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Vegetable Pakora Recipe

Name: Spice Fusion Takeaways Vegetable Pakora Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups chickpea (gram) flour (besan); 3 tbs cold water; 2 cups cauliflower florets, small bite-sized; 1 cup onion, thinly sliced; 1 cup potato, 1/8" (3 mm) julienne or thin slices; 1 cup spinach, loosely packed, chopped; 2 tsp rice flour (or cornflour); 1 tsp baking powder; 0.5 tsp ajwain (carom) seeds or cumin seeds, crushed; 0.5 tsp garlic paste; 0.5 tsp ginger paste; 1 tbs green chili, finely chopped (optional); 2 tbs coriander leaves, finely chopped; 0.5 tsp red chili powder; 0.25 tsp ground turmeric; 0.5 tsp ground cumin; 1 tsp salt; 3 cups vegetable oil (for deep frying); 2 tsp extra chickpea flour (for dusting, optional); 0.5 cups mint-coriander chutney; 0.25 cups tamarind chutney; 2 pieces lemon wedges

Inspired by Spice Fusion Takeaway

Time45m

Serves4

Make Vegetable Pakora Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter and main vegetables

1 1/2 cups chickpea (gram) flour (besan)

3 tbs cold water

2 cups cauliflower florets, small bite-sized

1 cup onion, thinly sliced

1 cup potato, 1/8" (3 mm) julienne or thin slices

1 cup spinach, loosely packed, chopped

Seasoning and leavening

2 tsp rice flour (or cornflour)

1 tsp Baking powder

1/2 tsp ajwain (carom) seeds or cumin seeds, crushed

1/2 tsp garlic paste

1/2 tsp ginger paste

1 tbs green chili, finely chopped (optional)

2 tbs coriander leaves, finely chopped

1/2 tsp red chili powder

1/4 tsp Ground turmeric

1/2 tsp Ground cumin

1 tsp Celtic sea salt

For frying

3 cups vegetable oil (for deep frying)

2 tsp extra chickpea flour (for dusting, optional)

To serve (optional)

1/2 cups mint-coriander chutney

1/4 cups tamarind chutney

2 pieces lemon wedges

Method

Batter and preparation

Prepare vegetables

Wash and thoroughly dry the cauliflower, spinach and potato. Break cauliflower into small bite-sized florets. Thinly slice the onion and julienne or thinly slice the potato. Chop spinach and coriander leaves. Pat vegetables dry with a kitchen towel so excess moisture is removed (this helps batter stick and prevents splatter).

Mix dry ingredients

In a large mixing bowl combine 1.5 cups chickpea flour, 2 tsp rice flour, 1 tsp baking powder, 1/2 tsp crushed ajwain or cumin seeds, 1/2 tsp ground cumin, 1/2 tsp red chili powder, 1/4 tsp turmeric and 1 tsp salt. Whisk to combine and break any lumps.

Form batter

Add garlic paste, ginger paste, chopped green chili (if using) and chopped coriander leaves to the dry mix. Gradually add 3 tablespoons cold water while stirring with a spoon to form a slightly thick, coating batter (similar to pancake batter but thicker — it should cling to vegetables). Adjust with up to 1 more tablespoon water if needed. Do not make it runny.

Coat vegetables

Add the prepared cauliflower, onion, potato and spinach into the batter and gently fold so vegetables are evenly coated. If pieces are too wet, toss with the extra 2 tsp chickpea flour to help the batter adhere.

Frying

Heat oil

Pour about 3 cups vegetable oil into a deep, heavy-bottomed pan or wok. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises to the surface immediately when tested. Maintain a steady medium heat to avoid burning or undercooking.

Test fry

Drop a small spoonful of the batter into the oil to test. If it browns in about 2–3 minutes and stays intact, the oil temperature is correct. Adjust heat as needed.

Fry pakoras in batches

Using two spoons or your hands, drop tablespoon-sized mounds of the battered vegetables into the hot oil, being careful not to overcrowd (do 3–5 pieces per batch depending on pan size). Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch. Smaller pieces may take less time; larger cauliflower clusters may take up to 5–6 minutes. Adjust heat to keep oil between 325–350°F (160–175°C).

Drain

Use a slotted spoon to remove pakoras and transfer to a plate lined with paper towels to drain excess oil. Keep cooked pakoras warm in a low oven (about 200°F / 95°C) while frying remaining batches to serve all hot.

To serve

Serve the pakoras hot with mint-coriander chutney, tamarind chutney and lemon wedges. Optionally sprinkle a little chaat masala or extra salt and a squeeze of lemon over the pakoras just before serving.