Want to make Crispy Vegetable Pakoras? Then try our Easy Vegetable Pakora, just like the ones from the Indian takeaways, in just 30 minutes. Sliced vegetables are smothered in a mildly spiced chickpea flour batter and deep-fried to have golden crispy pakoras. Serve with yogurt mint sauce, mango chutney, and green chutney.
I’ll show you how to make Vegetable Pakoras in my easy way!
About these Easy Vegetable Pakoras: So much better than the takeaways!
Call them Veg Pakoras or Vegetable Bhaji; they are a fabulous side dish to serve with Indian fakeaways. Forget just being a side dish; they make fantastic appetisers, a great afternoon tea snack, and a brilliant party food recipe.
If you’re looking for local Indian restaurant-style mixed vegetable pakoras, then this is the recipe you need. These Pakoras are super simple and easy to make, just like our Onion Bhajis. The vegetables can be switched up based on availability, but they always turn out perfectly. You just can’t go wrong with this easy, straightforward pakora recipe.
Why you’ll love these Vegetable Pakoras:
Budget-friendly: Compare the cost of ordering pakoras from a restaurant, a takeaway, or even buying pre-made ones from the supermarket like Tesco, Sainsburys, M&S and Waitrose. You’ll find homemade pakoras are cheap, easy to make, and can be prepared with pantry ingredients.
Ready in 30 minutes: Why make a trip to the supermarket when you can make them at home in just 30 minutes or so? It’s the perfect choice to satisfy your family’s craving for something delicious yet easy to prepare.
Simple and Easy: Simply mix the ingredients and deep-fry them to a golden and crispy perfection. How much easier can pakoras get?
Personal Touch: The recipe is flexible, allowing you to adjust the spice level to your preference or add in additional veggies you have on hand.
Dietary Needs: The recipe is suitable for vegan, vegetarian, and gluten-free diets
Ingredients for Veg Pakora recipe
- Vegetables: I have used finely sliced red onion, diced potatoes, cauliflower, and spinach. Apart from the onion, cut the other veggies small and to a similar size. You can also grate the potatoes if it’s easier.
- Herbs: Coriander leaves are delicious in bhajis, so feel free to add them.
- Gram flour – also known as Chickpea Flour or Besan is naturally gluten-free. It has a nutty flavor and is easily available in major supermarkets.
- Rice flour – is optional. If you want extra vegetable pakoras, then do add the rice flour.
- Spices: I like to add turmeric, chilli powder, cumin, coriander, and garam masala.
- Chili: A mixture of both green chilli and Kashmiri chilli powder can be added to the pakora batter. If you like it less spicy, leave out diced green chilli.
- Water: Only add as much as you need. There is no fixed proportion, but the mentioned quantity is for reference.
- Salt: Add salt to taste.
- Baking soda: Brings out a lighter texture in the pakoras.
How to Make Homemade Vegetable Pakoras Step by Step?
Preparing the Pakora Batter
Place the veggies and coriander in a mixing bowl. Then add the gram flour (chickpea flour), rice flour, spices, and salt.
Macerate with your hand so that the vegetables release a bit of water.
Then add a little water at a time, start with a teaspoon, to make a clump batter. The batter should be thick but not too watery.
Cooking the Mixed Vegetable Pakora on the Stove
Heat oil over medium flame in a pan or kadai. Test the oil by adding a small portion of the pakora; they should sizzle and come up immediately.
Using a teaspoon, gently drop the pakoras into the hot oil.
Fry over medium flame for 4-5 minutes, flipping on either side, until they turn golden and crisp.
Remove them with a slotted spoon and transfer to a kitchen tissue to absorb any excess oil.
If you are making a large batch of these fritters, place them on a baking sheet in the oven at a low heat to keep them warm.
Sprinkle chaat masala, coriander leaves and onion. Then serve them warm with dips or chutneys.
How to Make Vegetable Pakoras in the Oven?
- Preheat the oven to 180°C.
- Line a baking tray with parchment paper.
- Place clumps of the pakoras on the tray, separated. Brush them with a little oil.
- Bake for 30-40 minutes, flipping them once at half time until they are thoroughly cooked and golden brown.
Serving Suggestions for Vegetable Pakoras
Popular Substitutions & additions
Switch out the rice flour: While authentic Indian recipes uses rice flour for crispiness, you can use corn flour instead. The texture might slightly vary but this is still going to be delicious.
