Vegetable Pakoras Recipes

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Vegetable Pakoras image

I like to think of pakoras as the Indian tempura. They're a staple of Indian life, and are the perfect accompaniment to a hot cup of chai or a chilled mug of beer. The superhero ingredient here is Indian chickpea flour. No egg is required to make this batter, so it's perfect for the vegans among you!

Provided by Aarti Sequeira

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup besan (Indian chickpea flour; see Cook's note)
2 tablespoons rice flour
3/4 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon ground turmeric
1/4 teaspoon ajwain (carom) seeds, optional (cumin seeds can be substituted)
1/8 teaspoon baking soda
1 tablespoon grated fresh ginger
1/2 teaspoon lemon juice
Canola or peanut oil, for deep-frying
1 yellow onion, cut into rings
2 cups curly kale, ribs removed, torn into 3-inch pieces
2 cups 1-inch cauliflower florets
Ground black lime, for sprinkling


  • Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.)
  • Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet.
  • Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes.
  • Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot!


Pakora image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories     Side dish, Snack, Starter

Time 50m

Number Of Ingredients 14

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve


  • Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
  • Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
  • Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
  • Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
  • Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
  • Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium


Vegetable Pakora image

A very yummy Indian snack or side dish. Also great to eat those veggies. You can really try different veggies you like! Serve hot with tamarind/chili chutney/dip or even with some tomato ketchup. Yum!

Provided by SK

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 40m

Yield 4

Number Of Ingredients 12

vegetable oil for frying
1 cup gram flour (besan)
1 teaspoon ground cumin
½ teaspoon cayenne pepper
⅛ teaspoon ground turmeric
salt to taste
water, or as needed
2 tablespoons chopped cilantro
2 tablespoons chopped fresh spinach
½ cup sliced potatoes
½ cup cauliflower florets
½ cup red onion, sliced lengthwise


  • Heat oil in a wide skillet over medium heat.
  • Combine gram flour, cumin, cayenne pepper, turmeric, and salt in a bowl. Add 2 tablespoons of the hot oil and mix well. Add water, a little at a time, until a very thick batter forms. Stir in cilantro and spinach.
  • Dip potatoes and cauliflower in batter and add to the hot oil in batches without crowding. Turn and fry until golden brown, 3 to 5 minutes. Add onions to remaining batter all at once; scoop onion-batter into the oil and fry until golden, 3 to 5 minutes.

Nutrition Facts : Calories 598.6 calories, Carbohydrate 19.2 g, Fat 56.8 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 7.3 g, Sodium 63.6 mg, Sugar 1.1 g


Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 6

Number Of Ingredients 11

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings


  • Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  • Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  • Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  • Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g


Mixed Vegetable Pakoras image

Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 23

2 to 3 small Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
2 bunches cilantro, leaves and tender stems roughly chopped (about 4 cups)
2 small cloves garlic
One 1-inch piece ginger, peeled and roughly chopped
1 bunch mint, leaves picked (about 1 cup)
Juice from 2 limes (about 3 tablespoons)
1/2 teaspoon granulated sugar
1/4 teaspoon roasted ground cumin (see Cook's Note)
Kosher salt
2 1/2 cups chickpea (besan) flour, plus more if needed
1/4 cup chopped cilantro leaves and tender stems
1 teaspoon ajwain (carom) seeds (see Cook's Note)
1/8 teaspoon asafoetida (hing) (see Cook's Note)
1 teaspoon crushed red chili flakes
A pinch of baking soda, optional, for making the batter puffy
Kosher salt
Canola oil, for frying
1 leaf curly kale, stemmed and chopped (1 cup)
1/2 small yellow onion, chopped
2 cups small cauliflower and/or broccoli florets
1 medium red onion, quartered and sliced 1/4-inch-thick
1 large Yukon gold potato, peeled and sliced 1/4-inch-thick
Flaky sea salt, for sprinkling


  • For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
  • For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
  • For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
  • Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
  • Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

