हरिद्वार का स्वर्ग जैसा नास्ता
हरिद्वार का स्वर्ग जैसा नास्ता 🙏 is a medium Indian recipe that serves 2. 250 calories per serving. Recipe by Food Monk on YouTube.
Prep: 20 min | Cook: 14 min | Total: 44 min
Cost: $8.92 total, $4.46 per serving
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
Wash and Prepare Vegetables
Rinse all vegetables under cold water. Pat dry. Peel the eggplant and jackfruit, then set aside for cutting.
Time: PT5M
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
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
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
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
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
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
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
Dietary info: Vegetarian, Vegan
Allergens: Legume (chickpea flour)
Ingredient Substitutions
- Instead of Eggplant: Zucchini
- Instead of Young Jackfruit: Banana blossom
- Instead of Cucumber (Kamal Kakri): Regular cucumber
- Instead of Cauliflower Florets: Broccoli
- Instead of Spinach Leaves: Kale
- Instead of Potato: Sweet potato
- Instead of Large Green Chili: Jalapeño
- Instead of Chickpea Flour (Besan): Gram flour
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Green Chili (for chutney): Jalapeño
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Whisk
- Blender or Food Processor
- Deep Frying Pan or Wok
- Slotted Spoon
- Paper Towels
Critical Steps — Do Not Skip
- Cut vegetables uniformly so the interior cooks through during the short 2‑minute fry.
- Maintain oil temperature at 180°C; dropping below this will result in soggy pakoras.
- Use a thick batter that adheres well; a runny batter will drip off and cause uneven coating.
Chef Tips from the Video
- Add a pinch of baking soda to the batter for extra puffiness.
- For an extra aromatic note, sprinkle a few crushed curry leaves into the hot oil before frying.
- Serve with a side of tamarind-date chutney for a sweet‑sour contrast.
Troubleshooting
Pakoras are soggy and not crisp.
Make sure the oil is at 180°C before adding batter‑coated vegetables and avoid overcrowding the pan.
Batter falls off during frying.
Use a thicker batter; add a little more chickpea flour or reduce water. Ensure vegetables are dry before dipping.
Pakoras are burnt on the outside but raw inside.
Lower the heat slightly and fry a little longer, or cut vegetables into smaller pieces.
Storage
Refrigerator: Store pakoras in an airtight container for up to 2 days; reheat in a hot oven to restore crispness.
Freezer: Not recommended – texture becomes soggy after thawing.
Room temperature: Best enjoyed immediately; can sit out for up to 1 hour at room temperature.
Make-Ahead Tips
- The batter can rest for up to 30 minutes in the refrigerator; this improves texture.
- Green chutney keeps refrigerated for 2 days; stir before serving.
Frequently Asked Questions
What is the cultural significance and history of assorted vegetable pakoras in Haridwar cuisine?
Pakoras are a beloved street‑food staple in Haridwar, traditionally sold near temples and ghats as a quick, energizing snack for pilgrims. The mix of seasonal vegetables reflects the region’s agricultural bounty and the practice of offering simple fried foods to the river Ganga.
What are the traditional regional variations of pakoras in North Indian cuisine?
In North India, pakoras can be made with onions, paneer, or even paneer‑filled potatoes. Haridwar’s version often includes local produce like jackfruit and lotus cucumber, giving it a unique texture compared to the more common onion‑onion pakoras of Delhi.
How is authentic Haridwar pakora traditionally served?
Authentic Haridwar pakoras are served hot, directly from the fryer, on a metal plate with a side of fresh mint‑coriander chutney and sometimes a squeeze of lemon. They are eaten as a snack while walking along the ghats.
On what occasions or celebrations are pakoras like these traditionally enjoyed in Haridwar?
Pakoras are popular during religious festivals such as Kumbh Mela and Navratri, as well as during monsoon evenings when people gather at street stalls for a warm, spicy bite.
What makes Haridwar style mixed vegetable pakoras special in Indian cuisine?
The special aspect is the combination of diverse vegetables—eggplant, jackfruit, lotus cucumber, spinach, and more—each lightly spiced and fried together, showcasing the region’s emphasis on variety and fresh, seasonal produce.
What are the most common mistakes to avoid when making Haridwar style mixed vegetable pakoras at home?
Common mistakes include using a batter that is too thin, overcrowding the pan, and not drying the vegetables before coating. All of these lead to soggy, unevenly cooked pakoras.
Why does this recipe use a thick chickpea‑flour batter instead of a wheat‑flour batter?
Chickpea flour (besan) gives pakoras their characteristic crispness and a subtle nutty flavor, while also being gluten‑free. Wheat flour would produce a softer, less crunchy texture.
Can I make the mixed vegetable pakoras ahead of time and how should I store them?
Yes, you can fry the pakoras ahead and store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pre‑heated oven at 180°C for 5‑7 minutes to regain crispness.
What texture and appearance should I look for when the pakoras are done cooking?
The pakoras should be deep golden‑brown, with a crisp exterior that flakes when pressed lightly. Inside, the vegetables should be tender but not mushy, and the batter should be puffed and dry.
What does the YouTube channel Food Monk specialize in?
The YouTube channel Food Monk focuses on authentic Indian street‑food recipes, regional specialties, and practical cooking tips for home cooks who want to recreate market‑style flavors in their kitchens.
How does the YouTube channel Food Monk's approach to Indian street‑food cooking differ from other Indian cooking channels?
Food Monk emphasizes on‑the‑spot preparation, minimal equipment, and budget‑friendly ingredients, often filming at actual market stalls to capture the true flavor and atmosphere, unlike many channels that use polished studio setups.
Last updated: September 4, 2026
