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.
Vegetables: I use assorted vegetables such as onion, cabbage, bell pepper, potato carrot. Grated ginger and finely chopped green chilies for a fiery taste.
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.
- 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.
Shredded courgettes, spinach, aubergine/eggplant, and plantain make a good addition to this easy pakora recipe.
Crushed dried fenugreek leaves (kasuri methi) add a lovely flavour.
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.
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
- 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.
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.