Vegetable Pakoras are the complete snack-crispy, spicy, and full of flavor. This classic Indian fritter recipe is easy to make and ideal for rainy days, evenings with friends, or an appetizer. This recipe is sure to impress with its vibrant mix of greens and fragrant spices.
Ingredients
- 1 cup gram flour (besan)
- 2 tablespoons rice flour(for added crispiness)
- 1 medium onion, thinly sliced
- 1 medium potato, thinly sliced
- 1 cup cauliflower florets, small-sized
- 1 small carrot, julienned or grated
- 1 green chili, finely chopped
- Fresh spinach leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- Salt, to taste
- Water, as wanted for the batter
- Oil, for deep frying
Instructions
- Prep the Veggies:
- Wash and rinse all vegetables so that they cook uniformly.
- Thin slices and small portions which is best for a fair crunch.
- Make the Batter:
- Take a big bowl, whisk together the gram flour, rice flour, turmeric, red chili powder, cumin seeds, garam masala, and salt.
- Gradually add water and stir till you have a thick, easy batter which can hold the vegetables without dripping an excessive amount .
- Combine Veggies and Batter:
- Add the prepared onions, potatoes, cauliflower, carrot, spinach, and green chili into the bowl.
- Toss the entirety gently to make sure all the vegetables are well covered with the spiced batter.
- Heat the Oil:
- Take a deep frying pan or kadai, heat oil over medium-high
- heat. To test if the oil is ready, drop a small dollop of batter into it—if it sizzles and rises above quickly , the oil is warm and ready to fry.
- Fry the Pakoras:
- Using a spoon or your palms, cautiously drop small portions of the batter-coated vegetables into the hot oil.
- Fry in batches to avoid overcrowding. Fry every pakora for approximately 3-5 minutes on medium warmness, turning every so often till they flip a golden brown and crispy.
- Drain and Serve:
- Remove the pakoras and put them on tissue paper to remove any excess oil.
- Serve the pakoras hot with green chutney, tamarind chutney, or ketchup.
