These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
This Recipe will serve 6.
Ingredients:
- 1 cup potato peeled and cut into very small pieces
- 1 cup cauliflower cut into very small pieces
- 1 cup packed spinach roughly chopped
- 1 cup cabbage thinly sliced
- 2 green chilies finely chopped adjust to taste
- 1-1/2 cups besan (gram flour)
- 3 teaspoons oil
- 1 tablespoon coriander coarsely ground (Dhania)
- 1 tablespoon fennel seeds coarsely ground (saunf)
- 1/8 teaspoon asafetida
- 1/2 teaspoon red chili powder
- 1/2 teaspoon mango powder (amchoor)
- 1/4 teaspoon garam masala
- 1-1/2 teaspoons salt
- Oil to fry
Method
- Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
- Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
- 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 come up and not change color instantly.
- Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
- Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
- This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
- Repeat this process for the remaining batches.
- 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.
Serving suggestions
- The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
- Pakoras taste best when they are served hot.
- You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
- Leftover pakoras make good sandwiches.
Thanks sweet person for teaching me, via the recipes you shared, how to make Indian cuisine.
Today I’ll make these pakoras for my family to extend the leftovers of last nights palak paneer and malai kofta. I’ve made them many times and we all enjoy them.
You’re recipes spread joy far and wide, probably more than you could know. Thanks again for bringing your food to kitchens all around the world.
Brad Thank you, I appreciate
Hello Maam
Can I use a combination of potatoes, onions and cauliflower for this recipe? with same quantity of besan and water.
Thank you
yes that should work
To let it sit for 10mins was something new to me, thank you…. but to have it with tea? No, no, no…a nice cold beer and replace the mint sauce with chilli sauce YUM!
The recipe is great. I have found that you can bake these pakoras in the oven at ~220° Celsius for about 25-30 minutes. They won’t exactly be the same as the deep-fried version but they are still good (changes: I added one tablespoon oil to the batter and used a bit less water to make the batter, which is better if creamy not liquidy if you bake the pakoras).
Sorry I posted in the wrong recipe, the one I tried is the one with the cauliflower and zucchini in which you use water in the batter.
Awesome recipe, Manjula Ji. Planning to make it sooooon.
Rizwana, thank you, you will enjoy
Should we cook potatoes or any other vegetables before putting into the mix???…
sarmistha, vegetable will be cooked while frying the pakoras.
delicious recipie of mixed veg.pakoras
Hi Manjula! I enjoy seeing your recipes. I do a slight variation to your pakodas. I use cabbage, onions, garlic, green chillies, curry leaves. I add turmeric, red chilli powder, asphoetida, coriander, salt. I use 2/3 besan, 1/3 flour and 2 tablespoons of rice flour to add crispiness.
I use this to make kadi pakodas too.
Nice one mam. Should we cook the vegetables before mixing in the batter?
Asha, do no cook the vegetables
It’s very good. Sohelpfull .
I love indian food. You have helped me so much. I am looking for spinach paneer samosa.. I love them. Can you help me make them. Would love to see them on you blog.
Hi mam, your recepies are simple super. Thanks a lot.
Nice recipe….
Very delicious recipi
love your food and thanks for making it easy to follow,
caz
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