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vegetable pakoda in a plate

Vegetable Pakora

Vegetable Pakora - fritters made with gram flour coated assorted vegetables deep fried to perfection.
5 from 6 votes
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Course: Appetizer
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 people

Ingredients

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

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

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.
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