Mixed Vegetable Pakora Recipe
Crispy mixed vegetable pakoras are vegetarian 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!
- 1 cup gram flour besan
- 1/2 cup chopped spinach palak
- 1/2 cup potato julienned
- 1/4 cup thinly sliced onion
- 2-3 tablespoons chopped coriander dhania
- 1 green chilli chopped finely
- 1/2 teaspoon lal mirch powder or to taste
- 1 teaspoon crushed coriander seeds sabut dhania
- 1 teaspoon crushed cumin seeds sabut zeera
- Salt to taste
- A pinch of baking soda
- 1/4 cup water or as required
- Cooking oil for deep frying
Making the Pakora Batter
In a bowl, mix together all the ingredients except water and oil.
Now gradually add the water, a little bit a time, until a thick batter has formed. The vegetables will release water so we don’t want to add too much water. The batter must be thick so that it evenly coats all the vegetables. If the batter is too thin, it won’t stick to the vegetables.
Once the pakora batter is ready, set it aside.
Frying the Mixed Vegetable Pakora
In a medium sized wok, bring oil to a 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 a tablespoon, drop the batter into the oil. Frying 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 paper towel lined plate.
Serve with green chutney or imli ki chutney.