SnackAppetizer

Vegetable Pakora

Name: Vegetable Pakora
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: pakistani, indian
Ingredients: 1.5 cup chickpea flour; 1 cup water; 1 pcs potato peeled and thinly sliced; 0.5 pcs yellow onion thinly sliced; 1 cup spinach chopped; 1 pcs green chili finely chopped; 1 tsp ginger grated; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.25 tsp turmeric powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 1 tsp salt; 0.25 tsp baking soda; 4 cup vegetable oil

These crispy vegetable pakoras are a popular South Asian snack, perfect for an appetizer or tea time. Made with a spiced chickpea flour batter and mixed vegetables, they are deep-fried to a golden perfection. This recipe offers a delightful crunch and savory flavor.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 413 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1.5 cupchickpea flour
1 cupwater
1 pcspotato, peeled and thinly sliced
0.5 pcsyellow onion, thinly sliced
1 cupspinach, chopped
1 pcsgreen chili, finely chopped
1 tspginger, grated
1 tspcoriander powder
0.5 tspcumin powder
0.25 tspturmeric powder
0.5 tspred chili powder
0.5 tspgaram masala
1 tspsalt
0.25 tspbaking soda
4 cupvegetable oil

Equipment

large bowl · deep pot · slotted spoon · paper towels · whisk

The method

Step by step

1
In a large bowl, whisk together the chickpea flour, water, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, salt, and baking soda until a smooth batter forms.
About 3 min
Cook’s note: Ensure the batter is lump-free for a consistent texture.
2
Add the sliced potato, sliced onion, chopped spinach, finely chopped green chili, and grated ginger to the batter.
About 2 min
Cook’s note: Feel free to add other vegetables like bell peppers or cauliflower florets.
3
Mix thoroughly until all the vegetables are well coated with the batter.
About 2 min
4
Heat the vegetable oil in a deep pot or kadai over medium-high heat until it reaches about 175°C (350°F).
About 5 min
Cook’s note: Test the oil temperature by dropping a small amount of batter; it should sizzle and rise to the surface immediately.
5
Carefully drop spoonfuls of the batter-coated vegetable mixture into the hot oil, ensuring not to overcrowd the pot.
About 5 min
Cook’s note: Fry in batches to maintain oil temperature and ensure even cooking.
6
Fry for 3-5 minutes, turning occasionally, until the pakoras are golden brown and crispy on all sides.
About 5 min
7
Remove the cooked pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
8
Repeat the frying process with the remaining batter until all pakoras are cooked.
About 2 min
9
Serve hot with your favorite chutney or dipping sauce.

Per serving

Nutrition

68%Score

Calories: 412.5kcal
Protein: 9.1g
Carbs: 30.2g
Fat: 28.9g
Fibre: 5.6g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pakoras in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes until crispy.