Vegetable pakaudas are my favorite because they are incredibly greasy n’ tasty fritters. You eat one and find yourself immediately reaching for the second! They are similar to paneer pakauda (pakoda) but I find veg pakauda to be much more savory and full of flavor.
What actually prompted me to write about veg pakauda is because for the past week or two we (and by we I mean the apartment we live in) have had no cooking gas (due to a strung-out political crisis leading to an unofficial blockade imposed by the Indian government and thus a shortage of both petrol and cooking gas) – whew.
Any-who, because we ran out of cooking gas, we had to go eat out in the local restaurants in our neighborhood. The best thing about eating locally is that it’s some of the best tasting Nepali food you can find and not to mention it’s the cheapest meal you’ll probably ever have. Paul and I both filled up on lunch in a super local place up the street the other day and it cost us a total of 100 Nprs which is the near equivalent to just 1 mere US dollar.
We also just ate veg pakauda’s yesterday for lunch at the institute I work at. It was a special day yesterday because it was our colleague’s and dear friend’s birthday, so we had two of my favorite dishes: veg pakauda and masyeura (soybean balls) curry. 🙂
ingredients for vegetable pakauda
You will need the following ingredients..
- Cabbage 200 grams
- French beans 100 gm
- Carrot 100 gm
- Potato (boiled & grated) 100 gm
- Onion 100 gm
- Egg 1 piece
- Gram flour 1 cup
- Wheat flour 1/2 cup
- Coriander (chopped) 3 tbsp
- Green chilly (careful!) 1-3 pieces
- Ginger/garlic paste 1 tbsp
- Cumin powder 1/2 tsp
- Garam masala 1/2 tsp
- Red chili powder optional
- Salt to taste
- Oil to fry (sunflower or vegetable oil)
Got ’em? Alright, let’s get cooking!
- Boil the cabbage, French beans, and carrots
- Chop finely
- Chop onion & green chilly(ies)
- Keep above chopped ingredients in a bowl and add the following ingredients:
- Gram flour
- Wheat flour
- Above mentioned spices
- Mix all of these ingredients together very well
- Heat oil in pan
- Make small, round balls with the mixture
- Deep fry until light/golden brown
- Yay, you’re done!
You can also sprinkle chat masala on pakaudas before serving (optional) and or serve the veg pakaudas with ketchup or tomato pickle.
I usually just gobble them up too fast to even have a chance to dip one or two in the sauces but… up to you!
Hope you enjoyed this quick little recipe! Let me know how your pakauda’s turned out and don’t forget to invite me over if you ever make any! 😉
Thanks for reading + following me on Bits of Bri! See you next time!