Crispy mixed vegetable fritters in spiced chickpea batter
Vegetable Pakora
Vegetable Pakora
30 minEasy
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
24 pakoras
Difficulty
Easy
Cost
Budget
$
Vegetable Pakora
Crispy mixed vegetable fritters in spiced chickpea batter
An assortment of vegetables—potato, cauliflower, spinach—dipped in a spiced chickpea flour batter and fried until golden and crunchy.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Vegetable pakoras turn any combination of vegetables into crispy, addictive snacks. The chickpea flour batter puffs up in hot oil, creating a crunchy shell around tender vegetables.
Ingredients
- 1 cup cauliflower florets, 1 potato sliced thin, 1 cup spinach leaves
- 1.5 cups chickpea flour (besan)
- 1 tsp each cumin, coriander, chili powder, and ajwain
- 2 tbsp rice flour for extra crunch
- Water as needed, salt to taste
- Oil for deep frying
HeatTool
Test Kitchen Pick
Deep Fry Thermometer
Helpful Tool
Why a fry thermometer helps here
Poutine quality depends on stable oil temperature across two fry stages. A simple clip-on thermometer is the easiest way to get crisp fries instead of greasy ones.
This recipe is far more repeatable when your oil temperature stays in range.
- Keeps first and second fry temperatures accurate
- Helps fries stay crisp under hot gravy
For fry-first recipes, temperature control matters more than almost any other upgrade.
Shop deep fry thermometer options for this recipeInstructions
- 1
Mix chickpea flour, rice flour, all spices, and salt; add water gradually to form a thick, smooth batter.
- 2
Par-boil cauliflower and potato slices for 2 minutes so they cook through during frying.
- 3
Heat oil to 350°F; dip each vegetable piece in batter and slide into hot oil.
- 4
Fry in batches until deep golden and crispy, about 4-5 minutes; do not overcrowd the pan.
- 5
Drain on paper towels and serve immediately with green chutney and tamarind chutney.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Arrange on a platter for easy sharing at your next gathering
Substitutions
Chickpea flourNo ideal substitute
Besan is key for flavor and crunch
Rice flourCornstarch
Similar crunch-enhancing effect
FlavorPantry
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeTips & Storage
Pro Tips
Pat vegetables dry before dipping in batter so it adheres well.
Add a tablespoon of hot oil to the batter for pakoras that stay crispy longer.
Storage
Best served immediately. Re-crisp leftovers in the oven at 400°F for 5 minutes.
Reheating
Air-fry at 375°F for 5 minutes or oven-bake for best results.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories170
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates20g
Fat8g
Fiber300mg
Sugar3g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What vegetables work best?
- Cauliflower, potato, eggplant, spinach, and green chilies are all traditional choices.
- Can I bake these?
- They will not be as crispy, but baking at 425°F with oil spray works reasonably well.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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