Vegetable Pakora (Gluten free & Vegan) (Video)

Vegetable Pakora – gluten-free and vegan fritters made with gram flour coated assorted vegetables deep fried to perfection. This crispy appetiser is an all-time favourite and most preferred snack by Indians during monsoon season.

Pakora also called as pakoda, pakodi, bhajji is a quick and easy snack that gets ready in less than 30 minutes. It is the best option to serve the sudden guest as you can almost use any vegetables that you have in hand. A great dish to serve in any parties or to take it to pot lucks. The best part is that you can sneak in any vegetable and kids eat them without any fuss.

Vegetable pakora recipe variations

Shredded courgettes spinach, aubergine, plantain makes a good addition to the pakora recipe. Mix in cumin and/or crushed dry fenugreek leaves (Kasuri methi) for an extra flavour.

How to serve mixed pakoda?

Serve these crispy pakodas with spicy or tangy chutneys or tomato ketchup. Pakoda is one of the most preferred evening snack to enjoy with a cup of Masala Chai.

Check out the delicious chutney’s to serve with pakoda:

Green Chutney

Yogurt Mint Sauce

Sweet Tamarind Chutney

Spicy carrot chutney

Main ingredients to make vegetable pakora

Vegetables: I have used assorted vegetables such as onion, cabbage, bell pepper, potato carrot. Grated ginger and finely chopped green chilies to

Spices: Crushed fennel seeds and carom seeds are the star ingredients in this recipe that adds a great flavour.  I have used basic spices such as red chili powder for and turmeric powder.

Flour: I’ve used gluten-free gram flour to coat the vegetables.

Oil: Sunflower oil for deep frying.

Water: Just enough to bind the coated vegetables together.


Crush fennel seeds and carom seeds in mortar and pestle.

grinding spices in mortar and pestle.

Combine gram flour, dry spices, salt, crushed spices.

combine flour and spices to make vegetable pakora.

Add the vegetables and mix well.

Add just enough water to make a thick batter that just coats and binds vegetables together.

a thick batter of vegetables and flour in a bowl.

Drop pakoras in hot oil.

process of frying vegetable pakora in oil.

Fry pakoras until golden colour and crispy.

vegetable pakora frying in oil

Serve pakoras with chutney and chai.

Watch how to make vegetable pakora:

Check out some more delicious tea-time snacks:

Masala Corn

Bread Vada

Pineapple stuffed Paneer Tikka

Potato 65

Curry puffs

Peanut Chaat

vegetable pakoda in a plate
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5 from 7 votes

Vegetable Pakora

Vegetable Pakora - fritters made with gram flour coated assorted vegetables deep fried to perfection.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Indian
Servings: 3 people
Author: Geetha Priyanka


1 cup = 250ml ; 1 tbsp = 15ml

  • 1/3 cup (50 gms) Onion thin slices
  • 1/2 cup (65 gms) Cabbage shredded/sliced thin
  • 1/3 cup (80 gms) Potato shredded/sliced thin
  • 1/4 cup (45 gms) Carrot thin slices
  • 1/4 cup (45 gms) Bell Pepper/Capsicum thin slices
  • handful Coriander chopped
  • 1 tsp Fennel seeds
  • 1 tsp Carom seeds/Ajwain
  • 2 Green Chilli finely chopped
  • 1 inch Ginger peeled and grated
  • pinch Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1/2 cup (90 gms) Gram Flour
  • 1/4 cup Water
  • 4 cups Oil for deep frying
  • Salt as required


  • Crush fennel seeds and carom seeds in mortar and pestle.
  • In a wide bowl, combine gram flour, dry spices, salt, crushed spices and mix until well combined.
  • Next, add the vegetables and mix well.
  • 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.
  • Heat oil in a deep frying pan on medium heat.
  • 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.



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 outside layer but vegetables remain uncooked inside. If the oil is not hot enough then pakoras tend to absorb more oil and doesn'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 little more or less water to make thick batter.
To ensure pakoras remain crispy, DO NOT keep the freshly made hot pakoras in air tight container with lids closed.
Tried this recipe?Mention @flavourstreat or tag #flavourstreat!
Liked this recipe?Follow me at @flavourstreat

This vegetable pakora recipe is a part of Food for Feast facebook group, wherein we group of bloggers choose a theme based on polling. This month we choose “Pakora Recipe”.


Do let me know if you make this irresistible pakora. I love to get feedback from readers.

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