds are also known as bishop's weed. Often likened to thyme and oregano, they are strong and intense in their raw form but taste milder once cooked. Perfect for seafood and fried fritters like these, make sure not to add too much.
- Pomegranate seeds - Another favorite spice, dried whole pomegranate seeds, or anardana, taste delicious in pakoras, kebabs, aloo tikki and many other recipes.
- Buying them - For this recipe, pick tomatoes that are firm to the touch and have no yellow or pink on them.
- Prepping them - Slice the tomatoes into ¼-inch thick slices and marinate them in salt and red chili powder to season them. The seasoning will cause the tomatoes to release water, making it difficult for the batter to adhere to them. Tossing them in some corn flour helps counter this.
- Frying them - For best results, Preheat the oil well and keep it at 350 degrees Fahrenheit throughout frying. This ensures crispy pakoras that are cooked through in the center.
Nutrition Information
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Serving
1serving
Calories
356kcal
(18%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
29g
(45%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
18g
Trans Fat
0.1g
Sodium
605mg
(25%)
Potassium
215mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
356IU
(7%)
Vitamin C
8mg
(9%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Sodium | 605mg | 25% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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