Description
Crispy Vegetable Pakoras are a popular Indian snack made by coating mixed vegetables in a spiced chickpea flour batter and deep-frying until golden and crunchy. They’re perfect for teatime, as an appetizer, or a party snack served with chutney.
Ingredients
Scale
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour (for extra crispiness)
- 1 cup mixed vegetables (thinly sliced onions, shredded cabbage, grated carrots, chopped spinach)
- 2 green chilies, finely chopped (optional)
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin seeds
- 1/4 tsp carom seeds (ajwain)
- Salt to taste
- Water as needed (about 1/3 cup)
- Oil for deep frying
Instructions
- In a large bowl, combine chickpea flour, rice flour, turmeric, chili powder, cumin seeds, carom seeds, and salt.
- Add the vegetables, green chilies, and grated ginger. Mix well.
- Slowly add water and stir to create a thick batter that coats the vegetables. Do not add too much water—the batter should be just enough to bind the mixture.
- Heat oil in a deep pan over medium-high heat.
- Drop spoonfuls of the mixture into the hot oil, frying a few at a time to avoid overcrowding.
- Fry until golden brown and crispy, about 4–5 minutes per batch. Turn occasionally for even cooking.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with mint chutney or tamarind sauce.
Notes
- You can vary the vegetables based on what you have—try bell peppers, zucchini, or potatoes.
- Add a pinch of baking soda to the batter for extra fluffiness.
- For a healthier version, air-fry or bake at 400°F (200°C) until crisp, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Deep Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4–5 pakoras
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg