Go Back
Crispy Vegetable Pakoras with Chutney Recipe
Ben Carraoli

Crispy Vegetable Pakoras with Chutney Recipe

There's nothing quite like the satisfaction of biting into a perfectly crispy, homemade vegetable pakora. I just finished making a batch, and the kitchen smells amazing. These little fritters are my go-to when I crave something savory and comforting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Dinner, Side Dish, Snack
Calories: 306
Ingredients Method

Ingredients
  

  • 1 cup gram flour chickpea flour - This is the traditional base for pakoras, providing a nutty flavor and a naturally gluten-free batter.
  • 2 tablespoon rice flour - This is my secret weapon for extra crispiness. It creates a lighter crunchier exterior that’s hard to resist.
  • 1 medium onion sliced thin - Onions release moisture and add a subtle sweetness that balances the spices.
  • 1 cup potato chopped (about 2 small) - Chopped small, potatoes cook through perfectly and add a soft, hearty element to the center.
  • ½ cup cauliflower chopped - Adds a wonderful texture and mild, nutty flavor. Ensure the florets are small and uniform.
  • ¼ cup spinach roughly chopped - Fresh spinach wilts down and incorporates beautifully, adding color and nutrients. Avoid using frozen as it releases too much water.
  • ¼ cup coriander roughly chopped - Fresh herbs are essential for a bright, aromatic flavor.
  • 1 teaspoon cumin seeds - Whole seeds provide pops of earthy flavor when you bite into them.
  • ½-1 teaspoon salt - Adjust to your taste but start with less, as you can always add more.
  • 2 teaspoon garam masala - This classic Indian spice blend provides warmth and complexity.
  • 1 teaspoon turmeric - Gives the pakoras their beautiful golden color and a mild earthy taste.
  • ½-¾ teaspoon Kashmiri red chili powder - This offers a vibrant red hue without overwhelming heat but you can adjust for a spicier kick.
  • ½ teaspoon cumin powder - Complements the whole cumin seeds with a deeper toasted flavor.
  • ½ teaspoon coriander powder - Adds a citrusy floral note that brightens the mix.
  • 2 green chilies finely chopped (optional) - For those who like it hot, this adds a fresh, sharp heat.
  • 1 teaspoon ginger grated (optional) - Adds a zesty, warming background note.
  • ⅛ - ¼ cup Water - Use sparingly! You’ll need just enough to bring the batter together.
  • Oil for frying - A neutral oil with a high smoke point like canola or vegetable oil is best.
  • ⅕ - ¼ teaspoon baking soda - This helps create a lighter airier texture inside the pakora.

Method
 

  1. In a large mixing bowl, start by combining your sliced onion, chopped potato, cauliflower, spinach, coriander, grated ginger, and green chilies. Add the gram flour, rice flour, baking soda, and all the powdered spices and cumin seeds.
  2. Using your hands, mix everything together thoroughly. Squeeze the vegetables as you mix to help them release their natural moisture. This process, known as maceration, is key to creating a thick batter without adding too much water. If you have time, let the mixture rest for about 30 minutes to draw out even more moisture.
  3. After mixing and resting, check the consistency. If the batter feels too dry and isn't clinging to the vegetables, add water one tablespoon at a time. You are aiming for a thick, clumpy batter that holds together, not a thin, runny one. Overwatering will lead to soggy pakoras.
  4. Heat oil in a deep pan or kadai over a medium flame. To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately. Using a spoon or your fingers, carefully drop small clumps of the batter into the hot oil. Don't overcrowd the pan.
  5. Fry the pakoras for 4-5 minutes, flipping them occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on a plate lined with a paper towel to absorb any excess oil. Serve them hot.