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🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
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)
About this recipe
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.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Masala Karela Recipe
⏱ 45 min
Hariyali Egg Curry Recipe In Coriander and Mint Gravy
⏱ 35 min
Gourd Raita Recipe - Grated Bottle Gourd Yogurt Salad
⏱ 30 min
Kesar Mango Lassi Recipe - Saffron Mango Lassi Recipe
⏱ 25 min
Dalia Pakora Recipe - Dalia Pakora Recipe
⏱ 25 min
Cheesy Garlic Broccoli Nuggets Recipe
⏱ 35 min