Serve with Cranberry Sauce for the perfect blend of Christmas flavour and Indian spices. I love to celebrate seasonal vegetables, and these Indian fusion Christmas Pakora are just the way to do that. They’re a variation on mixed vegetable pakoras or onion bhajis. The recipe list may look long but the ingredients can be found in grocery stores.
Christmas Pakora Ingredients
Brussels sprouts – alternatively, use red or green cabbage. Trim the sprouts, cut off the hand stalk and slice into shreds. Onions – white or red both work. Cut into slices. Carrots – peel and grate the carrots. Fresh coriander or fenugreek leaves – finely chopped Green chillies – leave out if you are not a fan of heat. Ginger – garlic paste – easy to buy in store or simply crush fresh ginger and garlic in a food processor with a dash of water. Whole cumin seeds Gram flour – aka chickpea flour to bind the pakoras. Rice flour or corn starch – helps the pakora to become crispy. Spices – chilli powder, turmeric powder, garam masala – or freshly ground black pepper. Alternatively, use curry powder. Lemon juice or chaat masala Bicarbonate of soda, baking powder, beer or sparkling water – if using beer or sparkling water, you will not need extra water. Salt Water Oil to deep fry pakoras – use any neutral oil such as sunflower oil or corn oil works best.
Top Tips for perfect Christmas Pakora
Leave any washed vegetables to drain as much as possible as the added liquid can cause the batter to become runny. Add water little by little so that you achieve a thick paste. Note that the vegetables have their own moisture. Pour in a little hot oil to the pakora mixture to make them extra crispy. Add the bicarbonate of soda just before frying so you do not loose the rising properties of the soda. Whilst frying, gently poke holes using a sharp knife into the pakora to allow more oil to penetrate and cook from the inside. Keep adjusting the temperature of the oil if needed to prevent the outside burning too quickly.
Serving Suggestions
Christmas Pakora are a delicious appetizer or snack. Serve alongside some poppadom dips, jam chutney or samosa sauces. Add them to pitta or naan wraps and add this Winter Slaw and chutneys. If you’re going to be entertaining, you might like to include some festive mocktails like this Cranberry Orange Mocktail or Non Alcoholic Mimosa.
Storage
Pakoras or bhajis are best eaten immediately or within a few hours of preparing. Store leftovers in an airtight container in the fridge and eat within 2 days. Reheat in the oven or air fryer to revive them. Christmas pakora will freeze really well. Store in freezer bags and reheat from frozen in the oven until piping hot through.
Other Christmas Appetizers
Cranberry Cream Cheese Pinwheels with Puff Pastry Mini Baked Potatoes with Cranberry Whipped Feta Dip
Other Indian Fusion Recipes
Cardamom Dauphinoise Tandoori Paneer Galette Tandoori Paneer Tarte au Soleil Brussels Sprouts and Potato Curry As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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