Vegetable Pakora

A white plate containing, crispy golden fried pakoras made of shredded vegetables.

5 from 1 vote

This mixed vegetable pakora is a must-try recipe for fritter lovers! Made with onion, carrots, potatos, and fried until crispy in Indian spiced batter. It is ideal to serve as an appetizer or a side dish at family dinners and parties. You can prepare it using only simple ingredients and is ready in under 30 minutes!

Prep Time10

Cook Time20

Course: Appetizer

Cuisine: Indian

Servings: -16 Pakoras

Calories: 47kcal

Author: Khin

Ingredients

1 Onion About 120grams/4.2oz, Cut thin slices
1 Carrot About 120grams/4.2oz, Julienned
1 Potato About 120grams/4.2oz, Julienned
2-3 Green Chilli Cut thin slices
Oil frying

Batter and Spices

60 grams Gram flour Or Chickpea flour, About ½ cup
6 tbsp Cornstarch
2 tbsp Water Add more water if needed
1 tsp Chilli powder Or paprika powder
½ tsp Turmeric powder
2 tsp Garam masala
½ tsp Cumin powder
½ tsp Coriander powder
1 tsp Salt
½ tsp Pepper

Instructions

Cut onion and green chilli into thin slices and julienne the carrot and potato. Place the vegetables in a large mixing bowl.
Add the gram flour, cornstarch, chilli powder, turmeric, garam masala, cumin powder, coriander powder and water. Add salt and pepper to taste.
Combine everything well by using your hand until it forms a thick sticky batter mixture. ( Add a bit more water if needed. )
Fill the frying pot with oil about 3” high. Heat the oil to medium heat. (The oil temperature can be checked by adding a small piece of batter in the oil. If it sizzles steadily, the oil is ready.)
Scoop one heap tablespoon of pakora batter with one spoon and use another spoon to slide it down into the oil.
Repeat the process with the rest of the batter and fry the pakoras with medium heat until crispy golden brown. ( Fry with batches and do not overcrowd the frying oil. )
Once they are crispy golden brown, remove from oil and place them over a cooling rack or paper towel. Serve with your favourite dipping sauce.

Notes

You can add extra vegetables of your choice, shredded or julienned. Courgette/zucchini, eggplant/aubergine, sweetcorn, cabbage, sweet potato, and cauliflower are popular options.
Fry with high smoke point neutral flavour oil. Vegetable oil, sunflower, canola, etc.
Do not overcrowd the frying oil to maintain the oil temperature.
It's important to fry with medium-heat oil to achieve an evenly cooked, crispy golden texture pakoras.
Use a mesh strainer to remove fried crumbles to keep the oil clear.
You can reheat the pakoras in the pre-heated air fryer for 1-2 minutes or fry them in the hot oil for 1-2 minutes or until crispy.
Vegetables should be sliced or cut into strips of the same size.

Nutrition