Mixed Pakora Recipe

Wash and prepare all vegetables. Slice the potato thinly or julienne into matchsticks, thinly slice the onion, break cauliflower into small bite-sized florets, and roughly chop spinach and cilantro. Pat vegetables dry with a towel so they don’t add excess moisture to the batter.

Keep vegetables in a large bowl. If using thicker potato or cauliflower, blanch cauliflower in boiling water for 1 minute then drain and pat dry to ensure even cooking when frying.

Combine dry ingredients

In a medium bowl, whisk together besan, rice flour, baking powder, turmeric, red chili powder, coriander powder, crushed ajwain (or cumin), and salt until evenly combined.

Stir in chopped cilantro, chopped green chilies (if using), and amchur powder. These add flavor and freshness to the batter.

Gradually add about 3/4 cup cold water while whisking to form a thick, smooth batter that can coat vegetables. The consistency should be like a thick pancake batter — thick enough to cling to vegetables but loose enough to drop from a spoon. Adjust with up to 2 tablespoons more water if necessary.

Rest the batter for 5–10 minutes. This allows the flours to hydrate and the baking powder to start working for a lighter fritter.

Heat oil in a deep, heavy-bottomed pan or deep-fryer to 350–360°F (175–180°C). If you don’t have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and come up steadily without browning instantly.

Working in small batches (to avoid crowding), add the prepared vegetables to the batter bowl and gently toss to coat thoroughly. Use about 2–3 tablespoons of coated vegetable mixture per pakora depending on desired size.

Carefully drop spoonfuls of the batter-coated vegetable mix into the hot oil. Fry 4–6 pieces at a time (depending on pan size) until golden brown and crisp, about 3–5 minutes, turning occasionally for even browning.

Use a slotted spoon to lift pakoras from the oil and drain on a plate lined with paper towels. If frying multiple batches, keep earlier batches warm in a low oven (200°F / 90°C) on a wire rack so they stay crisp.

Adjust heat as needed between batches to maintain oil temperature; if oil gets too hot, pakoras will brown outside yet remain undercooked inside; if too cool, pakoras will absorb oil and be greasy.

Transfer pakoras to a serving platter. Serve hot with lemon wedges and chutney (mint, cilantro, or tamarind) on the side.

Optional: sprinkle a little chaat masala or extra amchur over pakoras for a tangy finish.