Name: Vegetable Pakora Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: ⅓ cup (50 g) Onion, thinly sliced; ½ cup (65 g) Cabbage, shredded or thinly sliced; ⅓ cup (80 g) Potato, shredded or thinly sliced; ¼ cup (45 g) Carrot, thinly sliced; ¼ cup (45 g) Bell Pepper/Capsicum, thinly sliced; Handful Coriander, chopped; 2 Green Chillies, finely chopped; 1 inch Ginger, peeled and grated; 1 teaspoon Fennel seeds; 1 teaspoon Carom seeds (Ajwain); Pinch Turmeric Powder; 1 teaspoon Red Chilli Powder; ½ cup (90 g) Gram Flour (Besan); Salt, to taste; ¼ cup Water (plus 2-3 tablespoons more if needed); 4 cups Oil (for deep frying)

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Introduction

Vegetable pakoras are a delicious Indian snack made by frying a mix of fresh vegetables coated in a spiced gram flour batter. Crispy on the outside and tender inside, they make a perfect teatime treat or appetizer.

A close-up view of several crispy, golden-brown fried fritters piled on a white plate set on a white marbled surface. The fritters have an irregular shape with thin, crunchy strands and small bits of green herbs visible throughout, giving a textured and layered appearance. The outer edges are darker and crispier, while the inside looks softer and slightly orange, showing a mix of various fried vegetable pieces held together by a light batter. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup (50 g) Onion, thinly sliced
½ cup (65 g) Cabbage, shredded or thinly sliced
⅓ cup (80 g) Potato, shredded or thinly sliced
¼ cup (45 g) Carrot, thinly sliced
¼ cup (45 g) Bell Pepper/Capsicum, thinly sliced
Handful Coriander, chopped
1 teaspoon Fennel seeds
1 teaspoon Carom seeds (Ajwain)
2 Green Chillies, finely chopped
1 inch Ginger, peeled and grated
Pinch Turmeric Powder
1 teaspoon Red Chilli Powder
½ cup (90 g) Gram Flour (Besan)
¼ cup Water (plus extra if needed)
4 cups Oil, for deep frying
Salt, to taste

Instructions

Step 1: Crush the fennel seeds and carom seeds together using a mortar and pestle to release their aroma.
Step 2: In a wide bowl, combine the gram flour, turmeric powder, red chilli powder, crushed fennel and carom seeds, and salt. Mix well until evenly incorporated.
Step 3: Add all the sliced vegetables, chopped coriander, green chillies, and grated ginger to the bowl. Mix thoroughly to coat the vegetables with the dry ingredients.
Step 4: Gradually add 3 to 4 tablespoons of water and mix the vegetables. If needed, add 2 to 3 more tablespoons of water to form a thick batter that just coats and binds the vegetables together.
Step 5: Heat the oil in a deep frying pan over medium heat until hot.
Step 6: Carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras for about 5 to 7 minutes, turning occasionally to cook them evenly until they are light golden and crispy.
Step 7: Use a slotted spoon to remove the pakoras and drain them on paper towels to absorb excess oil.
Step 8: Repeat frying the remaining batter in batches. Serve the pakoras hot with chutney and a cup of chai.

Tips & Variations

For extra crispiness, add a tablespoon of rice flour to the batter along with gram flour.
If you prefer a milder taste, reduce or omit the green chillies and red chilli powder.
Try adding other vegetables like spinach, cauliflower, or peas for variety.
Ensure the oil is hot enough before frying to prevent the pakoras from absorbing too much oil.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to restore their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

The image shows a close-up of crispy deep-fried onion pakoras sitting on a white plate placed on a white marbled surface. The pakoras have a rough texture with thin golden-brown crispy strands of fried onion and batter intertwined, giving an irregular shape to each piece. Small green herb pieces peek through the crunchy coating, adding some color contrast. The layers consist of the outer crunchy layer that is golden and slightly darker in some spots, while the inner layers are softer and bright orange to light brown. The pakoras are piled closely together, showing their crunchy surfaces and crisp edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake pakoras instead of frying?

Yes, you can bake pakoras to make a healthier version. Preheat your oven to 400°F (200°C), place spoonfuls of batter on a greased tray, and bake for 15-20 minutes, flipping halfway, until crisp and golden.

What can I serve with vegetable pakoras?

Pakoras pair wonderfully with mint chutney, tamarind chutney, or even ketchup. They also go well with a hot cup of Indian masala chai for an authentic experience.