Mix Veg Pakora Recipe
Lightly battered fried mixed vegetables
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Ingredients
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Batter & Seasoning
Vegetables
For Frying & Serving
Method
Prepare Vegetables
Wash & Slice
Wash all vegetables. Peel the potato and carrot. Thinly slice or julienne the potato and carrot. Break cauliflower into small, bite-size florets. Thinly slice the onion and bell pepper. Roughly chop spinach or fenugreek leaves if using. Pat vegetables dry with a kitchen towel or paper towels to remove excess moisture so batter adheres.
Place all prepared vegetables in a large mixing bowl. Add the sliced onion and chopped cilantro. Toss gently to combine.
Make Batter
Mix Dry Ingredients
In a separate large bowl, combine gram (besan) flour, rice flour, baking soda, turmeric, red chili powder, garam masala, ajwain or cumin seeds, salt, and black pepper. Whisk together so spices are evenly distributed.
Add Cilantro & Chilies
Stir the finely chopped cilantro and the optional chopped green chilies into the dry mix.
Form Batter
Gradually add about 3/4 cup of cold water to the dry mix while whisking to form a thick, smooth batter (thicker than pancake batter but fluid enough to coat vegetables). Add the remaining water a little at a time if needed to reach a consistency that will cling to vegetables. Do not overmix—a few small lumps are fine. Let the batter rest for 5 minutes; it will thicken slightly. If it becomes too thick, thin with a tablespoon or two of cold water.
Combine Vegetables & Batter
Pour the batter over the bowl of prepared vegetables. Using a large spoon or your hands, toss so each vegetable piece is evenly coated with a thin layer of batter. Aim for a light, uniform coating rather than a thick dough clump. If batter seems insufficient, add 1–2 tablespoons more water and mix.
Fry Pakoras
Heat Oil
Pour oil into a deep heavy-bottomed pan or kadai to a depth of about 2 inches (enough for shallow-deep frying). Heat over medium-high until the oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises steadily without browning immediately.
Fry in Batches
Using two spoons or your fingers, carefully drop golf-ball–sized mounds of the battered vegetables into hot oil, leaving space between pakoras so they don't stick. Do not overcrowd — fry in batches. Maintain oil temperature around 325–350°F (160–175°C) for even cooking. Turn pakoras occasionally with a slotted spoon for even browning. Fry until golden brown and crisp, about 4–6 minutes per batch depending on size.
Drain
Use a slotted spoon to transfer pakoras to a wire rack or paper towel–lined tray to drain excess oil. If frying multiple batches, keep finished pakoras warm in a low oven (200°F / 95°C) on a baking sheet so they remain crisp.