Veg Pakoda Recipe

Mix dry ingredients

In a large bowl, whisk together gram (besan) flour, rice flour, cornstarch (if using), salt, red chili powder, turmeric, garam masala, ajwain and baking soda until evenly combined.

Add water to make batter

Gradually add 3/4 cup water to the dry mix, stirring with a spoon to form a thick, lumpy batter that will cling to vegetables. The consistency should be similar to heavy cream — not runny. Adjust with up to 1-2 tbsp extra water if too thick.

Prepare vegetables: thinly slice the onion, julienne the potato, finely chop cauliflower into small florets, chop spinach, mince green chili and chop cilantro. Pat potato pieces dry with a paper towel to remove excess surface moisture.

Combine vegetables with batter: Add all prepared vegetables and herbs to the bowl with the batter. Gently fold with a spatula until every piece is well coated. The mixture should hold together when scooped; add a teaspoon of besan if too wet.

Heat oil: In a deep, heavy-bottomed pan or kadai, pour oil and heat over medium-high heat. Heat until a small drop of batter sizzles and rises to the surface (about 350–370°F / 175–185°C).

Fry pakodas in batches: Using a tablespoon or small ice-cream scoop, drop heaping spoonfuls of the vegetable-batter mixture carefully into hot oil, keeping them separate. Do not overcrowd the pan to maintain oil temperature.

Cook and turn: Fry for 3–4 minutes per batch, turning occasionally, until golden brown and crisp on all sides. Adjust heat as needed so they brown evenly without burning.

Drain and rest: Use a slotted spoon to transfer fried pakodas to a plate lined with paper towels. Let them rest for 1–2 minutes to drain excess oil.

Serve: Arrange pakodas on a serving platter, squeeze lemon wedges over them if desired, and serve hot with chutney or ketchup.