Vegetable Pakoras Recipe
Eggplant, cauliflower, and potatoes dipped in spiced lentil batter and deep fried.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Pakoras Ingredients
Method
Preparation Directions
- 1
Prepare the Vegetables
Wash and cut the eggplant, cauliflower, and potatoes into bite-sized pieces. Soak the potato pieces in water to prevent browning.
- 2
Make the Batter
In a mixing bowl, combine gram flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Gradually add water to form a smooth batter.
- 3
Heat the Oil
In a deep frying pan, heat the oil over medium heat until hot.
- 4
Dip and Fry the Vegetables
Dip the vegetable pieces into the batter, ensuring they are well coated. Carefully drop them into the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes per batch.
- 5
Drain and Serve
Remove the pakoras from the oil and drain on paper towels to remove excess oil. Serve hot with chutney or sauce of your choice.
