Mix Veg Pakora Recipe

Prep vegetables

Wash and thoroughly dry cauliflower florets and spinach (if using). Thinly slice the onion, dice or thinly slice the potato so pieces are similar size to cauliflower florets. Combine cauliflower, potato, onion, spinach, chopped green chili and cilantro in a large mixing bowl.

Make dry mix

In a separate bowl combine gram flour, rice flour, cornstarch, ajwain (or cumin), salt, red chili powder, turmeric, garam masala and amchur. Whisk the dry ingredients so spices are evenly distributed and there are no lumps.

Form batter

Gradually add about 2 cups of water to the dry mix, whisking to form a thick but coating batter (consistency like heavy cream or pancake batter that will cling to vegetables). Add the baking soda dissolved in the remaining 1/4–1/2 cup water just before frying. Adjust thickness by adding small amounts of water; the batter should coat vegetables without being runny.

Pour the batter over the mixed vegetables and gently fold until all pieces are evenly coated. Let the mixture rest 5–10 minutes so flour hydrates and vegetables release a little moisture.

Heat oil

Pour vegetable oil into a heavy-bottomed pan or kadhai, about 2–3 inches deep. Heat over medium-high heat until temperature reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily without browning immediately.

Fry pakoras

Using two spoons or your fingers, drop small portions (about 1–2 tablespoons each) of the batter-coated vegetable mix into the hot oil. Do not overcrowd the pan; fry in batches of 6–8 depending on pan size to maintain oil temperature. Turn occasionally so pakoras brown evenly.

Fry until golden brown and crisp, about 4–6 minutes per batch depending on size and oil temperature. Remove with a slotted spoon and drain on paper towels or a wire rack to remove excess oil.

If cooking multiple batches, keep finished pakoras warm in a low oven (about 200°F / 90°C) on a baking sheet so they remain crisp until serving.

Taste and adjust salt if needed. Serve hot immediately with tamarind chutney, mint-coriander chutney and lemon wedges. Sprinkle a little chaat masala or extra amchur for tang if desired.

Leftovers can be reheated in an oven or air fryer at 350°F (175°C) for 5–7 minutes to re-crisp. Consume within 24 hours for best texture.