Pakora (Indian Vegetable Fritters) Recipe

Introduction

Pakora are crispy Indian vegetable fritters bursting with fragrant spices and fresh herbs. Perfect as a snack or appetizer, these golden bites bring warmth and texture to any meal. With a simple batter and an array of vegetables, pakoras are delightfully versatile and satisfying.

Ingredients

• 2 1/4 cups chickpea flour (see Note 1)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp fenugreek powder (see Note 2)
• 1/2 tsp chilli powder (pure chilli powder, see Note 3)
• 2 tsp salt (cooking/kosher salt)
• 3/4 cups + 2 1/2 tbsp water
• 1 1/2 cups onions, grated (~1 1/2 onions)
• 2 cups potato, peeled and grated (~1 large potato, see Note 4)
• 2 1/2 cups cauliflower, finely chopped or grated into rice-size pieces (~1/4 large head)
• 2 large red chillies (cayenne peppers), finely chopped (adjust spiciness or omit)
• 1 tbsp fresh ginger, finely grated
• 2 tbsp coriander/cilantro leaves, finely chopped
• 3–4 cups vegetable or canola oil (about 4cm / 1.5″ depth in pot)
• 2 cups mint leaves
• 1 cup coriander/cilantro leaves
• 1/4 cup eschalot, sliced
• 3 tbsp lime juice
• 1 tsp caster sugar
• 1/2 tsp cumin seeds
• 1/2 tsp cooking/kosher salt
• 2 ice cubes (to loosen and keep sauce green)
• 1 cup plain yoghurt
• 1/2 cup mint leaves, packed
• 1/4 tsp salt

Instructions

1. Step 1: Make the batter by placing chickpea flour and all spices (turmeric, cumin, coriander, fenugreek, chilli) in a bowl. Slowly whisk in the water until smooth.
2. Step 2: Add grated potato, finely chopped cauliflower, grated onion, grated ginger, chopped red chilli, and chopped coriander leaves. Mix well with a wooden spoon. The batter should be thick and paste-like.
3. Step 3: Preheat your oven to 80°C (175°F) to keep cooked pakoras warm. Set a wire rack on a tray inside the oven.
4. Step 4: Heat the oil in a large heavy-based pot to 180°C (350°F), ensuring about 4cm (1.5 inches) depth for frying.
5. Step 5: Form patties by dropping about 2 tablespoons of batter into the hot oil, shaping roughly with your hands or using two spoons. Avoid overcrowding the pot to maintain oil temperature.
6. Step 6: Fry the pakoras for 2 to 3 minutes until golden and crisp, then drain on paper towels. Place them on the oven rack to keep warm.
7. Step 7: Serve the pakoras hot with either Coriander Mint Sauce or Minted Yogurt Sauce for dipping.
8. Step 8: For the sauces, combine mint leaves, coriander leaves, eschalot, lime juice, caster sugar, cumin seeds, salt, ice cubes, and yoghurt in a food processor or blender. Blitz until smooth and serve chilled alongside the pakoras.

Tips & Variations

• Adjust the amount of chilli to suit your taste or omit entirely for a milder version.
• Try adding other vegetables like spinach, kale, or grated carrot for variety.
• To keep pakoras crispier, fry in small batches and drain properly on paper towels.
• If fenugreek powder is unavailable, you can omit it or substitute with a pinch of mustard seeds.
• Use fresh lime juice in the sauce to brighten the flavors and balance the spices.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven at 180°C (350°F) for about 10 minutes to help retain crispness. The dipping sauces can be refrigerated for up to 2 days and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake pakoras instead of frying?

While traditional pakoras are deep-fried for their signature crispiness, you can bake them at 200°C (400°F) for about 20 minutes, turning halfway. However, they won’t be as crunchy as the fried version.

What can I use if I don’t have fenugreek powder?

If fenugreek powder is unavailable, you can omit it or substitute with a small pinch of mustard seeds or a bit of curry powder for a somewhat similar flavor profile.

