Pakora—Indian Vegetable Fritters
Crispy pakora recipe with potatoes, cauliflower, spinach and spices. Tips for batter, frying, and serving for best results.
Often served for appetizers with chai in Indian households, this recipe has a cornucopia of spices and herbs. It is a very popular street food and buffet item at weddings and parties. You may tailor it according to what herbs and spices you like.
Also the amount and type of vegetables are up to you. Common vegetables used are potatoes, onion, cauliflower, and spinach. Tip: try to keep potatoes thin and all the vegetables roughly the same size for even cooking.
Submitted by: Kulminder from Calgary, AB
Yield: serves 5 or more
- Use a thick chickpea flour batter so vegetables are well coated and fritters stay crunchy.
- Keep vegetables cut to similar size and slice potatoes thin for even cooking.
- Fry at a steady medium-high heat; test one fritter and adjust heat so inside cooks without burning outside.
Spices
Featured in this Recipe
Preparation Instructions:
- Heat oil for frying.
- Mix all ingredients together till well combined. It should be relatively thick batter not thin batter with vegetables floating in it. This results in a crunchy fritter!
- Wait till oil is ready and drop fritters in with a tablespoon. Watch carefully , turn the fritter to cook evenly on other side and remove when golden brown. Test one and ensure the inside is cooked and not wet.
- Adjust the seasoning in the remaining batter as needed. If the outside is brown and inside is not cooked, lower heat a little to ensure the fritter is in long enough to cook through.
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Frequently Asked Questions
What is pakora?
Pakora are Indian vegetable fritters made by coating vegetables in a spiced chickpea flour batter and deep frying until golden and crisp. They are often served as a snack or appetizer.
Which vegetables work best for pakora?
Common choices are potatoes, onion, cauliflower, and spinach. Use any mix you like, but cut vegetables to roughly the same size and slice potatoes thin so they cook through.
How thick should the batter be?
Aim for a relatively thick batter that clings to the vegetables rather than a thin batter where pieces float. Start with the recipe ratio then add or reduce water so the batter coats evenly.
How hot should the oil be and how do I test it?
Oil should be medium-high, about 350 to 375°F (175 to 190°C). Drop a small spoonful of batter in; it should sizzle and rise without browning instantly. If it browns too fast, lower the heat.
Why is the inside sometimes undercooked while the outside browns?
That happens when oil is too hot or pieces are uneven. Use a slightly lower heat so fritters stay in the oil longer, keep vegetable pieces similar in size, and slice potatoes thin to ensure even cooking.
Can I make pakora ahead or bake them instead of frying?
You can mix the batter and refrigerate it briefly, but best results come from frying fresh. For a lower oil option, try an air fryer or oven: air fry at about 350°F (175°C) for 8 to 10 minutes, or bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway.
Are pakoras gluten-free?
Yes, when made with only chickpea (besan) flour they are naturally gluten-free. Check labels for cross-contamination if you need strict gluten-free assurance.
How should I serve and store pakoras?
Serve hot with chai or chutneys like mint or tamarind. Store cooked pakoras in the fridge for up to 2 days and reheat in a hot oven or air fryer to restore crispness.
What is pakora?
Pakora are Indian vegetable fritters made by coating vegetables in a spiced chickpea flour batter and deep frying until golden and crisp. They are often served as a snack or appetizer.
Which vegetables work best for pakora?
Common choices are potatoes, onion, cauliflower, and spinach. Use any mix you like, but cut vegetables to roughly the same size and slice potatoes thin so they cook through.
How thick should the batter be?
Aim for a relatively thick batter that clings to the vegetables rather than a thin batter where pieces float. Start with the recipe ratio then add or reduce water so the batter coats evenly.
How hot should the oil be and how do I test it?
Oil should be medium-high, about 350 to 375°F (175 to 190°C). Drop a small spoonful of batter in; it should sizzle and rise without browning instantly. If it browns too fast, lower the heat.
Why is the inside sometimes undercooked while the outside browns?
That happens when oil is too hot or pieces are uneven. Use a slightly lower heat so fritters stay in the oil longer, keep vegetable pieces similar in size, and slice potatoes thin to ensure even cooking.
Can I make pakora ahead or bake them instead of frying?
You can mix the batter and refrigerate it briefly, but best results come from frying fresh. For a lower oil option, try an air fryer or oven: air fry at about 350°F (175°C) for 8 to 10 minutes, or bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway.
Are pakoras gluten-free?
Yes, when made with only chickpea (besan) flour they are naturally gluten-free. Check labels for cross-contamination if you need strict gluten-free assurance.
How should I serve and store pakoras?
Serve hot with chai or chutneys like mint or tamarind. Store cooked pakoras in the fridge for up to 2 days and reheat in a hot oven or air fryer to restore crispness.
What kind of dipping sauce is used for the fritters?
Or non maybe. Thanks