Description
Crispy, spiced vegetable fritters from India—perfectly golden and flavorful, great as a snack or appetizer.
Ingredients
Units
Scale
- 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