Pasta Pakora

Pasta Pakora is a delightful fusion dish combining the comforting textures of pasta with the spiced crunch of traditional Indian pakoras. This vegan recipe offers a unique twist that makes it perfect as a snack or a main course.

Ingredients

• Pasta (any shape) - 100 grams
• Chickpea flour (besan) - 50 grams
• Rice flour - 25 grams
• Potato (grated) - 50 grams
• Onion (finely sliced) - 1 small
• Green chili (finely chopped) - 1
• Ginger (grated) - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Baking soda - 1/4 teaspoon
• Salt - to taste
• Water - as needed
• Oil (for frying) - 500 ml

Steps

1. Cook the pasta in salted boiling water according to package instructions until al dente, then drain and set aside.
2. In a mixing bowl, combine chickpea flour, rice flour, grated potato, sliced onion, green chili, ginger, cumin powder, coriander powder, turmeric powder, baking soda, and salt.
3. Gradually add water to the mixture, stirring until you achieve a thick batter consistency.
4. Gently fold in the cooked pasta into the batter until well coated.
5. Heat oil in a deep frying pan over medium heat.
6. Once the oil is hot, carefully drop spoonfuls of the batter-coated pasta into the hot oil, frying in batches to avoid overcrowding.
7. Fry until golden brown and crispy, about 3-4 minutes on each side, then remove and drain on paper towels.
8. Serve hot with your favorite chutney or dipping sauce.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• High in protein and fiber from chickpea flour.
• Contains essential vitamins and minerals from vegetables.

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