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2019-04-30  · The One Tip to Follow for Making Perfect Pakoras. Infuse your batter with herbs and/or spices for an added boost of flavor: a dash of garam masala, curry …
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  • 1. In a large bowl, whisk together the flour, baking powder, salt, red pepper flakes, and cilantro, adding water until you have a smooth batter with a thick consistency.
  • 3. Heat a few inches of oil in a cast-iron pan over medium-high heat. Test for hot oil with a drop of batter; if it sizzles right away, it’s ready. Drop ¼ cup-sized balls of pakora batter into the hot oil and fry the pakora a few minutes per side, rotating as needed, until pieces are golden brown and crisp.
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Vegetable Pakora Recipe (with Step by Step Photos) Snacks, Starters. Vegetable Pakora, the flavorful deep fried crispy fritters made using mixed vegetables, gram flour and spices is a popular snack cum starter from India. These pakoras are the perfect way to use leftover vegetables …
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“ Thank you for printing this recipe for my delicious Vegetable Pakora ” Comments. Comments (84) Lavinia. 28 February 2021 at 14:08 | # These are my go to recipe for pakoras come out perfect every time! Make the mint and coriander riata to go with. Lovely combo. Thanks ? reply. Agnes Yeung. 09 January 2021 at 22:41 | # Tasted delicious.Well set out easy to follow recipe…
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2014-10-04  · Mix in the coriander, salt and pepper, baking soda and vegetables. Stand for 5 minutes. Heat 3-4cm of oil in a deep frypan and fry small spoonfuls of mixture in batches of 3-5 at a time for about 3 minutes, until golden and cooked through. Remove the pakoras …
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Method. Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Add the lemon juice, then ...
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2021-04-29  · Make crispy and tasty mixed Vegetable pakora recipe with my easy recipe. Easy to customize with your favorite vegetables, this veg pakora has a crispy, crunchy exterior with a soft interior. The recipe …
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  • Rinse, peel and then finely chop all the veggies and measure them. Take all of the finely chopped vegetables in a mixing bowl. You can opt to grate or shred the vegetables.
  • Heat oil for deep frying in a kadai or frying pan. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry the pakora on medium to medium-high heat.
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2019-02-20  · Pakora is a traditional Indian fritter made with vegetables that are coated with a crispy batter. Usually deep-fried, they are also known as pakoda, pakodi and bhaji and served as a snack or …
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2018-07-20  · Heat some oil in a skillet and drop in spoonfuls of the mixture. Cook over medium-high heat until golden brown (about 2 to 3 minutes on each side). Serve immediately with some green chutney …
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  • Then add the chickpea flour and water and mix until well combined. I prefer to use my hands, but it’s up to you.
  • Heat some oil in a skillet and drop in spoonfuls of the mixture. Cook over medium-high heat until golden brown (about 2 to 3 minutes on each side).
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2017-10-12  · These delightful vegan vegetable pakoras are fried to crispy golden-brown perfection and served with a light and creamy cilantro sauce. The pakoras (or pakodas: delicious spiced Indian …
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  • Heat butter or oil in a medium-sized skillet over medium-high heat. Add the coriander seeds and red chili pepper flakes. Cook, stirring constantly until the spices are toasted and fragrant. Do not overcook.
  • In a medium sized bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter.
  • Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the chickpea batter.
  • In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. Allow plenty of time for the oil to get hot (between 325°F to 350°F (160°C to 175°C).
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2019-09-18  · Today I’m giving you the best vegetable pakora recipe ever. Tips for making and keeping the vegetable pakoras super crispy included! 5 from 1 vote. Print Pin Rate. Author: Wajeeha …
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Easy Vegetable Pakora Recipes. Prep Time. 15 mins. Cook Time. 30 mins. Total Time. 45 mins . If you talk about Indian snacks, then Pakoras will probably top the list! These are crispy, battered and then deep-fried till golden and delicious. You can probably use any vegetable you can lay upon your hand for making these vegetable pakoras. And these pakoras …
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2019-09-22  · This traditional recipe for vegetable pakoras has a soaked chickpea and yogurt batter. It is lightly flavoured with tamarind, coriander and turmeric for a deliciously crispy gluten-free snack. It can be made with a mix of seasonal vegetables…
