4 Best Ingredients to Choose for a Mixed Vegetable Pakora

India and Pakistan have some of the most outstanding delicacies in the world. You wouldn’t be able to find any other countries that offer authentic, traditional selections, much so that people from all over the globe would urge you to taste a couple of their kitchen masterpieces just to satisfy their hunger. Every meal is just as spicy and aromatic as the original, even if it has travelled halfway across the world.

They are mostly known for their spicy food—is it any wonder why they are also renowned for their delicacies? With that said, one of the most unforgettable and delicious dishes that originates from both India and Pakistan is none other than Mixed Vegetable Pakora.

It is a fritter made up of vegetables on the inside while being wrapped and fried in crispy batter from the outside. You may order it if you are looking to spice up your day or come up with a perfect match for your tea.

The thing about this dish is that there are ongoing discussions about its major ingredients. While it may be simple to pick out random vegetables to try and bring out their taste, the fact of the matter is that only the best types of vegetables may contribute to its signature flavor, forcing the chef to think hard about his ingredients.

If you happen to be one of them, you may want to note the following recommendations.

1) Carrots

Also known as gajjar by the native chefs, there is a reason why they are chosen to be one of the pakora’s major ingredients. We have mentioned before how the dish is basically crunchy on the outside and soft on the inside.

Think of the carrots as the transitional vegetable that will enable those eating them to have the best of both worlds. Depending on how long the pakora will be cooked, the gajjar may turn soft or maintain its original crisp. Aside from the texture, they are also known to contain some beneficial nutrients like vitamin A and fiber.

2) Cabbage

Also known as gobhi by the native chefs, cabbages are another form of crisp vegetables that add to the overall texture of the pakora stuffing. Do not let its outer texture fool you; it can turn soft with the right amount of chopping and heat. Just don’t overdo it; otherwise, it may resemble something blended rather than that which was skillfully chopped in strands.

As with the carrots, they are also good for the eyes due to their vitamin A content, and they are known to handle constipation. Indeed, you can already see the health benefits of pakoras.

3) Cowpeas

Also known as chawli by the native chefs, they are a great source of fibre. Aside from being a nutritious component, they are also an excellent filler for the pakora, as they can be added straight away in their natural form or they can be added in their mashed texture.

Either way, they will function as the paste that will hold your vegetables together while frying them in oil.

4) Onions

Also known as pyaz by the native chefs, they are a major component that adds taste to the overall mix.

No pakora is ever complete without them, and they are also a great source of vitamin C and antioxidants. You can never go wrong with onions, especially if they bring out the best of your native delicacy.

Conclusion

Making a mixed vegetable pakora is relatively simple if you know the right ingredients to choose for the mix. While it may not be as mainstream as your typical buffet selection, you can be sure that its unique taste and texture are definitely worth experiencing.

If you aren’t a fan of Indian or Pakistani food yet, perhaps this dish may change your mind. Look for it in one of your local Indian restaurants or make one yourself. Trust us—you have never tasted anything like it before!

If you are looking for the best Pakistani food in Vancouver, look no further than our menu here at Karakoram Restaurant. We are a traditional Pakistani Restaurant with a fine dining setting. We specialize in the treasured flavors and spices of the Western, Middle Eastern, Pakistani and Indian cuisines. Visit us today!