Pakoras (onion/ Spinach/ Mix Veg) Recipe

Prepare and dry vegetables

Thinly slice the onions and place in a large mixing bowl. Coarsely chop the spinach and squeeze out any excess water. Shred or thinly slice the mixed vegetables (cabbage, carrot, green beans). Combine onion, spinach and mixed vegetables in the bowl and set aside. If vegetables are very wet, lay them on paper towels and pat until mostly dry.

In a separate large bowl, combine 2 cups gram flour and 1/4 cup rice flour. Add 1.5 tsp salt, 1/2 tsp red chili powder, 1/2 tsp ground cumin, 1/2 tsp garam masala (or chaat masala), 1/8 tsp baking soda (optional) and 1/2 tsp ajwain or cumin seeds. Whisk the dry mixture to distribute spices evenly.

Slowly add about 3/4 cup of the water and whisk to a thick, lump-free batter. The batter should be thick enough to coat vegetables (roughly the consistency of pancake batter but slightly thicker). Add the remaining water a little at a time only if needed to reach desired consistency.

Stir in 1 tsp finely chopped green chilies, 1/4 cup chopped cilantro, 1 tbs chopped curry leaves (if using), and 1 tbs lemon juice into the batter. Mix well.

Add the prepared vegetables to the batter bowl. Using a spatula or your hands, fold the vegetables into the batter until everything is evenly coated. The vegetable-to-batter ratio should be such that the mixture holds loosely together; add a tablespoon or two of gram flour if the vegetables release too much moisture.

Taste a small bit of batter (raw gram flour has a strong taste; optionally fry a small tester) and adjust salt or spices if needed.

Heat a deep, heavy-bottomed pan or kadai with about 2–3 cups neutral oil over medium-high heat. To test readiness, drop a small pinch of batter into hot oil — it should sizzle and rise slowly to the surface, taking about 30–45 seconds.

Once oil is hot (about 180°C/350°F), reduce heat slightly to maintain steady frying. Using a spoon or your fingers, drop tablespoon-sized mounds of the batter-vegetable mixture into the oil, careful not to overcrowd the pan. Fry 6–8 pakoras at a time depending on pan size.

Fry, turning occasionally, until pakoras are golden brown and crisp, about 4–6 minutes per batch. Timing will vary depending on size and moisture of vegetables.

Use a slotted spoon to remove cooked pakoras and drain on a rack or paper towels. Keep finished pakoras warm in a single layer in a low oven (100–110°C / 210–230°F) while you fry remaining batches.

Serve pakoras hot with tamarind chutney, mint chutney or plain yogurt/raita. Squeeze additional lemon if desired. Best eaten fresh and crisp.

Leftovers can be reheated in a 180°C (350°F) oven for 5–8 minutes to crisp up before serving.