हरिद्वार का स्वर्ग जैसा नास्ता 🙏

Ingredients

• 100 g Eggplant (peeled and cut into 1/2‑inch cubes)
• 30 g Young Jackfruit (peeled, seeded and cut into thin strips)
• 30 g Cucumber (Kamal Kakri) (sliced thinly)
• 30 g Cauliflower Florets (broken into bite‑size pieces)
• 30 g Spinach Leaves (washed and roughly chopped)
• 20 g Potato (boiled, mashed and formed into small tikkis)
• 10 g Large Green Chili (slit lengthwise, seeds removed)
• 100 g Chickpea Flour (Besan) (sifted)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 0.5 tsp Cumin Seeds
• 0.5 tsp Ajwain (Carom Seeds)
• 1 tsp Salt
• 120 ml Water (adjust to a thick but pourable batter)
• 500 ml Vegetable Oil (for deep frying, heat to 180°C)
• 30 g Mint Leaves (fresh, packed)
• 30 g Coriander Leaves (fresh, packed)
• 1 Green Chili (for chutney) (roughly chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (for chutney)

Instructions

1. Wash and Prepare Vegetables

   Rinse all vegetables under cold water. Pat dry. Peel the eggplant and jackfruit, then set aside for cutting.

   Time: PT5M

2. Cut Vegetables to Size

   Dice eggplant into 1/2‑inch cubes, slice jackfruit into thin strips, cut cucumber into half‑rounds, break cauliflower into small florets, roughly chop spinach, form boiled potato into small tikkis, slit the green chili lengthwise and remove seeds.

   Time: PT5M

3. Prepare Green Chutney

   In a blender, combine mint leaves, coriander leaves, chopped green chili, lemon juice, salt and a splash of water. Blend until smooth. Transfer to a serving bowl.

   Time: PT5M

4. Make the Pakora Batter

   In a mixing bowl, whisk together chickpea flour, turmeric, red chili powder, cumin, ajwain, and salt. Slowly add water while whisking to form a thick batter that coats the back of a spoon.

   Time: PT5M

5. Heat Oil for Deep Frying

   Pour vegetable oil into a deep pan (about 2‑3 inches deep). Heat over medium‑high heat until it reaches 180°C (350°F). Test with a drop of batter – it should sizzle and rise to the surface quickly.

   Time: PT2M

   Temperature: 180°C

6. Coat and Fry the Pakoras

   Working in batches, dip each vegetable piece into the batter, letting excess drip off, then gently lower into hot oil. Fry for about 2 minutes, turning once, until golden brown and crisp.

   Time: PT10M

   Temperature: 180°C

7. Drain and Rest

   Using a slotted spoon, lift the pakoras onto paper towels to absorb excess oil. Sprinkle a pinch of salt while still hot, if desired.

   Time: PT2M

8. Plate and Serve

   Arrange the assorted pakoras on a serving platter. Serve hot with the prepared green chutney on the side.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g