Follow these steps for perfect results
Gram flour (besan)
Rice flour
Green Bell Pepper (Capsicum)
finely chopped
Onion
finely chopped
Carrot (Gajjar)
grated
Ajwain (Carom seeds)
Salt
Enos fruit salt
Red Chilli powder
Sunflower Oil
Chaat Masala Powder
for sprinkling
Prepare all ingredients and keep aside.
In a mixing bowl, combine gram flour, rice flour, carrot, capsicum, onion, ajwain, red chilli powder, enos fruit salt, and salt.
Add water gradually to make a smooth and thick pakora batter of coating consistency.
Heat a kuzhi paniyaram pan over medium heat.
Add 1/4 teaspoon of oil in each cavity of the pan.
Spoon a tablespoon of Mixed Vegetable Corn Pakora batter into each cavity.
Pan fry until browned and crisp, flip, and cook the other side.
Serve hot with mint chutney and adrak chai.
Expert advice for the best results
Adjust the amount of chilli powder to suit your spice preference.
Ensure the batter is not too watery for best results.
Serve immediately for maximum crispiness.
Everything you need to know before you start
15 mins
Batter can be made 1-2 hours ahead and refrigerated.
Arrange pakoras on a plate and sprinkle with chaat masala. Garnish with fresh coriander.
Serve hot with Mint Chutney
Serve hot with Adrak Chai
Ginger Tea
Discover the story behind this recipe
Popular street food and snack enjoyed across India.
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