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Monday, April 10, 2017

Bakwan Sayur - Vegetable Fritters | Indonesian Pakoda

Bakwan Sayur
Bakwan Sayur

Bakwan Sayur

Bakwan Sayur

Here comes the 5th one in our Muslim Food Bloggers Challenge. I am glad to get this theme of  'Indonesian Cuisine' as this will be the second recipe of this sort on my blog. I had long back posted Chicken Satay with peanut sauce which is also my family favourite. 

The reason why I chose this recipe is because of the availability of all the ingredients. The recipe is quite simple and easy to prepare which takes not more than an hour. And also it will be added to my collection of Iftar recipes on my blog. I am really thankful to Anita from dailycookingquest for this wonderful and easy recipe and also for many others in her blog. 

Just to make it suitable for my Indian readers, I have slightly modified the recipe by adding a hint of green chillies. If you find these fritters a bit too bland, then it can be served with your choice of spicy and tangy sauces and I would suggest that 'Thai Sweet Chilli Sauce' would be the best condiment to go with it.  

Preparation Time: 20 minutes
Cooking Time: 5 minutes per batch (20 - 30 minutes approx)
Total Time: 45 minutes approx


  • 3 cups shredded cabbage
  • 1 medium size carrot shredded or coarsely grated
  • 1 small green capsicum finely sliced
  • 2 spring onion sliced
  • 1 green chilli chopped

For the batter:

  • 1 cup plain flour ( + 1/4 cup more if needed)
  • 1/4 cup rice flour
  • 1 teaspoon salt (or as needed)
  • 1 teaspoon sugar
  • 1 teaspoon black pepper powder
  • 3/4 cup water (or as needed)
  • 2 tablespoon grated garlic
  • 1 egg
  • Oil for deep frying


  1. In a bowl add all the chopped vegetables like shredded cabbage, grated carrot, capsicum, spring onion and green chillies. Mix well and set aside.
  2. In another bowl make a smooth batter by mixing plain flour, rice flour, salt, sugar, black pepper and water. Add water slowly, little by little to get the right consistency (like a pancake batter consistency). Then add garlic and egg and whisk again. 
  3. Let both the bowls be kept ready but separately.
  4. Just before frying, add the vegetables to the batter and mix well.
  5. First, do a test by dropping a small lump into the oil. If the mixture spread then you need to add a bit of more plain flour.  
  6. Drop a spoonful of batter into the hot oil side by side and deep fry for 5 minutes. Do not over crowd the oil by adding too many at once. Drain on a kitchen towel to remove the excess oil.
  7. Serve hot with your choice of sauce like Thai Chili Sauce or Tomato Sauce.

Note: Do not mix the vegetables and batter ad keep for a long time as the vegetables will make the batter watery. So add the vegetables to the batter just before frying.

In case the batter becomes too watery, you can add more plain flour to adjust. and if the batter is too dry and thick then add a bit of water.  

Bakwan Sayur


  1. So nice to see how it is so similar between cultures, right? Delicious looking pakodas, even I have all ingredients at home, so tempted to try!

  2. Lovely clicks Shanaz!I had this from Malaysia and loved it but they coated it in a sweet and tangy sauce,will try it soon.

  3. I thought Pakodas were native to India only! Nice to learn from you that it is part of other cultures too

  4. Wow! Mixed Vegetable Fritters! Who would have thought this? And yes, a perfect ifthar addition. If we are making a big batch, it is better to dip the veggies in batter as we fry instead of mixing all at once. InshaAllah, I want to try this soon.

  5. Looks so yummy,perfect for tea time...Would love to try this as all the ingredients are so easily available :)

  6. I love the recipes on Anitas blog. Love these crispy fritters .yumm