Vegetable Pakora

Name: Vegetable Pakora
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 pcs onion (large, thinly sliced); 1 pcs potato (medium, peeled and thinly sliced into rounds); 100 g spinach (washed, roughly chopped); 1 cup chickpea flour (besan); 2 tbsp rice flour; 2 pcs green chili (finely chopped); 1 inch ginger (grated); 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp carom seeds (ajwain); 0.5 tsp cumin seeds; 1 pinch salt; 0.25 cup water (for batter); 2 cup oil (for deep frying); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

Crispy, golden-brown vegetable fritters with a spiced chickpea batter coating. Bite into shards of onion, potato, and spinach bound in a light, crunchy shell. These North Indian monsoon snacks are ready in 30 minutes and pair perfectly with mint chutney and a steaming cup of chai.

PREP

10m

COOK

20m

SERVES

1 CUP

277 cal

SERVINGS

METHOD · 6 STEPS

prep
Slice the vegetables thinly.
1.Slice 1 large onion into thin rings, separating them with your fingers.
2.Peel 1 medium potato, cut into very thin rounds (about 2-3 mm thick).
3.Chop 100g spinach leaves roughly into 1-inch strips.
mix · ~2 min
Whisk the batter until smooth and ribbony.
1.In a large mixing bowl, combine 1 cup chickpea flour, 2 tbsp rice flour, 1 pinch salt, 1 pinch turmeric, and 1 pinch red chili powder.
2.Add 1/2 tsp carom seeds, 1/2 tsp cumin seeds, 2 chopped green chilies, and 1 inch grated ginger.
3.Pour in 1/4 cup water gradually, whisking continuously until you get a thick, smooth paste with no lumps.
mix · ~1 min
Fold in the vegetables.
1.Add all sliced onions, potato rounds, and chopped spinach to the batter.
2.Using your hands or a large spoon, mix thoroughly so every piece gets an even, light coat. The batter should cling to the vegetables, not drip off.
fry · ~5 min
Heat the oil until wisps of smoke rise.
1.Pour 2 cups of oil into a kadhai or deep pan over medium-high heat.
2.Test if the oil is ready by dropping a tiny batter pearl in — it should sizzle and rise immediately without browning too fast.
3.If it sinks, wait longer. If it burns, lower the heat.
TIPOil at 350°F (175°C) is perfect. Too hot, and pakoras burn outside while staying raw inside.
fry · ~10 min
Fry the pakoras in small, golden batches.
1.Drop small clusters of the vegetable-batter mix into the hot oil — about 1 tablespoon each. Do not overcrowd the pan.
2.Fry for 2-3 minutes, turning occasionally with a slotted spoon, until deep golden and crisp on all sides.
3.Remove with the slotted spoon and drain on paper towels.
TIPKeep batches small — overcrowding drops the oil temperature and makes pakoras greasy.
garnish
Garnish with fresh coriander and serve immediately.
1.Transfer hot pakoras to a serving plate.
2.Sprinkle with 2 tbsp chopped coriander leaves.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice vegetables uniformly thin for even cooking and a crisp texture.
2
Add rice flour to the batter for extra crunch and to absorb excess moisture.
3
Test oil temperature with a batter drop; it should sizzle and float immediately.
4
Fry in small batches to avoid overcrowding and greasy pakoras.
5
Serve immediately after frying for maximum crispness; reheating won't restore it.
6
Make ahead by prepping vegetables and dry batter mix separately; combine and fry just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

This recipe is naturally gluten-free as written, but double-check your spice blends and use certified gluten-free chickpea flour for strict needs.

low oil

Low-oil

Swap deep-frying for an air fryer: spray the coated vegetables lightly with oil and cook at 375°F for 10-12 minutes, flipping halfway, for a lighter version.

vegan