Description
Crispy Vegetable Pakoras are golden-brown Indian fritters made from a spiced chickpea flour batter mixed with assorted vegetables. Deep-fried to perfection, these savory snacks are crunchy on the outside and tender inside, perfect for serving with mint or tamarind chutney. This gluten-free and vegan appetizer is a popular street food and tea-time favorite.
Ingredients
Scale
Dry Ingredients
- 1 cup chickpea flour (besan)
- ¼ cup rice flour (for extra crispiness)
- ½ teaspoon baking soda
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon salt
Wet Ingredients and Vegetables
- ¾ cup water (adjust as needed)
- 1 small onion (thinly sliced)
- 1 small potato (peeled and grated)
- ½ cup shredded carrots
- ½ cup chopped spinach or cabbage
- 2 green chilies (finely chopped, optional)
- 2 tablespoons chopped cilantro
Others
- Oil for deep frying
Instructions
- Prepare the batter: In a large bowl, whisk together chickpea flour, rice flour, baking soda, ground cumin, ground coriander, turmeric, red chili powder, and salt until well combined.
- Add water: Gradually pour in ¾ cup water while stirring to form a thick, lump-free batter. The consistency should be such that it coats the vegetables thoroughly but is not too runny.
- Combine vegetables: Add the thinly sliced onion, grated potato, shredded carrots, chopped spinach or cabbage, finely chopped green chilies (if using), and chopped cilantro to the batter. Mix well to coat all the vegetables evenly with the batter.
- Heat oil: Heat oil in a deep frying pan or kadai over medium heat until hot enough for frying (about 350°F or a drop of batter sizzles and rises to the surface immediately).
- Fry pakoras: Using a spoon, drop small portions of the batter-coated vegetables into the hot oil. Slightly flatten each spoonful with the back of the spoon. Fry in batches to avoid overcrowding.
- Cook until crisp: Fry pakoras for approximately 3–4 minutes on each side or until they turn golden brown and crispy. Maintain medium heat to ensure they cook through without burning.
- Drain excess oil: Remove the fried pakoras using a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Serve hot pakoras immediately with mint chutney, tamarind chutney, or ketchup for dipping.
Notes
- For a gluten-free version, ensure all spices are certified gluten-free and avoid using any spice blends containing wheat.
- You can swap the vegetables with zucchini, bell peppers, or cauliflower for added variety.
- Adjust the water quantity to get the right thick batter consistency; too runny batter makes pakoras soggy.
- Use medium heat for frying to achieve crispiness without burning.
