Crispy mixed vegetable pakoras are vegetarian Indian fritters that are deep-fried and served with chutney. They’re addictive, and one of Pakistan and India’s most loved street food snack. Today I’m giving you the best vegetable pakora recipe ever. Tips for making and keeping the vegetable pakoras super crispy included!
1cupchickpea flour(also known as besan or gram flour)
5tablespoonswater(or as needed)
1teaspoonsalt
1/2teaspoonred chilli powder(or to taste)
1teaspoonchaat masala
1teaspooncoriander powder
1 cupchopped spinach(also known as palak)
1medium sized potato(grated or thinly sliced)
1medium sized onion(thinly sliced)
2-3tablespoonschopped coriander(also known as cilantro or dhania)
1-2green chilli(chopped finely)
Cooking oil for deep frying
Garlic Yogurt Dipping Sauce
1/2cupyogurt
1garlic clove(minced)
1green chilli(chopped finely)
salt to taste
Instructions
Making the Pakora Batter
In a bowl, mix together the chickpea flour and spices. Mix well.
Add 3-4 tablespoons of water until a thick batter forms.
Add the vegetables and mix well. If needed add 1 tablespoon of water at a time until the batter is just clinging to the surface of the vegetables.
Once the pakora batter is ready, set it aside.
Frying the Mixed Vegetable Pakora
In a dutch oven pot or heavy bottomed wok, bring oil to medium high heat.
To see if the oil is ready for frying, drop a little bit of batter into the oil. If it floats up immediately, the oil is too hot for frying. If the batter takes about 2 seconds to float up, then the oil is ready for frying.
Using two tablespoons (watch video) or using your hands, drop the batter into the oil. Fry only a few pakoras at a time. Too many pakoras will crowd the wok, and cause the temperature of the oil to drop and the pakoras won’t cook evenly.
Gently flip the pakoras while frying so that they cook evenly from all sides.
Using a slotted spoon, remove the pakoras from the wok and place on a cooling rack.
Mix all the ingredients together, and serve with the pakora.
Video
Notes
Chickpea flour: This is made from ground dried chickpeas, and also known as gram flour or besan. It's easily available in large supermarkets or Indian grocery stores.
Water: Only use a little bit to form a thick batter, for crispy pakora.
Chaat Masala: an Indian spice blend, it's tangy and spicy and adds a great flavor to these pakoras. Can be skipped, if you don't have it on hand
Storage Instructions: Pakoras are best enjoyed when freshly cooked. However, you can store leftovers in airtight container in the fridge for 1-2 days. To reheat, preheat oven to 180 C or 350 F and spread the pakora on a baking tray in a single layer. Bake for a few minutes until warmed through and crispy.