Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)
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Recipe Created By: Saroja "saroja0"
chickpea or millet flour
chili powder (optional)
1 pinch baking soda (optional)
Cut the veggies of your choice into small (maybe 1 or 2 inch) pieces.
To make the batter, estimate amount of chick pea (or millet) flour, based on amount of veggies. Add salt according to your taste. Add a little bit of red chili powder to make it spicier (if you do not like it spicy, skip the chili powder). Add a pinch of baking soda to puff up the pakodas. Also remember NOT to add more baking soda as the resulting pakodas absorb a lot of oil. Add enough water so that the batter is not too watery but it is not too thick either. It should be such that when you dip the vegetable into the batter, the batter sticks to the vegetable.
Heat oil in a wok. Once the oil is hot (you can test by dropping a little bit of batter into it and the batter should float immediately), dip the vegetable pieces, one at a time, into batter then drop into oil. Turn the pakodas upside down so the top portion gets fried. Once the pakodas turn reddish brown color (don't let it become dark brown), remove them from oil.
You can use cauliflower, broccoli, carrots, potatoes, green peppers, green beans.
If using potatoes, cut into round slices instead of cubes. Otherwise, the potatoes will not be cooked well.
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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