Have you ever craved something crispy, savory, and utterly satisfying? Well, let me introduce you to plant-based meatball pakoras! These aren't your average pakoras; they're a fun, flavorful twist on a classic Indian snack, perfect for parties, game days, or just a cozy night in. I remember when I first tried these at a friend's potluck – I couldn't believe they were plant-based! Even the meat-eaters were raving about them. These pakoras combine the spiced goodness of traditional Indian flavors with the heartiness of plant-based meatballs. And trust me, they're addictive!
What makes these pakoras so special? It's the perfect blend of textures and tastes. The crispy, golden-brown exterior gives way to a soft, flavorful meatball interior, infused with aromatic spices like ginger, garlic, and garam masala. The addition of fresh cilantro and mint adds a burst of freshness that perfectly complements the richness of the meatballs. One time, I accidentally added a bit too much green chili, and wow, did they have a kick! Learned my lesson, but hey, some people like it hot, right?
The best part? They're surprisingly easy to make! All you need are a few simple ingredients and a little bit of time. Whether you're a seasoned cook or a complete beginner, you'll be able to whip up a batch of these pakoras in no time. My neighbor, who claims she can barely boil water, made these for her book club and they were a huge hit! So, if you're looking for a delicious and plant-based snack that's sure to impress, look no further than these meatball pakoras. I’m tellin ya, you gotta try this recpe!
Required Equipments
- Mixing Bowls
- Food Processor
- Deep Fryer or Large Pot
- Slotted Spoon
- Paper Towels
Plant Based Meatball Pakoras: Frequently Asked Questions
Plant Based Meatball Pakoras
Plant-based meatball pakoras: a crispy, savory, and utterly addictive Indian snack! This recipe combines spiced plant-based meatballs with a crunchy pakora batter for a flavorful twist.
⏳ Yield & Time
Yield: 12-15 pakoras servings
Preparation Time: 15 minutes
Cook Time: 3 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, if your plant-based meatballs are frozen, let's get them thawed. You can do this overnight in the fridge, or, if you're in a hurry, use the microwave on the defrost setting. Just be careful not to actually cook them!
- Grab your food processor. Toss in the thawed meatballs, ginger, garlic, green chilies, cilantro, mint, garam masala, turmeric powder, coriander powder, cumin powder, amchur (dry mango powder), and salt. Pulse it all together until you get a coarse mixture. Don't over-process it, you want some texture!
- Now, let's get that batter going. In a mixing bowl, whisk together the gram flour (besan), rice flour, baking powder, asafoetida (hing), red chili powder, ajwain (carom seeds), and salt. Make sure everything is evenly distributed.
- Slowly add water to the dry ingredients, whisking constantly to avoid any lumps. Keep adding water until you get a smooth batter with a consistency that coats the back of a spoon. It shouldn't be too thick or too runny.
- Gently fold the meatball mixture into the batter. Make sure the meatballs are evenly coated. This is where the magic happens!
- Time to fry! Heat oil in a deep fryer or a large pot over medium heat. You want the oil to be hot enough so a small drop of batter sizzles and floats to the top.
- Carefully drop spoonfuls of the meatball mixture into the hot oil. Don't overcrowd the pot, or the temperature will drop and you'll end up with soggy pakoras. Fry in batches.
- Fry the pakoras for about 3-4 minutes on each side, until they're golden brown and crispy. Keep an eye on them to make sure they don't burn. I like mine extra crispy, but you do you!
- Use a slotted spoon to remove the pakoras from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps keep them nice and crispy.
- Serve the plant-based meatball pakoras hot with your favorite chutney or sauce. I personally love mine with mint-cilantro chutney, but tamarind chutney or even ketchup works great too! Enjoy!
📝 Notes
- Adjust the amount of green chilies and red chili powder to your spice preference.
- You can use any brand of plant-based meatballs you like. Just make sure they're firm enough to hold their shape when fried.
- Serve with your favorite chutney or dipping sauce. Mint-cilantro chutney, tamarind chutney, or even ketchup are all great options.
🍎 Nutrition
Calories: 250 kcal
Protein: 8g
Fat: 12g
Carbohydrates: 30g
Fiber: 4g
Calcium: 50mg
