Go Back

Vegetable Pakoras

Vegetable pakoras are crispy, golden fritters made by coating thin slices of vegetables in a seasoned chickpea flour batter and deep-frying until crackling and aromatic. The final texture is crunchy on the outside with tender vegetable interiors, perfect for sharing and nostalgic snacking. This recipe highlights simple frying techniques and vibrant flavors that evoke warmth and comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chickpea flour also known as gram flour
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • 1 cup water adjust as needed
  • 1 medium onion thinly sliced
  • 1 medium potato thinly sliced
  • 1/2 cup spinach chopped
  • 1 teaspoon salt
  • 1 liter neutral oil vegetable or sunflower

Equipment

  • Large mixing bowl
  • Sharp knife
  • Chopping board
  • Slotted Spoon
  • Wire rack or paper towels
  • Deep pan or wok
  • Thermometer (optional)

Method
 

  1. Thinly slice the onion and potato into uniform pieces about 2-3 mm thick; chop the spinach finely. Set aside.
  2. In a large mixing bowl, combine chickpea flour, cumin seeds, coriander powder, turmeric, and salt. Mix well to evenly distribute the spices.
  3. Gradually add water into the bowl, stirring constantly, until you get a thick, smooth batter similar to pancake batter—thick enough to coat the vegetables without dripping off.
  4. Stir in the sliced vegetables and chopped spinach, ensuring each piece is coated thoroughly with the batter. Let sit for 10 minutes to allow flavors to meld and batter to thicken slightly.
  5. Heat the oil in a deep pan or wok over medium-high heat until it reaches about 180°C (356°F). You can test this by dropping a small spoonful of batter—if it sizzles and rises quickly, the oil is ready.
  6. Using a slotted spoon, carefully scoop spoonfuls of the batter with vegetables and gently lower them into the hot oil. Fry in small batches, avoiding overcrowding, to ensure even crisping.
  7. Fry each batch for about 3-4 minutes, turning occasionally, until the pakoras are deep golden brown and crispy. You’ll hear a gentle crackling as they fry.
  8. Use a slotted spoon to lift the pakoras out of the oil, letting excess oil drain off, and transfer them to a wire rack or paper towels. Repeat with remaining batter.
  9. Once all the pakoras are fried, serve them immediately while they’re still crackling and hot, with a squeeze of lemon or your favorite chutney for dipping.

Notes

Ensure the oil stays at the right temperature for crisp, golden pakoras. Overcrowding the pan will reduce heat and make them soggy. Resting the batter helps it cling better to the vegetables for a more uniform crunch.