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Vegetable Pakoras

These Vegetable Pakoras are crispy, golden, and packed with colorful vegetables coated in a flavorful chickpea flour batter. Made with a mix of onions, carrots, cabbage, and bell peppers along with warming Indian spices, these fritters deliver the perfect combination of crunchy edges and tender vegetable-filled centers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Appetizer
Cuisine: Indian
Calories: 95
Ingredients Equipment Method

Ingredients
  

  • 1 medium onion thinly sliced
  • 1 medium carrot grated
  • 1 cup shredded cabbage
  • 1 small bell pepper finely chopped
  • 1 small potato grated (optional)
  • 2 tablespoons fresh cilantro chopped
  • 1 green chili finely chopped (optional)
  • 1 teaspoon fresh ginger grated
  • 1 cup besan gram flour
  • 3 tablespoons rice flour
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala
  • 1 teaspoon chaat masala
  • 1 teaspoon salt
  • ½ cup water or as needed
  • Vegetable oil for frying
For Serving
  • Mint coriander chutney
  • Tamarind chutney
  • Tomato ketchup
  • Masala chai

Equipment

  • Large mixing bowl
  • Sharp knife
  • Grater
  • Deep heavy-bottomed pan or kadai
  • Slotted spoon
  • Paper towel-lined plate
  • Measuring cups and spoons

Method
 

  1. Add the sliced onion, grated carrot, shredded cabbage, bell pepper, potato, cilantro, green chili, and ginger to a large mixing bowl. Toss everything together until evenly combined.
  2. Add the besan, rice flour, cumin seeds, turmeric powder, red chili powder, garam masala, chaat masala, and salt. Mix well until the vegetables are coated with the flour mixture.
  3. Let the mixture rest for a few minutes. The vegetables will naturally release moisture, helping create a thick batter. Add water little by little only if needed until the mixture binds together.
  4. Heat oil in a deep pan or kadai over medium heat until it reaches about 350°F (175°C).
  5. Take small portions of the vegetable mixture and carefully drop them into the hot oil. Fry in batches, making sure not to overcrowd the pan.
  6. Cook the pakoras for 3 to 5 minutes, turning occasionally, until they become crisp and golden brown.
  7. Remove the pakoras using a slotted spoon and transfer them to a paper towel-lined plate or wire rack to drain excess oil.
  8. Serve hot with mint chutney, tamarind chutney, or a warm cup of masala chai.