Pakora (Indian Vegetable Fritters) Recipe

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★★★★★

4.8 from 135 reviews

• Author: Elara
• Total Time: 45 minutes
• Yield: Approximately 20 pakoras 1x
• Diet: Vegetarian

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Description

Pakora is a classic Indian snack featuring crispy, golden vegetable fritters made from a spiced chickpea flour batter mixed with onions, potatoes, cauliflower, and aromatic herbs. Deep-fried to perfection and often served with refreshing coriander mint or minted yogurt sauces, pakoras are a delicious and comforting treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Pakora Batter and Vegetables

• 2 1/4 cups chickpea flour
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp fenugreek powder
• 1/2 tsp chilli powder (pure chilli powder)
• 2 tsp cooking/kosher salt
• 3/4 cups + 2 1/2 tbsp water
• 1 1/2 cups onions, grated (~1 1/2 onions)
• 2 cups potato (~1 large), peeled and grated
• 2 1/2 cups cauliflower (~1/4 large head), finely chopped or grated
• 2 large red chillies (cayenne peppers), finely chopped
• 1 tbsp fresh ginger, finely grated
• 2 tbsp coriander/cilantro leaves, finely chopped
• 3 – 4 cups vegetable or canola oil (about 4cm / 1.5″ depth in a pot)

Coriander Mint Sauce

• 2 cups mint leaves
• 1 cup coriander/cilantro leaves
• 1/4 cup eschalot, sliced
• 3 tbsp lime juice
• 1 tsp caster sugar
• 1/2 tsp cumin seeds
• 1/2 tsp cooking/kosher salt
• 2 ice cubes

Minted Yogurt Sauce

• 1 cup plain yoghurt
• 1/2 cup mint leaves, packed
• 1/4 tsp salt

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Instructions

1. Make batter: In a large bowl, combine the chickpea flour with turmeric, cumin, coriander, fenugreek, chilli powder, and salt. Slowly whisk in the water to form a smooth batter.
2. Mix in vegetables: Add the grated potato, cauliflower, grated onion, finely grated ginger, chopped red chillies, and coriander leaves to the batter. Stir well with a wooden spoon until it forms a thick, almost paste-like consistency.
3. Preheat oven: Set the oven to 80°C (175°F) and place a rack over a tray to keep the cooked pakoras warm as you fry them.
4. Heat oil: Pour vegetable or canola oil into a large heavy-based pot to about 4cm (1.5 inches) depth. Heat the oil to 180°C (350°F), using a thermometer to ensure accurate temperature.
5. Form patties: Using your hands or two tablespoons, drop roughly 2 tablespoons of the batter shaped into a patty into the hot oil. Be careful to avoid splashes and do not overcrowd the pot to maintain the oil temperature.
6. Fry pakoras: Fry the fritters for 2-3 minutes until they turn golden brown and crispy. Remove them using a slotted spoon and drain on paper towels.
7. Keep warm: Place the cooked pakoras on the preheated oven rack to keep them warm while frying the remaining batter.
8. Prepare sauces: For the coriander mint sauce or minted yogurt sauce, place the respective ingredients in a small food processor or blender and blitz until smooth.
9. Serve: Serve the hot pakoras immediately paired with the coriander mint sauce or minted yogurt sauce for dipping.

Notes

• Use fresh chickpea flour for the best texture and flavor of pakoras.
• Fenugreek powder adds a subtle bitterness and depth; omit if unavailable but the flavor will differ.
• Adjust the amount of red chillies based on your preferred spice level or omit entirely for a milder version.
• Grating vegetables finely helps them cook quickly and evenly inside the fritters.
• Maintaining the oil temperature is critical to ensure crispy pakoras without absorbing excess oil.
• The low oven temperature keeps the cooked pakoras warm and crisp until serving.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: Pakora, Indian fritters, vegetable pakora, chickpea flour fritters, Indian snack, deep-fried pakora, vegetarian Indian food