Rainy season is just round the corner and it’s incomplete without Veg suji pakora. These crispy fritters made from semolina and the choice of your veggies is a perfect snack on rain-drenched evenings. I still recall those gloomy rainy days when happiness meant spicy Suji Pakora made by my mom. How blissful were those days!
If you need there are some more evening snacks recipes for you like potato vermicelli cutlet, rava cutlet, poha cutlet, bread roll, samosa etc
Now that I am myself a mother of two, I prepare this light and crunchy snack all by myself, only for my children. My husband happens to be a fan of it and still now, it is our favourite during the monsoons. If you ask one, you will come to know, how favourite a snack it is in a country like India, where foodies are abundant.
Think of a rainy day, with a plate full of Mixed Vegetable Suji Pakora paired with hot Masala tea. Wouldn’t it be a nice treat? Well, yes of course! However, I feel this kind of an appetiser is incomplete without an ‘adda’. So invite your friends on such gloomy evenings and serve them this crispy pakora. I am sure these will double the joy and you will surely treasure the moments to cherish it later. Serve this with any chutney or pickles or sauce of your choice.
Do you know that Mixed Vegetable Suji Pakora can actually be your saviour? Well, yes this is actually true when guests arrive uninvited and unannounced. This has happened to me quite a number of times. This is when I take to Suji Pakoras that are even lighter than the onion ones, to which people are habituated. My son loves to see me making them. He calls these bhajis as ‘tiny aliens’ because of their spiky covering and mishmash shapes.
When it comes to adding vegetables, I prefer French beans, onion, carrot, potatoes, coriander leaves and green chilli, all of which are finely chopped. The flexibility that this recipe offers to us, in terms of vegetable adding, is simply remarkable. You can either put in the veggies of your choice or finish it off only with onions. Another thing is that soda is optional here, so if you don’t have it at home, then you can omit it without any worries. If you are preparing it for you kids, then you can even skip the green chilli step without any hesitation. Even without these, your little titbit will never lose its taste.
While serving Mixed Vegetable Suji Pakora, team it up with green chutney or chilli sauce or tomato sauce and savour it, till the last morsel. J
- 250 gm Suji
- ½ cup Curd yogurt
- ¼ cup French beans finely chopped
- ¼ cup carrot finely chopped
- ½ cup onion finely chopped
- ½ cup coriander leaves freshly chopped
- ¼ cup potato finely chopped
- 2 piece green chilly finely chopped
- 1 tsp salt as per taste
- 1 tsp ginger grated
- ¼ tsp baking soda
- Oil for frying
- In a mixing bowl add semolina, yogurt, ½ tsp salt and water. Mix it well and make medium thick batter.
- Batter is ready now cover it and let it rest for 15-20 minutes.
- After 15 minutes uncovered the lid and you will see the batter has become thick because semolina has absorb all the water so add water accordingly to make smooth batter (You can take more or less water as per your requirement). Keep on adding water until you get the proper consistency. Batter should not be very thick or thin.
- Now add all the chopped veggies (French beans, carrot, onion, potato, coriander leaves, green chilly and ginger) ¾ tsp salt and soda. Mix it well to make smooth medium thick batter just like we make the batter of besan pakora. It should be of dropping consistency.
- Heat oil in a pan on medium high heat, once the oil becomes hot keep the flame on medium and drop spoonful of batter few at a time into the hot oil. You can use both hands and spoon to drop the batter. I am very much comfortable by using my hands for dropping the batter into the hot oil.
- Fry it in batches, do not overcrowd the pan
- Fry suji pakora until they are golden brown and crisp, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
- Repeat the same process for the remaining batter
- Serve mixed veg suji pakora hot with any green chutney, tomato ketchup or chilly sauce.
Note: 1. Add veggies of your choice or you can make this pakora by adding only onion also. 2. You can make suji pakora without adding soda also. 3. You can skip green chilly if you don’t want to eat spicy. 4. Oil should be hot enough while frying the suji pakoras otherwise it will absorb oil.
How To Make Mixed veg Suji pakora:
- In a mixing bowl add semolina, yogurt, ½ tsp salt and water. Mix it well and make medium thick batter.
- Batter is ready now cover it and let it rest for 15-20 minutes.
- After 15 minutes uncovered the lid and you will see the batter has become thick because semolina has absorb all the water so add water accordingly to make smooth batter (You can take more or less water as per your requirement). Keep on adding water until you get the proper consistency. Batter should not be very thick or thin.
- Now add all the chopped veggies (French beans, carrot, onion, potato, coriander leaves, green chilly and ginger) ¾ tsp salt and soda. Mix it well to make smooth medium thick batter just like we make the batter of besan pakora. It should be of dropping consistency.
- Heat oil in a pan on medium high heat, once the oil becomes hot keep the flame on medium and drop spoonful of batter few at a time into the hot oil. You can use both hands and spoon to drop the batter. I am very much comfortable by using my hands for dropping the batter into the hot oil.
- Fry it in batches, do not overcrowd the pan
- Fry suji pakora until they are golden brown and crisp, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
- Repeat the same process for the remaining batter
- Serve mixed veg suji pakora hot with any green chutney, tomato ketchup or chilly sauce.
Note:
- Add veggies of your choice or you can make this pakora by adding only onion also.
- You can make suji pakora without adding soda also.
- You can skip green chilly if you don’t want to eat spicy.
- Oil should be hot enough while frying the suji pakoras otherwise it will absorb oil.
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