Vegetable Pakoras
Easy Indian vegetable pakoras made with gram flour and mixed veggies — crispy outside, soft inside. Perfect snack or tea-time treat.
Ingredients
Equipment
Method
- Wash and thinly slice or grate all selected vegetables. Drain excess water, especially if using watery vegetables like cabbage or spinach.
- In a large bowl mix besan, rice-flour (or corn-starch), turmeric, red chilli powder, coriander powder, ajwain (if using) and salt.
- Gradually add a little water and stir to form a thick batter that just coats vegetables — not too runny, not too thin.
- Add the vegetables into the batter. Mix gently so all vegetable pieces are evenly coated with batter.
- Heat oil in a deep frying pan or kadai over medium-high heat. To test, drop a pinch of batter — if it sizzles and rises, oil is ready.
- Using a spoon or your fingers, drop small portions (2–3 cm size) of batter-coated vegetables into hot oil in batches, avoiding overcrowding.
- Fry pakoras for about 3–4 minutes, turning occasionally, until golden brown and crisp on all sides.
- Remove pakoras with a slotted spoon and drain on paper towels to remove excess oil. Repeat with remaining batter.
- Serve hot with mint-coriander chutney or tomato ketchup. Best enjoyed fresh and crisp.
Notes
For lighter pakoras, pat vegetables dry before mixing and use minimal batter so they are crisp, not doughy. Serve fresh and avoid reheating — pakoras taste best right after frying.