Pakodi Koora Recipes
A vegetarian Indian recipe with brinjal (baingan / eggplant) - cut into 2 cm cubes, cauliflower (gobi) - cut into small florets, potato (aloo) - cut into 2 cm cubes. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Pakodi Koora, heat oil in a kadai/wok for frying
- 2
In an another mixing bowl add the potatoes, cauliflower, eggplants, onions, besan, rice flour, 10 chopped curry leaves, 2 tablespoon coriander leaves, 1/2 tablespoon coriander seeds, 1 teaspoon sesame seeds, 1 teaspoon red chilli powder and salt to taste
cauliflower (gobi) - cut into small florets(1/3 cup)potato (aloo) - cut into 2 cm cubes(1/3 cup)onion - finely chopped(1/2)onion - sliced(1/2)+ tablespoons sesame seeds (til seeds)(2)+ red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon)coriander (dhania) seeds(1/2 tablespoon)few curry leavesturmeric powder (haldi)(1/2 teaspoon)gram flour (besan)(1/2 cup)to 2 tablespoons rice flour(1)few sprig coriander (dhania) leaves - choppedsalt - as required - 3
Sprinkle water little be little to bring the pakora batter together
- 4
You should be able to drop this mixture into the oil in dry dollops
brinjal (baingan / eggplant) - cut into 2 cm cubes(1/3 cup)cauliflower (gobi) - cut into small florets(1/3 cup)potato (aloo) - cut into 2 cm cubes(1/3 cup) - 5
Drop these pakoras into hot oil and cook them till golden brown
brinjal (baingan / eggplant) - cut into 2 cm cubes(1/3 cup)cauliflower (gobi) - cut into small florets(1/3 cup)potato (aloo) - cut into 2 cm cubes(1/3 cup) - 6
In a pan add sesame and peanuts and roast until fragrant (do not brown them) and add into a mixer jar with enough water to blend it into a smooth paste
brinjal (baingan / eggplant) - cut into 2 cm cubes(1/3 cup)cauliflower (gobi) - cut into small florets(1/3 cup)potato (aloo) - cut into 2 cm cubes(1/3 cup)+ tablespoons sesame seeds (til seeds)(2)tablespoons raw peanuts (moongphali) - skinned(2)teaspoons ginger garlic paste(2) - 7
In a wide pan, heat some oil add the remaining curry leaves, sliced onions, pinch of salt and ginger garlic paste and cook until the onions start to brown
onion - finely chopped(1/2)onion - sliced(1/2)few curry leavesteaspoons ginger garlic paste(2)few sprig coriander (dhania) leaves - choppedsalt - as required - 8
Lower the flame and add the sesame-peanut paste and mix vigorously as this easily catches the bottom
+ tablespoons sesame seeds (til seeds)(2)teaspoons ginger garlic paste(2) - 9
Add 3/4th cup of water and mix well
- 10
To this add turmeric powder, coriander powder and red chilli powder, mix well, add the fried pakodis and cook for about 3 to 5 minutes
+ red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon)coriander (dhania) seeds(1/2 tablespoon)turmeric powder (haldi)(1/2 teaspoon)few sprig coriander (dhania) leaves - chopped - 11
This is a semi-dry gravy
- 12
Garnish with remaining coriander leaves and it is ready to be served
coriander powder (dhania)(1 tablespoon)coriander (dhania) seeds(1/2 tablespoon)few curry leavesfew sprig coriander (dhania) leaves - chopped - 13
Serve Pakodi Koora with a bowl of hot steamed rice and south Indian style Papadums
to 2 tablespoons rice flour(1)
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Pakodi Koora Recipes
A vegetarian Indian recipe with brinjal (baingan / eggplant) - cut into 2 cm cubes, cauliflower (gobi) - cut into small florets, potato (aloo) - cut into 2 cm cubes. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
13 steps- 1
To begin making the Pakodi Koora, heat oil in a kadai/wok for frying
- 2
In an another mixing bowl add the potatoes, cauliflower, eggplants, onions, besan, rice flour, 10 chopped curry leaves, 2 tablespoon coriander leaves, 1/2 tablespoon coriander seeds, 1 teaspoon sesame seeds, 1 teaspoon red chilli powder and salt to taste
cauliflower (gobi) - cut into small florets(1/3 cup)potato (aloo) - cut into 2 cm cubes(1/3 cup)onion - finely chopped(1/2)onion - sliced(1/2)+ tablespoons sesame seeds (til seeds)(2)+ red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon)coriander (dhania) seeds(1/2 tablespoon)few curry leavesturmeric powder (haldi)(1/2 teaspoon)gram flour (besan)(1/2 cup)to 2 tablespoons rice flour(1)few sprig coriander (dhania) leaves - choppedsalt - as required - 3
Sprinkle water little be little to bring the pakora batter together
- 4
You should be able to drop this mixture into the oil in dry dollops
brinjal (baingan / eggplant) - cut into 2 cm cubes(1/3 cup)cauliflower (gobi) - cut into small florets(1/3 cup)potato (aloo) - cut into 2 cm cubes(1/3 cup) - 5
Drop these pakoras into hot oil and cook them till golden brown
brinjal (baingan / eggplant) - cut into 2 cm cubes(1/3 cup)cauliflower (gobi) - cut into small florets(1/3 cup)potato (aloo) - cut into 2 cm cubes(1/3 cup) - 6
In a pan add sesame and peanuts and roast until fragrant (do not brown them) and add into a mixer jar with enough water to blend it into a smooth paste
brinjal (baingan / eggplant) - cut into 2 cm cubes(1/3 cup)cauliflower (gobi) - cut into small florets(1/3 cup)potato (aloo) - cut into 2 cm cubes(1/3 cup)+ tablespoons sesame seeds (til seeds)(2)tablespoons raw peanuts (moongphali) - skinned(2)teaspoons ginger garlic paste(2) - 7
In a wide pan, heat some oil add the remaining curry leaves, sliced onions, pinch of salt and ginger garlic paste and cook until the onions start to brown
onion - finely chopped(1/2)onion - sliced(1/2)few curry leavesteaspoons ginger garlic paste(2)few sprig coriander (dhania) leaves - choppedsalt - as required - 8
Lower the flame and add the sesame-peanut paste and mix vigorously as this easily catches the bottom
+ tablespoons sesame seeds (til seeds)(2)teaspoons ginger garlic paste(2) - 9
Add 3/4th cup of water and mix well
- 10
To this add turmeric powder, coriander powder and red chilli powder, mix well, add the fried pakodis and cook for about 3 to 5 minutes
+ red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon)coriander (dhania) seeds(1/2 tablespoon)turmeric powder (haldi)(1/2 teaspoon)few sprig coriander (dhania) leaves - chopped - 11
This is a semi-dry gravy
- 12
Garnish with remaining coriander leaves and it is ready to be served
coriander powder (dhania)(1 tablespoon)coriander (dhania) seeds(1/2 tablespoon)few curry leavesfew sprig coriander (dhania) leaves - chopped - 13
Serve Pakodi Koora with a bowl of hot steamed rice and south Indian style Papadums
to 2 tablespoons rice flour(1)
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