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Easy Vegetable Pakoras recipe
Make quick and easy crispy Vegetable Pakoras at the comfort of your home just like the ones from your favourite Indian takeaway. Packed with flavours, they make a delicious party food or a side.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
Indian
Keyword:
veg pakora, vegetable bhajis, vegetable pakora
Servings:
6
Author:
Sandhya Hariharan
Ingredients
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
Instructions
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.