Switch up veggies: Along with onion and potatoes, add aubergine, green beans, carrots – whatever you have got at hand.
No gram flour, no problem: I love making pakoras and bhajis with gram flour. But if you have run out, consider making with self raising flour. The texture will be different, but it will still taste amazing.
Add more heat: If you like it spicy, add more chilli powder and diced green chillies. I have added minimal spices in the recipe kids friendly, so every one can enjoy it.
Freshen up with herbs and more: Just before serving, sprinkle a bit of chaat masala, sliced red onions and herbs. They add a burst of flavour and vibrance to the dish.
Tips to the best pakoras
- Choose the Right Cookware:Use a kadai or a wok pan for making pakoras as it will make frying and removing the fried fritters easier.
- Control the Heat:Avoid cooking on very high heat as it can cause the pakoras to turn golden brown too quickly while remaining undercooked on the inside. Always cook them over medium heat, which may take up to 5 minutes per batch of vegetable bhajis.
- Water Usage:Resist the temptation to add excessive water; the vegetables release their natural juices when combined with chickpea flour, so only add as needed. Otherwise, the vegetable pakora batter will become too watery. Aim for a clumpy batter to achieve the best pakora texture.
- Consider Your Ingredients:Keep in mind that the texture may change when using high-water-content vegetables such as zucchini (courgette) and mushrooms.
- Enhance Crispiness:To enhance crispiness, do not omit the rice flour from the recipe.
- Achieve a Lighter Texture: If you prefer a lighter texture, consider adding a small amount of baking soda. It will ensure that the pakoras are airy and not too heavy, making them a delight to eat.
Why are my Vegetable Pakoras not crispy?
- Batter Consistency: Ensure your pakora batter isn’t too watery; use water sparingly.
- Include Rice Flour: Don’t forget to add rice flour to achieve the desired crispiness.
- Optimal Frying Temperature: Avoid frying on low heat to prevent oil absorption and sogginess.
- Fry in Batches: Refrain from overcrowding the pan; fry pakoras in smaller batches for better crispiness.
Storing and Reheating
In the fridge: While leftovers are rare with delicious veg pakoras, if you do have some, store them in an airtight container in the fridge for up to 3 days. When reheating, use an air fryer at 180°C for 3-4 minutes until they become crispy again. Serve while hot. Avoid reheating in the microwave, as it can make them soft and potentially soggy.
Dips / Chutneys to serve with Pakoras
Homemade Vegetable Pakora recipe below
- 1 cup gram flour (chickpea flour)
- 2 tbsp rice flour
- 1 medium onion sliced thin
- 1 cup potato chopped ( about 2 small)
- ½ cup cauliflower chopped
- ¼ cup spinach roughly chopped
- ¼ cup coriander roughly chopped
- 1 tsp cumin seeds
- ½-1 tsp salt
- 2 tsp garam masala
- 1 tsp turmeric
- ½-¾ tsp Kasmiri red chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 2 green chillies finely chopped (optional)
- ½ tsp cumin seeds
- 1 tsp ginger grated (optional)
- ⅛- ¼ cup Water
- Oil for frying
- ⅕-¼ tsp baking soda
- In a mixing bowl, add the onion, potato, cauliflower, spinach, coriander, ginger and green chilli.1 medium onion, 1 cup potato, ½ cup cauliflower, ¼ cup spinach, ¼ cup coriander, 2 green chillies, 1 tsp ginger
- Add the chickpea flour, rice flour,baking soda, cumin seeds, turmeric powder, chilli powder, cumin powder, coriander powder and garam masala.1 cup gram flour (chickpea flour), 2 tbsp rice flour, 1 tsp cumin seeds, ½-1 tsp salt, 2 tsp garam masala, 1 tsp turmeric, ½-¾ tsp Kasmiri red chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp cumin seeds, ⅕-¼ tsp baking soda
- Mix them with clean hands and squeeze the vegetables with your hands to release the water.
- If you feel the batter is too dry, add 1 tablespoon of water at a time to the batter and mix until the batter coats the veggies.⅛- ¼ cup Water
- Heat oil over medium flame in a pan or kadai. Test the oil by adding a small portion of the pakora; they should sizzle and come up immediately.
- Using a teaspoon, gently drop the pakoras into the hot oil.
- Fry over medium flame for 4-5 minutes, flipping on either side, until they turn golden and crisp.Oil for frying
- Remove them with a slotted spoon and transfer to a kitchen paper to absorb any excess oil.