Crispy and delicious vegetable pakora is one of the most loved Indian snacks preferred during the monsoon season. This naturally gluten-free and vegan pakora is easy to make with a few pantry staples and vegetables.
Pakora, also called pakoda, pakodi, bhajia, is a quick and easy snack that gets ready in less than 30 minutes. It is an ideal snack to serve the sudden guest as you can almost use any vegetables that you have on hand. It is a great dish to serve at any party or to take to potlucks. The best part is that you can sneak in any vegetable and kids eat them without any fuss.
Jump to:
Ingredients
Vegetables: I use assorted vegetables such as onion, cabbage, bell pepper, potato carrot. Grated ginger and finely chopped green chilies for a fiery taste.
Spices: Crushed fennel seeds and carom seeds are the star ingredients in this recipe that add a great flavour. Additional basic spices red chili powder and turmeric powder are required.
Flour: Gluten-free gram flour to coat the vegetables.
Oil: Sunflower oil for deep frying.
Water: Just enough to bind the battered vegetables together.
See the recipe card for quantities.
Instructions
- Crush fennel seeds and carom seeds in mortar and pestle.
2. Combine gram flour, dry spices, salt, crushed spices.
3. Add the vegetables and mix well. Add just enough water to make a thick batter that just coats and binds vegetables together.
4. Drop pakoras in medium hot oil. Fry them until golden colour and crispy.
Serve delicious mixed vegetable pakoras with chutney and chai.
What is pakora?
Pakoras are fritters made with gram flour, a selection of spices and vegetables/ paneer. Battered vegetables are deep-fried in oil until crisp and golden.
Flavour Variations
Shredded courgettes, spinach, aubergine/eggplant, and plantain make a good addition to this easy pakora recipe.
Mix in cumin or crushed coriander seeds for an extra flavour.
Crushed dried fenugreek leaves (kasuri methi) add a lovely flavour.
Serving Suggestions
Serve these crispy vegetable pakoras as an appetiser with chutneys such as Green Chutney, Sweet Tamarind Chutney, Yogurt Mint Sauce or tomato ketchup.
Vegetable pakora pairs well as a side dish with flavoured rice dishes – lemon rice, coconut rice, tamarind rice or tomato rice.
Pakoda is a perfect evening snack to enjoy with a cup of Masala Chai.
Tips and Tricks
Ensure to add just enough water so that the vegetables are well coated with the gram flour batter.
Remove excess water from vegetables to prevent them from absorbing too much oil while frying.
Once the batter is ready, fry the pakoras immediately. Do not keep the batter for long as the moisture released from the vegetables makes it runny.
Consider measurements as guidelines. You may need a little more or less water to make a thick batter.
To ensure pakoras remain crispy, DO NOT keep the freshly made hot pakoras in an airtight container with lids closed.
Why are pakoras not crispy?
Pakoras must be fried on medium-high flame. If oil is not hot enough then the pakoras tend to absorb too much oil so they don’t turn crispy. If oil is too hot then the pakoda turns brown outside but the inner portion remains uncooked. So, it is essential to maintain the temperature throughout the process.
Why are pakoras soggy?
Too thick batter leads to soggy and soft pakoras. Ensure the vegetables are well coated and are easy to drop in the oil.
Vegetable Pakora
Video
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ⅓ cup (or) 50 gms Onion thin slices
- ½ cup (or) 65 gms Cabbage shredded/thinly sliced
- ⅓ cup (or) 80 gms Potato shredded/thinly sliced
- ¼ cup (or) 45 gms Carrot thinly slices
- ¼ cup (or) 45 gms Bell Pepper/Capsicum thinly slices
- handful Coriander chopped
- 1 Teaspoon Fennel seeds
- 1 Teaspoon Carom seeds/Ajwain
- 2 Green Chilli finely chopped
- 1 inch Ginger peeled and grated
- pinch Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- ½ cup (or) 90 gms Gram Flour
- ¼ cup Water
- 4 cups Oil for deep frying
- Salt as required
Instructions
- Crush fennel seeds and carom seeds in mortar and pestle.1 Teaspoon Carom seeds/Ajwain, 1 Teaspoon Fennel seeds
- In a wide bowl, combine gram flour, dry spices, salt, crushed spices and mix until well combined.1 Teaspoon Fennel seeds, 1 Teaspoon Carom seeds/Ajwain, 1 Teaspoon Red Chilli Powder, ½ cup (or) 90 gms Gram Flour, Salt, pinch Turmeric Powder
- Next, add the vegetables and mix well.⅓ cup (or) 50 gms Onion, ½ cup (or) 65 gms Cabbage, ⅓ cup (or) 80 gms Potato, ¼ cup (or) 45 gms Carrot, ¼ cup (or) 45 gms Bell Pepper/Capsicum, handful Coriander, 1 inch Ginger, 2 Green Chilli
- Now add 3-4 tablespoons water and start to mix the vegetables. Add 2-3 tablespoons more water if required and mix until you achieve a thick batter that just coats the vegetables and binds vegetables together.¼ cup Water
- Heat oil in a deep frying pan on medium heat.4 cups Oil
- Drop pakoras in hot oil, fry for about 5-7 minutes flipping as needed to ensure even cooking. Fry until both sides turn a light golden colour and crispy. Once cooked drain them on a paper towel to absorb excess oil.
- Fry pakoras in batches until all the batter finishes.
- Serve pakoras with chutney and chai.
Notes
Nutrition
Related Recipes
Potato 65 
Paneer Majestic 
Bread Vada
KEEP IN TOUCH
Do let me know if you make this fabulous Indian vegetable fritters. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or in the recipe card to help more people find this recipe online.
You can stay up to date by following on Facebook, Pinterest, Instagram or subscribe to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
sasmita sahoo
Vegetable pakodas are looking so perfectly crispy as well as yummy.....Beautifully made and a lovely share for the theme !!!!
Geetha Priyanka
Thank you Sasmita.
Pavani
My all-time pakodas are looking absolutely delicious and crispy. I can have them any time of the day. You made them perfectly and beautiful share!
Geetha Priyanka
I'm glad you like it Pavani.
Geetanjali Tung
These look so crispy and delicious! A perfect tea time snack. However, I am not a tea person but will finish these as it is. Love to watch the video as well!
Geetha Priyanka
Thank you Geetanjali.
Poonam Bachhav
Crispy mixed vegetables pakoras are a delightful treat during monsoon season. Loved your presentation here . The fritter platter looks very inviting !
Geetha Priyanka
Thank you Poonam.
Vanitha Bhat
All time favorite!!! Looks amazing dear! Taste bhi and health bhi with all the veggies <3
Geetha Priyanka
Thank you Vanitha.
Ruchi
Perfect crispy yummy pakoda for this lovely monsoon season. Beautifully made. Loved the detailed post.
Geetha Priyanka
Thank you, Ruchi.
Lathiya
Oh my, The vegetable pakoda looks ao delicious. It's perfectly crispy and likes to try.
Geetha Priyanka
Thank you Lathiya.
seema sriram
It is such a lovely treat to have pakoras each time. Love the addition of dry spices to the besan, I have hardly tried that.
Geetha Priyanka
Dry spices add lovely flavours to the pakoras. Do try Seema I'm sure you like it.