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Home » Recipes » Snacks

Vegetable Pakora (Indian Vegetable Fritters)

Published: Jul 18, 2019 · Modified: Jan 14, 2022 by Geetha Priyanka · 17 Comments

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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
  • Instructions
  • What is pakora? 
  • Flavour Variations 
  • Serving Suggestions
  • Tips and Tricks  
  • Why are pakoras not crispy? 
  • Why are pakoras soggy?
  • 📖 Recipe Card
  • Related Recipes

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

  1. 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.

📖 Recipe Card

vegetable pakoda in a plate

Vegetable Pakora

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.
5 from 9 votes
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Course: Appetizer
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 portions
Calories: 1997kcal
Author: Geetha

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

Add little water just enough to bind the vegetables together and keep them intact while frying in oil, excess water turns the batter runny and makes it difficult to drop pakoras in oil.
Adjust spices as per your taste preference.
Fry pakoras in small batches, too many pakoras in one batch makes it difficult to flip them and results in uneven cooking.
Oil temperature is an important factor to get crispy and light golden colour pakoras. Too hot oil results in browning the outside layer but vegetables remain uncooked inside. If the oil is not hot enough then pakoras tend to absorb more oil and don't turn crispy.
Once the batter is ready, fry pakoras immediately. Do not keep the batter for long as the moisture released from vegetables turns 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.
 
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition

Calories: 1997kcal | Carbohydrates: 3g | Protein: 1g | Fat: 224g | Saturated Fat: 17g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 142g | Trans Fat: 1g | Sodium: 85mg | Potassium: 28mg | Fiber: 2g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Leave your feedback and RATE THE RECIPE!
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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.

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  1. sasmita sahoo

    August 05, 2019 at 1:57 pm

    Vegetable pakodas are looking so perfectly crispy as well as yummy.....Beautifully made and a lovely share for the theme !!!!

    Reply
    • Geetha Priyanka

      October 02, 2019 at 9:40 pm

      Thank you Sasmita.

      Reply
  2. Pavani

    August 03, 2019 at 5:20 pm

    5 stars
    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!

    Reply
    • Geetha Priyanka

      October 02, 2019 at 9:39 pm

      I'm glad you like it Pavani.

      Reply
  3. Geetanjali Tung

    August 02, 2019 at 5:10 pm

    5 stars
    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!

    Reply
    • Geetha Priyanka

      October 02, 2019 at 9:38 pm

      Thank you Geetanjali.

      Reply
  4. Poonam Bachhav

    August 01, 2019 at 8:33 am

    Crispy mixed vegetables pakoras are a delightful treat during monsoon season. Loved your presentation here . The fritter platter looks very inviting !

    Reply
    • Geetha Priyanka

      October 02, 2019 at 9:37 pm

      Thank you Poonam.

      Reply
  5. Vanitha Bhat

    July 31, 2019 at 8:55 pm

    5 stars
    All time favorite!!! Looks amazing dear! Taste bhi and health bhi with all the veggies <3

    Reply
    • Geetha Priyanka

      October 02, 2019 at 9:36 pm

      Thank you Vanitha.

      Reply
  6. Ruchi

    July 30, 2019 at 6:24 pm

    5 stars
    Perfect crispy yummy pakoda for this lovely monsoon season. Beautifully made. Loved the detailed post.

    Reply
    • Geetha Priyanka

      October 02, 2019 at 9:35 pm

      Thank you, Ruchi.

      Reply
  7. Lathiya

    July 29, 2019 at 8:22 pm

    5 stars
    Oh my, The vegetable pakoda looks ao delicious. It's perfectly crispy and likes to try.

    Reply
    • Geetha Priyanka

      October 02, 2019 at 9:34 pm

      Thank you Lathiya.

      Reply
  8. seema sriram

    July 24, 2019 at 12:14 pm

    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.

    Reply
    • Geetha Priyanka

      October 02, 2019 at 9:33 pm

      Dry spices add lovely flavours to the pakoras. Do try Seema I'm sure you like it.

      Reply

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