📝 About This Recipe
A beloved staple of Indian street food, these Vegetable Pakoras are the ultimate soul-warming snack. Shredded seasonal vegetables are tossed in a fragrant, gluten-free chickpea flour batter infused with cumin, turmeric, and fresh chilies, then fried until shatteringly crisp. Perfectly balanced between earthy spices and sweet garden vegetables, they offer a delightful crunch that is impossible to resist.
🥗 Ingredients
The Vegetable Base
- 2 medium Red Onion (thinly sliced into half-moons)
- 1 large Potato (peeled and cut into matchsticks/julienned)
- 1 cup Spinach (roughly chopped)
- 1/2 cup Cauliflower (cut into very small florets)
- 2-3 pieces Green Chilies (finely chopped; adjust for heat preference)
- 1/2 cup Fresh Cilantro (finely chopped leaves and tender stems)
The Batter & Spices
- 1.5 cups Besan (Gram Flour) (sifted to remove lumps)
- 3 tablespoons Rice Flour (the secret for extra crispness)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt (or to taste)
- 1/4 to 1/2 cup Water (added gradually)
For Frying
- 2-3 cups Vegetable Oil (for deep frying; use a high-smoke point oil)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sliced onions, julienned potatoes, chopped spinach, and cauliflower florets.
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2
Sprinkle the salt over the vegetables and toss well. Let them sit for 5-10 minutes; the salt will draw out the natural moisture from the vegetables, which helps create a better batter.
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3
Add the chopped green chilies, cilantro, ajwain, cumin seeds, turmeric, red chili powder, and garam masala to the vegetable mixture.
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4
Sift in the besan (gram flour) and rice flour over the vegetables. Using your hands, mix everything together so the flour coats the vegetables thoroughly.
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5
Gradually add water, a tablespoon at a time. The goal is a thick, pasty coating that just clings to the vegetables, rather than a runny pancake-like batter.
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6
Heat the oil in a deep frying pan or kadai over medium-high heat. To test if it is ready, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
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7
Carefully drop small, walnut-sized portions of the mixture into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy pakoras.
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8
Fry the pakoras for 3-4 minutes, turning them occasionally with a slotted spoon to ensure even browning.
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9
Once they are a deep golden brown and feel firm/crispy to the touch, remove them and drain on a plate lined with paper towels.
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10
Immediately sprinkle with a pinch of chaat masala while they are still hot for an authentic tangy finish.
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11
Repeat the process with the remaining batter, allowing the oil to come back up to temperature between batches.
💡 Chef's Tips
Always use rice flour in addition to gram flour; it provides that signature 'crunch' that doesn't go soft. Avoid adding too much water; the moisture from the salted vegetables is often almost enough on its own. Ensure the oil is at the right temperature (approx 350°F/175°C); if it's too cold, the pakoras soak up oil; if too hot, they burn on the outside while remaining raw inside. Don't make the pakora balls too smooth or round; the craggy, irregular edges are what become the crispiest parts. If you don't have ajwain, you can substitute with a pinch of dried thyme or omit it, though it helps with digestion.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Chutney. Pair with a steaming cup of Masala Chai for the quintessential Indian afternoon tea experience. Serve as an appetizer alongside a cool yogurt-based Raita to balance the spices. Place them inside a soft bun with some garlic chutney to create a makeshift 'Pakora Pav' sandwich. Enjoy as a crunchy side dish to a main meal of Dal Tadka and Basmati rice.