Air fryer recipe · Snacks
Mixed Vegetable Pakora
A confetti of crunchy vegetables bound in spiced gram flour for the perfect rainy-day snack.
- 22 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 140kcal
- 6.8 gprotein
- 24.1 gcarbs
- 1.8 gfat
- 4.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potato, grated1 medium
- Cabbage, shredded1 cup
- Carrot, grated1/2 cup
- Besan (gram flour)1 cup
- Green chilli, minced2
- Garam masala1 tsp
Method
Combine the vegetables
Mix the grated potato, shredded cabbage and grated carrot in a large bowl with a teaspoon of salt. Let them sit for 5 minutes so the vegetables release their own moisture, which you will use to moisten the batter naturally.
Bind with besan
Add the besan, green chilli and garam masala and toss until every shred is coated. The mix should just hold together when you squeeze it; add only a tablespoon of water if it still crumbles apart in your hand.
Form rough fritters
Scoop tablespoon-sized portions and squeeze each into an irregular, craggy nugget rather than a smooth ball. All those uneven bumps and edges give you far more crispy surface once the pakoras hit the hot air.
Air-fry until golden
Arrange the nuggets in a single layer on an oiled basket and mist the tops with oil. Cook at 200°C for 16 min, turning once, until the pakoras are crisp and browned outside and cooked right through to the centre.
