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:
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.
Instructions
Crush fennel seeds and carom seeds in mortar and pestle.
Combine gram flour, dry spices, salt, crushed spices.
Add the vegetables and mix well.
Add just enough water to make a thick batter that just coats and binds vegetables together.
Drop pakoras in hot oil.
Fry pakoras until golden colour and crispy.
Serve pakoras with chutney and chai.
Watch how to make vegetable pakora:
Check out some more delicious tea-time snacks:
Pineapple stuffed Paneer Tikka
Vegetable Pakora
Ingredients
1 cup = 250ml ; 1 tbsp = 15ml
- ⅓ cup (50 gms) Onion thin slices
- ½ cup (65 gms) Cabbage shredded/sliced thin
- ⅓ cup (80 gms) Potato shredded/sliced thin
- ¼ cup (45 gms) Carrot thin slices
- ¼ 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
- ½ cup (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.
- 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.
Video
Notes
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”.
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Vegetable pakodas are looking so perfectly crispy as well as yummy.....Beautifully made and a lovely share for the theme !!!!
Thank you Sasmita.
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!
I'm glad you like it Pavani.
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!
Thank you Geetanjali.
Crispy mixed vegetables pakoras are a delightful treat during monsoon season. Loved your presentation here . The fritter platter looks very inviting !
Thank you Poonam.
All time favorite!!! Looks amazing dear! Taste bhi and health bhi with all the veggies <3
Thank you Vanitha.
Perfect crispy yummy pakoda for this lovely monsoon season. Beautifully made. Loved the detailed post.
Thank you, Ruchi.
Oh my, The vegetable pakoda looks ao delicious. It's perfectly crispy and likes to try.
Thank you Lathiya.
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.
Dry spices add lovely flavours to the pakoras. Do try Seema I'm sure you like it.