Schezwan Vegetable Pakora Recipe – Crispy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Schezwan Vegetable Pakora Recipe – Crispy Indian Street Food

Hello friends! If you’re anything like me, the monsoon season (or even a gloomy afternoon!) just begs for something crispy, spicy, and utterly comforting. And honestly, is there anything more satisfying than a plate of hot, golden pakoras? Today, I’m sharing my go-to recipe for Schezwan Vegetable Pakoras – a delightful twist on the classic, packed with flavour and guaranteed to disappear quickly! I first made these for a Diwali get-together and they were a huge hit – everyone asked for the recipe, so here it is!

Why You’ll Love This Recipe

These aren’t your average pakoras. The Schezwan sauce adds a wonderful tangy, spicy kick that takes them to a whole new level. They’re incredibly crispy, thanks to the blend of flours, and loaded with fresh veggies. Plus, they’re surprisingly easy to make – perfect for a weekend snack or a party appetizer. Seriously, who can resist a crunchy, flavourful bite of these?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Schezwan Vegetable Pakoras:

• 1 cup tightly packed finely chopped cabbage (approx. 85g)
• ½ cup finely chopped onions (approx. 75g)
• ½ cup finely chopped capsicum (bell pepper) (approx. 75g)
• ½ cup finely chopped carrots (approx. 75g)
• 1 tablespoon Schezwan Sauce (approx. 15ml)
• 1 teaspoon finely chopped ginger (approx. 5g)
• ½ teaspoon Kashmiri red chilli powder (approx. 2.5g)
• ½ teaspoon black pepper powder (approx. 2.5g)
• Salt to taste
• ½ cup besan (gram flour) (approx. 70g)
• ½ cup maida (all-purpose flour) (approx. 70g)
• 2 tablespoons corn flour (corn starch) (approx. 15g)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your pakoras turn out just right:

• Schezwan Sauce: You can use store-bought Schezwan sauce, and there are some fantastic brands available now. Or, if you’re feeling ambitious, you can make your own! Homemade always has a fresher flavour, but a good quality store-bought version works perfectly well.
• Besan (Gram Flour): This is the star of the show when it comes to pakoras! It gives them that lovely, slightly nutty flavour and helps them bind together. It’s also a good source of protein.
• Maida (All-Purpose Flour): We use maida alongside besan to create a lighter, crispier texture. Don’t skip it!
• Oil for Deep Frying: Traditionally, mustard oil is used in North India for its pungent flavour. However, groundnut oil or vegetable oil work just as well and are more readily available. Choose an oil with a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Rinse, peel, and finely chop the cabbage, onions, capsicum, and carrots. The finer the chop, the better they’ll bind into the batter.
2. In a mixing bowl, combine all the chopped veggies with the Schezwan sauce, ginger, red chilli powder, black pepper, and salt. Give it a good mix so everything is nicely coated.
3. Now, add the besan, maida, and corn flour to the bowl. This is where it gets a little messy – get your hands in there and mix everything together without adding any water. You want a crumbly mixture.
4. Let the mixture rest for about 30 minutes. This allows the flours to hydrate and the flavours to meld together.
5. While the batter rests, heat oil in a kadai (or a deep frying pan) over medium heat. To test if the oil is hot enough, drop a tiny bit of batter into it – it should sizzle and rise to the surface steadily.
6. Gently drop small portions of the batter into the hot oil, being careful not to overcrowd the kadai. Fry in batches for the best results.
7. Fry the pakoras on medium heat, turning them occasionally, until they’re golden brown and beautifully crisp. This usually takes about 3-4 minutes per batch.
8. Remove the fried pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t overcrowd the kadai! This will lower the oil temperature and result in soggy pakoras.
• Keep the heat at medium. Too high, and they’ll burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• For extra crispiness, you can add a pinch of baking soda to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the maida with a gluten-free all-purpose flour blend.
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of both maida and besan.
• Spice Level: Adjust the amount of Kashmiri red chilli powder to your liking. If you like it really spicy, add a pinch of cayenne pepper!
• Festival Adaptations: My aunt always adds a little bit of grated paneer to the batter for Diwali – it’s a delicious addition! For Holi, she likes to add some chopped green chillies for an extra kick.

Serving Suggestions

Serve these Schezwan Vegetable Pakoras hot, hot, hot! They’re fantastic with a side of Schezwan sauce or your favourite ketchup. A cup of chai is the perfect accompaniment, of course.

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for a day. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

1. What type of oil is best for frying pakoras to achieve maximum crispiness?

Mustard oil is traditional, but groundnut or vegetable oil with a high smoke point work great too!

2. Can I make the pakora batter ahead of time, and if so, how should I store it?

Yes, you can! Prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a tiny bit of water to loosen it up before frying.

3. What is the best way to prevent the pakoras from absorbing too much oil?

Make sure the oil is at the right temperature (medium heat) and don’t overcrowd the kadai. Also, drain them well on paper towels after frying.

4. Can I add other vegetables to this pakora recipe? What would you recommend?

Absolutely! Spinach, cauliflower, potatoes, and even green beans would be delicious additions.

5. What is the difference between Kashmiri red chili powder and regular red chili powder, and why is it used here?

Kashmiri red chili powder is milder in heat and adds a vibrant red colour. It’s used here for colour and a subtle flavour without overpowering the other spices.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!