Mix Veg Pakora Recipe

Prepare vegetables

Wash and peel the potato and carrot. Grate the potato and carrot coarsely. Slice the onion thinly. Chop the cauliflower into small florets (if using larger pieces, blanch for 1–2 minutes and drain). Dice the green bell pepper into small pieces. Roughly chop the spinach and cilantro. Place all prepared vegetables in a large mixing bowl; squeeze out excess moisture from the grated potato using your hands or a clean cloth so batter won't be too wet.

Add the finely chopped green chili to the bowl with vegetables and toss to combine.

Mix dry ingredients

In a separate bowl, combine the besan (gram flour), rice flour, ajwain (or cumin), turmeric, red chili powder, garam masala, amchur (or chaat masala), salt, and black pepper. Whisk thoroughly so the spices are evenly distributed.

Make the batter

Add the dry flour-spice mixture to the bowl of prepared vegetables. Pour about half of the cold water and begin folding the mixture with a spoon so the flours coat the vegetables evenly. Add the remaining water a little at a time to achieve a thick, cohesive batter that binds the vegetables together — it should be thick enough to hold shape when scooped (similar to a thick pancake batter). If using baking soda, sprinkle it on and fold in gently just before frying.

Fold in the chopped cilantro so it is evenly distributed through the batter.

Heat oil

Pour oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches and heat over medium-high heat. Heat until oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and come up steadily without burning.

Fry pakoras

Using a tablespoon or small ice cream scoop, drop heaping spoonfuls of the batter mixture gently into the hot oil, taking care not to overcrowd the pan. Fry 6–8 pieces at a time depending on pan size. Maintain oil temperature between 330–360°F (165–180°C) for even cooking. Fry for 4–6 minutes, turning occasionally, until pakoras are golden brown and crisp. Remove with a slotted spoon and drain on paper towels. If pieces are sticking together, shake gently in the skimmer to separate and crisp.

Taste one pakora and adjust salt or spice next batch if needed. Repeat frying remaining batter in batches.

Keep warm and serve

If making multiple batches, keep fried pakoras warm in a low oven (200°F / 95°C) on a wire rack set over a baking sheet so they stay crisp. Serve hot with mint-coriander chutney and tamarind-date chutney.