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  • Mix all of the batter ingredients together until it is smooth. Allow to rest for at least 20 minutes for the chickpea flour to fully hydrate. If you want to try fermenting your pakora batter, see the section above for instructions.
  • While the batter rests, prepare the vegetable filling by grating and chopping all of the vegetables. The trick is to not have anything larger than a pea or it won’t fully cook.
  • Pakoras are traditionally deep-fried, however, see the notes below for other options. To deep fry the pakoras, heat 2 inches of deep fry oil to 375 F. Scoop 1/2 cup of battered vegetables into the deep fry oil and fry until the vegetables are cooked and the batter is brown (about 5 min).
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2021-02-18  · How To Make Pakora Recipe Preparing vegetables. Rinse, wipe and chop the vegetables as mentioned below and place in a large mixing bowl. 1/2 cup carrot- peel and chop into thin batons. …
  • Add 3/4 cup chickpea flour or besan, 1/4 cup rice flour, 1/4 teaspoon carom seeds, 1 teaspoon red chilli powder and 1 teaspoon salt to the veggies. Also add 1/2 teaspoon garam masala powder if you like. I did not add though.
  • Heat oil for deep frying in a heavy deep pan. I prefer to use cast iron pan for frying. Once the oil is hot (190 C/ 375 F) pinch small balls from the prepared mixture and slide in hot oil carefully. Maintain medium heat.
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2007-02-19  · Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried. This recipe …
  • Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.
  • Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
  • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
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2017-11-07  · In this mixed vegetable pakora recipe I have also used crushed peanuts which also gives pakodas crispness and taste.Pakora is a famous Indian snack around the world. You can find different tastes of pakoras in different region. Pakistani pakora recipe is very different from North Indian pakora recipe and South Indian pakora recipe.Pakoras are made with lots of different vegetables…
  • In a mixing bowl take all the chopped veggies and add salt. Mix well, cover and keep it aside for 15-20 minutes.
  • After 20 minutes mix the veggies again and add all the spices, green chillies, ginger garlic paste and coriander and mix it well with spoon.
  • Batter should be thick not watery. Now heat the oil at medium high heat. Drop small size pakoras in hot oil.
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2021-05-31  · They can be made with virtually any vegetable, so use this pakora recipe as a springboard to do your own variations. Serve pakora as a starter for an Indian meal, a light meal, or pass them around as canapés at your next gathering. They’re gluten free and vegan so everybody can enjoy them! Pakora: Indian Vegetable …
  • Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
  • Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
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Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 …
  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, curry powder, cumin, and salt, stirring with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.
  • Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender. Drain and cool to room temperature. Add sweet potato, cauliflower, onion, cilantro, garlic, and jalapeño to flour mixture; stir until well combined (batter will be very thick).
  • Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter. Serve with chutney.
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Preheat oil to 180˚C. Place the onion, cabbage, potato, spinach, green chilli, cumin, coriander, garam masala and salt in a large bowl and mix. Sprinkle the besan or chickpea flour and mix well ...
3/5 (69)
Servings 8-10
Cuisine Nepalese
Category Appetiser
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Depending on the variety, wash and clean or peel the vegetables. Divide the cauliflower and broccoli into florets. Roughly dice the aubergines, cut the potatoes and carrots into 1 cm thick slices. Cut the onions into eighths. Before frying, let the oil or fat heat up well in the wok. Line a large platter or plate with a double or triple layer ...
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Hi Guys, today I’ll show you how to make Vegetable Pakoras, an easy and tasty snack that I love eating with a cup of chai. For the vegetables, you can use an...
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2013-03-20 · This vegetable pakora recipe is incredibly easy to make at home. You’ll first need to prep the vegetables and fresh chili pepper and toss them together in a bowl. Then, … From Cuisine Indian Total Time 16 mins Category Side Dish, Vegetarian. Combine chickpea flour, cornstarch, turmeric, cardamom, cumin, carom and fenugreek leaves, if using, and salt in a large bowl ...
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