Air-Fried Veg Pakora: A Crunchy, Healthy Treat

Pakoras are a traditional Indian and Pakistani snack, usually deep-fried. However, this can be a messy and unhealthy process, so why not try making veg pakora in an air fryer? This method uses much less oil and still produces a delicious, crispy, and crunchy texture. You can use a wide variety of vegetables, including onion, spinach, cauliflower, courgette, sweet potato, and potato, and you can serve your pakora with a range of sauces and chutneys.

Choosing and preparing your vegetables

Selecting the Vegetables:

When making veg pakora, you have the freedom to choose from a wide range of vegetables. Commonly used options include onions, potatoes (sweet potatoes or regular), cauliflower, spinach, cabbage, carrots, eggplant, courgette, and peas. You can also add green chillies or chili powder to give your pakora a spicy kick. If you want to be creative, you can experiment with other vegetables like bottle gourd, baby corn, bell peppers, or kale. Just remember to avoid vegetables with high water content, such as tomatoes or zucchini, as they can make your pakora soggy.

Preparing the Vegetables:

Once you've selected your vegetables, it's time to prepare them. Here are the steps to follow:

• Wash and peel the vegetables as needed.
• Chop, slice, or grate the vegetables into small, uniform pieces. The size and shape may vary depending on your preference, but keep in mind that thinner pieces will cook faster and give your pakora a crispier texture.
• If using onions, it is recommended to sprinkle them with salt and set them aside for a few minutes. This step helps draw out the moisture, preventing the pakora from becoming too soggy. After a few minutes, squeeze the onions gently to remove excess water.
• Steam or parboil the vegetables to partially cook them. This step is especially important for harder vegetables like potatoes or carrots, ensuring they are tender before mixing them into the batter.
• If you're using mashed potatoes or sweet potatoes as a binder, pierce the skin with a fork and microwave until soft. Then scoop out the pulp and mash it with a fork in a separate bowl.
• Combine the prepared vegetables in a large mixing bowl. If desired, you can add spices like cumin, coriander powder, turmeric, or garam masala to enhance the flavour.

Remember, the key to choosing and preparing your vegetables for veg pakora is to ensure they are dry, well-seasoned, and cut into small, even pieces. This will help create a cohesive batter and ensure even cooking in the air fryer.

Making the batter

Firstly, gather your ingredients. You will need chickpea flour (also known as gram flour or besan), rice flour, and an array of spices such as chilli powder, turmeric, coriander powder, and carom seeds. You can also add in salt, ginger, and baking soda to enhance the flavour. For a healthier option, use Mazola Corn Oil instead of traditional cooking oils.

Next, prepare your vegetables. You can use onions, spinach, cauliflower, cabbage, cilantro, and green chillies. It is important to note that you should avoid vegetables like tomatoes, zucchini, or other water-based vegetables as they may affect the consistency of the batter. Finely chop or slice your chosen vegetables and set them aside.

Now, it's time to make the batter. In a large mixing bowl, combine the chickpea flour, rice flour, and spices. You can also add in the baking soda at this stage if you wish. Slowly add water and mix until you achieve a thick batter. Let the batter rest for a few minutes to allow the flavours to meld.

At this point, you can add in your vegetables. Combine the chopped vegetables with the batter, making sure they are well coated. If the batter becomes too thick, you can add a small amount of water, a tablespoon at a time, to adjust the consistency. However, be careful not to make the batter too runny as this will affect the crispiness of your pakoras.

Once your batter is ready, you can start shaping your pakoras. Using your fingers, take small portions of the batter and flatten them into patty-like shapes. You can make them as big or small as you like, but remember that air fryers work best when there is enough space between the items for proper air circulation.

Finally, it's time to cook your veg pakoras in the air fryer! Preheat your air fryer to around 350-400°F. Grease the air fryer basket or tray with a little oil to prevent sticking. Place the pakora patties inside, making sure they don't touch each other, and air fry for about 12-20 minutes, flipping them halfway through, until they are golden brown and crispy.

And that's it! You now have delicious, crispy veg pakoras made right in your air fryer. Enjoy them as a snack or a side dish with your favourite chutney or dipping sauce.

Cooking times and temperatures

The cooking time and temperature for veg pakora in an air fryer vary depending on the recipe and the type of air fryer being used. Here is a detailed breakdown of the cooking times and temperatures mentioned in various recipes:

• One recipe suggests preheating the air fryer to 350°F (175°C) and cooking the pakoras for a total of 16 minutes, flipping them halfway through.
• Another recipe recommends cooking the pakoras at 180°C (350°F) for 8 minutes, flipping them over, and then cooking for another 8 minutes.
• A different recipe suggests cooking the pakoras at 350°F for 12-14 minutes, flipping them at the 9-minute mark.
• For frozen pakoras, one recipe suggests cooking them at 180°C/360°F for 8 minutes.
• One recipe recommends steaming the vegetables first and then cooking the pakoras in the air fryer at a medium heat setting for 20 minutes.
• Another recipe suggests preheating the air fryer to 355°F for 5 minutes and then cooking the pakoras at the same temperature for 10 minutes. They then suggest lowering the temperature to 325°F and cooking for an additional 4 minutes.
• A final recipe recommends preheating the air fryer to 180°C and cooking the pakoras for 15-20 minutes, depending on their size, flipping them halfway through.

It is important to note that cooking times and temperatures may vary depending on the specific air fryer model and the size and shape of the pakoras. It is always a good idea to keep an eye on the pakoras while they are cooking to ensure they don't burn and to adjust the cooking time and temperature as needed.

Dips and sauces

There are many dips and sauces that go well with veg pakora. Here are some options:

Chutneys

Mint cilantro chutney, tamarind chutney, mango chutney, and green chutney are all popular choices. You can also make a spicy green chilli, mint, and coriander yogurt dip or a cucumber and mint raita.

Pakora Sauce

Pakora sauce is one of the most popular Indian sauces and is commonly served with poppadoms, naan, roti, or keralas. It typically includes ketchup, yoghurt, mint sauce, and chilli powder. There are a few variations, including red, pink (also known as Scottish pink), and green pakora sauce.

Other Sauces and Dips

You can also serve pakora with tomato ketchup, a spicy sauce, or yoghurt.

Storing and reheating

Storing:

Pakora can be stored in an airtight container in the fridge for up to 5 days. This is a great option if you want to make a big batch and enjoy them throughout the week. You can also freeze pakora for up to 3 months. Place them in an airtight container or freezer bag and freeze.

Reheating:

The best way to reheat pakora is in an air fryer. Simply place the desired number of pakora in the air fryer basket and reheat at 350°F/175°C for 12-15 minutes, or until heated through and crispy.

You can also reheat pakora in the oven. Preheat your oven to 350°F/175°C and place the pakora on a wire rack set over a baking tray. Reheat for 12-15 minutes, or until heated through and crispy.

If you're short on time, you can also reheat pakora in a frying pan. Heat a small amount of oil in a pan over medium heat. Add the pakora and fry for a few minutes on each side until heated through and crispy.

Tips:

• If you're reheating from frozen, allow the pakora to thaw completely before reheating.
• For best results, reheat in batches to ensure even heating and to avoid overcrowding.
• If you want to enjoy pakora at their very best, it's recommended to eat them fresh as this will ensure the optimal crispy texture.

By following these simple tips, you can enjoy delicious, crispy pakora even after they've been stored!

Frequently asked questions