Vegetable Pakoras

February 19th, 2007 filed under Appetizers, Gluten Free, Vegan
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Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai.

Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.

Makes about 30

This recipe uses potatoes, cauliflower and zucchini.

Vegetable Pakoras Recipe by ManjulaIngredients:

  • 1 small potato, sliced thin
  • 8 thin slices of cauliflower
  • 1/2 small zucchini, sliced thin
  • 1 cup besan (gram flour) (available in Indian grocery stores)
  • 3 tablespoons rice flour (optional)
  • 1 tablespoon of coriander coarsely ground (dhania)
  • 1 teaspoon cumin seeds (jeera)
  • 2  green chilies chopped
  • 2 tablespoons cilantro chopped  (hara dhania)
  • 1 teaspoon salt adjust to taste
  • 3/4 cup of water (Use water as needed)
  • Oil to fry

Method

  1. Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.
  2. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
  3. Add the green chilies and cilantro. Mix well.
  4. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
  5. Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.
  6. Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
  7. Repeat this process for the remaining batches.
  8. The crispy, delicious pakoras are now ready to serve.

Tips

If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

Variations

You can use almost any vegetable when making these pakoras, such as eggplant, onion, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!

Serving Suggestions

  1. The vegetable pakoras are best dipped in a cilantro chutney, tamarind chutney, or sprinkled with chat masala.
  2. Pakoras taste best when they are served hot.
  3. You can make the pakoras one day in advance. Do not refrigerate. When ready to eat, place on a cookie sheet and heat in a 300°F oven.
  4. Leftover pakoras make good sandwiches.

If you enjoyed the recipe for Vegetable Pakoras, here are more great recipes you should try from Manjula's Kitchen.

71 Responses to “Vegetable Pakoras”

  1. CarmenMeinhardi says:

    First of all, Manjula I love your videos and your recipes. I am learning to be adventurous in the kitchen with Indian spices now that I have a knowledge base from you! I have a quick question: I love that vegetable pakoras are gluten free because my husband is allergic to wheat. We try to avoid frying food if we can. Would these turn out if I baked them in the oven instead of frying them on a stove top? If so, how long and how hot should I bake them?

  2. April says:

    I followed your instructions on YouTube and made Jalebi the other day and it turned out really good! But about this Pakora recipe, I notice that the quantity of gram flour and rice flour is different from your video. Which one should I follow then… Thanks in advance! :)

  3. [...] Vegetable Pakoras | Manjula’s Kitchen | Indian Vegetarian Recipes …Feb 19, 2007 … Pakoras are an all-time favorite snack in India- perfect for a rainy day at home or at night for a cocktail party! Pakoras are delicious paired with a … [...]

  4. Cass says:

    I had a pakora made by a local place around here. Very delish.

  5. Richard says:

    Just made these with onion, cauliflower and kohlrabi and they are delicious! All my family loves them and other your recipes will follow :)

  6. Jacky says:

    Just made these and these are excellent. Especially love the coarse ground coriander seeds. Reminded me of the pakoras my mom used to make for me as a kid. Thank you Manjulaji!

  7. [...] baseerde me op het recept van Manjula. Wij aten deze met komkommer-raita en een [...]

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