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Mixed Pakoda I Pakora Recipe I Mixed Vegetable Pakoda I  roshinscuisine

You can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

Mixed Pakoda here I take brinjal,potato,onion and cauliflower…this is a perfect snack item which can be prepared in jiffy.And this one al time favt…for everyone.And here some tips n tricks I share in this video so that your pakodas absorb less oil and more fluffy.The veggie tips specially given by hubby dear…you know friends he is a great cook.So lets get started
Preparation Time 10 in
Frying Time 4 to 5 min per batch
Serving Persons 4


2 cups besan

1/4 cup rice flour

1 tsp oil, 1/2 tsp baking soda

1 medium brinjal cut into thick slices

1 medium potato cut into thick roundels

1 medium onion cut into thick roundels

5 to 7 Caulflower Florets

1/2 tsp turemric powder

1 tsp red chili powder

2 tsp ginger-garlic paste

1/2 tsp garam masala

Water to make batter

Salt to taste

OIL to deep fry


Parboil the cauliflower florets and strain the water.
Now add rest ingredients to the besan except oil,veggie,water.
Add water little by little so that there is no lumps.
Then add required amount of water to make the batter in semithick consistency.
Next goes in the oil and mix it well.
Meanwhile heat oil for deep frying.
Drop veggie into pakoda batter one by one and coat it properly from both sides.
Carefully drop the veggie pakoda into hot oil one by one in high flame.
After some time reduce the flame to low to medium and deep fry the pakodas till it turns into golden colour.
When it is done,make the flame to high and remove the pakodas and place on an absorbent paper so that excess oil is drained out.
Serve hot…and enjoy your evening.


By adding little soda to the batter the pakodas a re more fluffy n light.
By adding rice flour the pakodas are little crispy.
I add little oil to batter in this way the pakodas don’t absorbs more oil.
When you drop the pakodas into hot oil,put the flame high.
And while removing the pakodas from hot oil,that time also make the flame high,in this way the pakoda don’t soak more oil.
Parboil the cauliflower florets with little salt n wate rint his way it has no mild taste.
Soak the potato roundels in salt  water so that it will absorb the salt and the extra stratch can be removed.
If you are making large amount of brinjal soak in water so that it will not turn into black.
Carefully coat the onion roundels so that the layers wil not be removed.
Make the batter semithick so that the batter is well coated on each veggie.
Strain the complete water from potatoes and pat dry on thick cloth so that excess moisture is removed.

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