Vegetable Peel Pakora / Pakoda / Fritters

 

           Here is an unusual snack made out of some discarded vegetable peels. They contain a lot of fibre and nutrients. So prepare these yummy pakoras with a combination of peels. Relish them as an evening tea-time snack or as an appetizer with green chutney or tomato ketchup. They also tastes yummy with hummus or mayo. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup pointed gourd (parwal) peel, finely chopped
• 1/3 cup bottle gourd (Lauki) peel, finely chopped
• 1/3 cup ridge gourd (Turai) peel, finely chopped
• 1/3 cup coriander stems, finely chopped
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2 tbsp. coriander leaves, chopped
• 1 egg
• 3-4 tbsp. chickpea flour / besan 
• 1-2 tbsp. rice flour
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. nigella seeds
• 1/2 tsp. garam masala powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. amchur
• oil to deep fry

          In a bowl, combine all the above mentioned ingredients (except oil) and knead into a thick batter. Add water as needed and keep aside for 10-15 minutes. 

          Heat oil in a pan. Drop spoonful of the batter, few at a time and in batches into the hot oil.  Fry till golden in colour and crisp on all sides on a medium flame. 

          Drain on a kitchen towel and serve them hot with green chutney or tomato ketchup.

Note - 

1.  For a pure veg. version, you can omit the egg and add cornflour instead.

2.  You can also make use of carrot peels, potato peels, steamed raw banana peels, steamed cauliflower stem, etc. to make these yummy pakoras. 

                       In a bowl, mix all the ingredients (except oil) & knead into a thick batter. 

                       Keep aside for 10-15 minutes. 

                    Heat oil in a pan. Drop spoonful of the batter, few at a time, into the hot oil.  

                                  Fry till golden in colour on all sides on a medium flame. 

                                  Drain on a kitchen towel.

                                  Serve them hot with green chutney or tomato ketchup.