Pakora, or Indian vegetable fritters, are deep-fried bites of crispy, spiced goodness. Made by coating a mix of vegetables in a seasoned chickpea flour batter, these fritters are golden on the outside and soft within. They’re a popular snack or appetizer across South Asia, perfect with chutney and a cup of hot chai.
Why You’ll Love This Recipe
- Quick and easy to make—ready in about 30–35 minutes
- Naturally gluten-free and vegan
- Crispy, savory, and incredibly satisfying
- Uses simple ingredients and pantry staples
- Highly versatile—use whatever veggies you have on hand
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chickpea (gram/besan) flour
- Cornstarch or rice flour (optional, for extra crispiness)
- Ground turmeric, cumin, coriander, and chili powder
- Baking soda (optional)
- Salt and black pepper
- Water (to make batter)
- Mixed vegetables: onion, potato, cauliflower, spinach, carrots, green chili
- Fresh cilantro
- Oil for frying (vegetable or canola)
Directions
- Thinly slice or grate all vegetables and chop the herbs and chili.
- In a mixing bowl, whisk together chickpea flour, cornstarch, spices, salt, and baking soda. Gradually add water to form a thick batter.
- Fold in the vegetables and herbs until well coated. Let sit for a few minutes to allow the salt to draw out moisture.
- Heat oil in a deep pan to about 325°F (160°C).
- Drop spoonfuls of the vegetable batter into the hot oil in batches. Fry until golden brown and crispy, turning occasionally—about 3–5 minutes.
- Drain on paper towels. Serve hot with chutney or dipping sauce.
Servings and Timing
- Serves: 4–6 (about 20–25 fritters)
- Prep time: 15 minutes
- Cook time: 15–20 minutes
- Total time: 30–35 minutes
Variations
- Use only one vegetable like onion or spinach for a simpler pakora
- Add ajwain (carom seeds) or fennel for unique flavor
- Include rice flour for extra crunch
- Bake or air-fry for a healthier version
- Add methi (fenugreek leaves) or chaat masala for a more traditional twist
Storage / Reheating
- Store in an airtight container in the fridge for up to 2 days
- Reheat in an oven or air fryer at 350°F (175°C) until crisp—about 5–7 minutes
- Freeze cooked pakoras in a single layer for up to 1 month; reheat directly from frozen
FAQs
What flour is used for pakora?
Chickpea flour (besan) is the traditional and gluten-free choice for pakoras.
Can I use just one vegetable?
Yes! Onion, potato, spinach, or cauliflower alone work well.
How do I keep pakoras crispy?
Use a mix of chickpea flour and cornstarch, and fry at the right oil temperature (around 325–350°F).
Can I bake or air-fry pakoras?
Yes. Spray lightly with oil and bake/air-fry at 400°F until golden and crispy.
Is the batter supposed to be thick?
Yes, thick enough to coat vegetables but not runny—this ensures proper frying and shape retention.
Can I make the batter ahead of time?
You can prep the vegetables and dry mix, but combine with water just before frying to maintain texture.
Why is my pakora soggy?
Likely due to overcrowding the pan or oil not being hot enough. Fry in small batches.
What’s the best oil for frying?
Use a neutral oil with a high smoke point, like vegetable or canola oil.
Are pakoras gluten-free?
Yes, as long as no wheat flour is added.
What can I serve with pakoras?
Serve with mint-coriander chutney, tamarind sauce, or plain yogurt.
Conclusion
Pakora Indian Vegetable Fritters are crispy, spicy, and utterly irresistible. Whether you’re enjoying them as a snack, side dish, or appetizer, they’re sure to impress with their crunchy texture and bold flavors. Try them with your favorite vegetables and dips, and discover why pakoras are a beloved classic in Indian cuisine.
Print
Pakora Indian Vegetable Fritters
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12–15 pakoras 1x
- Category: Snack/Appetizer
- Method: Deep-fry
- Cuisine: Indian
- Diet: Vegetarian
Description
Crispy, spiced vegetable fritters from India—perfectly golden and flavorful, great as a snack or appetizer.
Ingredients
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour (optional for extra crispiness)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 1/2 tsp garam masala
- 1/2 tsp salt (or to taste)
- 1/4 tsp baking powder
- 1/2 cup water (approx.)
- 1 cup mixed vegetables, finely chopped (potato, onion, spinach, cauliflower, carrot, etc.)
- 2 tbsp fresh cilantro, chopped
- Oil for deep frying
Instructions
- In a bowl, mix chickpea flour, rice flour, spices (cumin, coriander, turmeric, chili, garam masala), salt, and baking powder.
- Gradually add water, whisking to form a thick, smooth batter (like pancake batter).
- Fold in chopped vegetables and cilantro, ensuring they’re well coated.
- Heat oil in a deep pan over medium heat (about 350°F/175°C). To test, drop a little batter—if it sizzles and rises slowly, oil is ready.
- Drop spoonfuls of batter into hot oil, a few at a time without overcrowding.
- Fry pakoras for 3–4 minutes, turning occasionally, until golden brown and crisp.
- Use a slotted spoon to remove, drain on paper towels.
- Repeat with remaining batter.
- Serve hot with chutneys like mint-cilantro or tamarind.
Notes
- Use a variety of vegetables for texture and flavor—onion and potato are classics.
- Add finely chopped green chili or a pinch of amchur (mango powder) for extra zing.
- Rice flour or a pinch of semolina helps increase crispiness.
- Oil temperature is key—too low makes them soggy, too high burns outside.
- Pakoras are best served fresh; reheat in an oven or air-fryer to retain crispness.
Nutrition
- Serving Size: 2 pakoras (approx. 40 g)
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg