Know what’s on your plate
Vegetable pakora
Calories & nutrition facts
takeaway and restaurant
Nutrition facts
Per 100 g% DV- Calories 293 kcal —
- Protein 8.4 g 17%
- Carbohydrate 17 g 6%
- Fat 22 g 28%
- Saturated fat 3.7 g 19%
- Fibre 3.3 g 12%
- Sugars 1.5 g —
- Sodium 479 mg 21%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 22 µg 2%
- Vitamin C 1 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 3.4 mg 22%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 0.6 mg 4%
- Pantothenic acid (B5) 0.54 mg 11%
- Biotin (B7) 2 µg 7%
- Folate (B9) 34 µg 9%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 46 mg 4%
- Iron 2.5 mg 14%
- Magnesium 47 mg 11%
- Phosphorus 157 mg 13%
- Potassium 504 mg 11%
- Zinc 1.1 mg 10%
- Copper 0.33 mg 37%
Similar foods
- Vegetable pakora/bhajiaretail238 kcal / 100 g
- Aubergine pakora/bhajiafried in vegetable oil, homemade294 kcal / 100 g
- Cauliflower pakora/bhajiafried in vegetable oil, homemade320 kcal / 100 g
- Coated mixed vegetablesdeep-fried, Indian restaurant (Pakora)253 kcal / 100 g
- Potato and cauliflower pakora/bhajiafried in vegetable oil, homemade325 kcal / 100 g
- Spinach pakora/bhajiafried in vegetable oil, homemade360 kcal / 100 g
- Potato pakora/bhajiafried in vegetable oil, homemade315 kcal / 100 g
- Onion pakora/bhajiafried in vegetable oil, homemade270 kcal / 100 g
- Stir-fried vegetablestakeaway52 kcal / 100 g
- Vegetable fritterfried or deep fried209 kcal / 100 g
Questions about Vegetable pakora
How do you make vegetable pakora batter stick to the vegetables?
Use gram flour and add water a little at a time until it makes a thick coating, not a runny batter. Pat watery vegetables dry first, then mix them through just before frying so they do not release moisture into the batter.
What temperature should the oil be for frying vegetable pakora?
Heat the oil to about 175 °C. Fry small, loosely shaped portions for roughly 3–5 minutes, turning them until deep golden and cooked through; overcrowding the pan cools the oil and makes them greasy.
Can you cook vegetable pakora in an air fryer?
Yes. Brush or spray the coated vegetables lightly with oil and air-fry in a single layer at 200 °C for about 12–16 minutes, turning halfway; the coating will be less evenly crisp than deep-fried pakora.
How do you keep vegetable pakora crispy after frying?
Drain it on a wire rack rather than piling it on kitchen paper, and serve promptly. If you need to hold it, keep it in a single layer in a low oven at about 100 °C; covering it traps steam and softens the coating.
How should you store and reheat leftover vegetable pakora?
Cool leftovers promptly, refrigerate them in a covered container and eat within two days. Reheat in a single layer at 200 °C for about 8–10 minutes, until piping hot; a microwave tends to make the coating soft.
What do you serve with vegetable pakora?
Mint and coriander chutney, tamarind chutney or a squeeze of lemon all cut through the savoury, fried coating. Pakora is also commonly served as a snack with tea or as a starter before a curry.
Can you freeze vegetable pakora?
Freeze cooked pakora in a single layer until firm, then transfer it to a sealed freezer container. Reheat from frozen at 200 °C for about 12–15 minutes, turning once, until piping hot and crisp.
Source: CoFID (UK) 15-620 · per 100 g · carbohydrate per EU label, fibre excluded
