Wednesday, July 16, 2014

Ramadan Special Series - Week Three: Mix Vegetable Pokra from Lail (With a spin)

Half of Ramadan have already passed and the other half remains. I hope you have enjoyed this holy month so far like I did.

This week we meet again for another Ramadan special guest post. This week we have Lail from Lail is a wonderful person and a terrific blogger. Aside from being a mom, a housewife and a tech management professional she also manages to have a successful blog with lots of delicious recipes, DIYs, crafts, kitchen tips , travel journeys and gorgeous photography.
Originally from Bangladesh but now living in the U.S, she shares mostly Bangladeshi food recipes along with other recipes from around the world with her spin on it.

Let's all welcome Lail to the blog today...


Pakora | Copyright © With A Spin   
Assalamu alaikum(may the peace be upon you), hi, hello! Ramadan Kareem from my family to yours!   First of all, I would like to thank Fatemah for inviting me to do a guest post on her delicious space. I recently met Fatemah in the virtual world and let me tell you that I absolutely love her mesmerizing story telling writing talent. When she reached out with her invite, it didn’t take much time for me to decide. Without a second thought I accepted her invitation. I admire her posts and truly appreciate her hard work on her blog and photography.

সবজির পাকোড়া | Copyright © With A Spin   

Before going into the recipe, please allow me to introduce myself. I am Lail from the blog With A Spin. In my opinion, the company you keep during mealtime is what makes everyday food taste better and it is the family most of the time who is accompanying us during mealtime. Another reason food tastes better is when you add your creativity and add your own “spin” to a recipe to customize for your palate, and for your families liking. With this in mind, on my humble blog With A Spin, I celebrate everyday life through food, family and creativity. I am passionate about sharing Bangladeshi food, but you'll find other world cuisine on my space too. Besides food, I throw in travel photo journal and some art and crafts from time to time.   Now, let’s move on to the food, shall we?

Mix vegetable pakora | Copyright © With A Spin     
Deep-frying is my least favorite method of cooking. However, whether we want to admit or not, deep frying yields the most delicious kind of food for most of us. Even though it is not the healthiest choice out there, Ramadan and fried food goes hand in hand in Bangladeshi iftar. Piping hot pakoras with a tasty chutney is a fabulous combination! Though I do not make deep fried food every day during Ramadan these days, my family’s Bangladeshi root demands it at least once a week during the holy month.   Growing up helping my family fry different items is one of the fondest memory from my teen years during Ramadan. Right after Asr, I would finish reading the chapter of The Quran that I started that day and run into the kitchen to help out with iftar. After frying some mix vegetable pakora and other items, my responsibility was to prepare the plates for the family members and few extra ones to send to the neighborhood masjid which I would so lovingly perform. Every time, I fry something in my kitchen now during Ramadan, I ponder into my childhood Ramadan days and cherish the memories so dear to my heart.

Mix vegetable pakora | Copyright © With A Spin 

Vegetable pakora | Copyright © With A Spin

 The mix vegetable pakora is an effortless snack which quickly provides you with volumes of finger-food everyone loves. They taste fabulous with a sprinkle of black salt and ketchup. I hope you enjoy this recipe. I invite you to stop by my blog, With A Spin, to find out about the Ramadan festivities I am hosing along with other Bangladeshi and non Bangladeshi spread.

 Recipe : Mix vegetable pakora


 3 cups shredded vegetable (cabbage, carrot, spinach, sweet pea, cauliflower, etc.)
 1 cup onion, chopped
 2-3 green chilies, chopped
 1 ½ cup flour
 1 egg
 1 teaspoon cumin powder
 1 teaspoon garlic paste
 1 ½ teaspoon salt
 1 cup water
 Oil, for frying
 ¼ teaspoon black salt, to sprinkle (optional)


1. Line baking sheet or a plate with paper towels to soak the oil from the fried pakora.

2. Heat cooking oil on medium high in a deep pan.

3. Mix all ingredients except the water and oil for frying. Combine to make dough by sprinkling the water. Adjust water quantity as required. Set aside while oil heats.

4. Using a small ice cream scoop or a tablespoon, add a few dollops of fritters batter into hot oil. Fry until browned on all sides.

5. Remove fritters from oil and set it over paper towels to drain excess oil.

 6. Serve hot with ketchup or chutneys and sprinkled with the black salt.

  Notes :

i. Adjust chili and salt according to taste.
ii. Adjust water quantity depending on how much water your vegetable holds when making the batter. If more water is needed, add in 2-3 tablespoon increment.
 iii. If the fritters do not hold shape in hot oil, add little more flour in the batter. iv. Heat the oil at medium low flame until hot. When oil is hot, scoop the pakora batter and take the time to fry the pakoras in medium low flame to avoid burning the outside without cooking the inside.


  1. Thank you Lail for your beautiful contribution to the blog. The pokras look delicious. I might try them soon.

  2. The pleasure in mine, Fatemah. Thank you so much for inviting me to be featured on your beautiful space, my friend. I hope you and your family enjoy the pakoras when you get a chance to make them. Let's keep in touch.