Recipe Vegetable Pakora Easy

Crispy and delicious vegetable pakora is one of the most loved Indian snacks preferred during the monsoon season. This naturally gluten-free and vegan pakora is easy to make with a few pantry staples and vegetables.

Pakora, also called pakoda, pakodi, bhajia, is a quick and easy snack that gets ready in less than 30 minutes. It is an ideal snack to serve the sudden guest as you can almost use any vegetables that you have on hand. It is a great dish to serve at any party or to take to potlucks. The best part is that you can sneak in any vegetable and kids eat them without any fuss.

Vegetables: I use assorted vegetables such as onion, cabbage, bell pepper, potato carrot. Grated ginger and finely chopped green chilies for a fiery taste.

Mixed Vegetable Pakora

Spices: Crushed fennel seeds and carom seeds are the star ingredients in this recipe that add a great flavour. Additional basic spices red chili powder and turmeric powder are required.

3. Add the vegetables and mix well. Add just enough water to make a thick batter that just coats and binds vegetables together.

Pakoras are fritters made with gram flour, a selection of spices and vegetables/ paneer. Battered vegetables are deep-fried in oil until crisp and golden.

Crispy Vegetable Pakora (pakistani Style Fritters)

Serve these crispy vegetable pakoras as an appetiser with chutneys such as Green Chutney, Sweet Tamarind Chutney, Yogurt Mint Sauce or tomato ketchup.

Vegetable pakora pairs well as a side dish with flavoured rice dishes – lemon rice , coconut rice , tamarind rice or tomato rice.

Once the batter is ready, fry the pakoras immediately. Do not keep the batter for long as the moisture released from the vegetables makes it runny.

Crispy Vegetable Pakoda ,how To Make Veg Pakoda

Pakoras must be fried on medium-high flame. If oil is not hot enough then the pakoras tend to absorb too much oil so they don’t turn crispy. If oil is too hot then the pakoda turns brown outside but the inner portion remains uncooked. So, it is essential to maintain the temperature throughout the process.

Too thick batter leads to soggy and soft pakoras. Ensure the vegetables are well coated and are easy to drop in the oil.

Add little water just enough to bind the vegetables together and keep them intact while frying in oil, excess water turns the batter runny and makes it difficult to drop pakoras in oil.

Vegetable Pakora Recipe Pakistani Style

Fry pakoras in small batches, too many pakoras in one batch makes it difficult to flip them and results in uneven cooking.

Oil temperature is an important factor to get crispy and light golden colour pakoras. Too hot oil results in browning the outside layer but vegetables remain uncooked inside. If the oil is not hot enough then pakoras tend to absorb more oil and don't turn crispy.

Once the batter is ready, fry pakoras immediately. Do not keep the batter for long as the moisture released from vegetables turns it runny.

Easy Pakora Vegan Pakora Recipe

Calories: 1997 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 224 g | Saturated Fat: 17 g | Polyunsaturated Fat: 63 g | Monounsaturated Fat: 142 g | Trans Fat: 1 g | Sodium: 85 mg | Potassium: 28 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 160 IU | Vitamin C: 3 mg | Calcium: 9 mg | Iron: 1 mg

Do let me know if you make this fabulous Indian vegetable fritters. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or in the recipe card to help more people find this recipe online.

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Vegetable Pakora (indian Vegetable Fritters)

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How To Make Vegetable Pakora

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.To make vegetable fritters irresistible … make Pakora!! These are Indian vegetable patties, spiced and fried until golden and crispy. They can be made with virtually any vegetable, so use this pakora recipe as a springboard to do your own variations.

Serve pakora as a starter for an Indian meal, a light meal, or pass them around as canapés at your next gathering. They’re gluten free and vegan so everybody can enjoy them!

This is street food, the Indian way! Sold as snacks on the streets of India and as popular appetisers in Indian restaurants elsewhere, pakora are crispy, bite-size vegetable fritters. They’re loaded with gorgeous Indian spices before being fried until crunchy.

Mix Vegetable Pakora Recipe By Afrin Gangawali

These little nuggets are dangerously easy to eat, the sort of food you just keep popping into your mouth, one after the other, until you suddenly realise the plate is half empty and you look around to find someone to accuse –

Pakoras can be made with almost any vegetable that is suitable for cooking in fritter form. I’ve opted to use onion, potato and cauliflower, but there’s an extensive list below of other vegetables that can be used along with how to chop them.

A nice thing about Pakoras are their versatility. While I’ve used cauliflower, potato and onion, you can use other vegetables, as long as they’re finely chopped or grated. Use 6 cups in total:

Vegetable Pakoras » I Love Vegan

Pakoras are deep fried so you get the signature scraggly sticking out bits that become extra crunchy. However you can cook them like pan-fried fritters (like Zucchini Fritters, Corn Fritters etc) if you prefer not to deep fry. Of course, they won’t be quite the same but they’re still delicious!

Pakoras are typically served with a sauce which is fresh and cooling for a delicious contrast to the hot, spiced, fried Pakora.

You can’t go wrong with either of these, they both work brilliantly with Pakoras! I really just comes down to personal preference.

Traditional Vegetable Pakora (gf)

Pakoras are a standard starter you’ll find on the menu of every Indian restaurant here in Australia. So make these as the appetiser for a homemade Indian feast. Browse all Indian recipes here!

In India, Pakora are a common street snack sold by street vendors. In this vein, Pakoras would make a great option to pass around as a canapé. They are the perfect finger food size, and something a little different! Cook up a big batch then just pop them in the oven to crisp up just before serving. Fabulous! – Nagi x

PS. This recipe makes a lot – around 40 pakoras. I figure if we’re going to make them, let’s make it worth our while. Plus, they reheat terrifically in the oven and also freeze well. Once you have made a stash, you’ll be glad you did!

Gluten Free Vegetable Pakora

Recipe video above. Vegetable fritters can be so bland and uninspiring … but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options.

Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!

Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.

Vegetable Pakora (crunchy Indian Fritters)

Batch size – This makes quite a large batch. Around 40 pakoras! Figure we may as well make it worth our while. Leftovers resurrect well – see Storage note below.

1. Chickpea flour – Also known asgram flour, and besan, made from dried chickpeas. Staple in Indian cooking. Nowadays sold at large grocery stores in Australia. Using this instead of flour makes this a naturally gluten free recipe.

2. Fenugreek powder – Staple Indian spice, kind of smells like maple syrup. Available at stores that carry a decent range of spices. I found it at Harris Farms (Australia). Also, of course, at Indian grocery stores!

Mixed Vegetable Pakora Recipe [veggie Pakora]

3. Chilli Powder – This is pure ground chillies, not to be confused with US Chili Powder which is a spice mix. Sub cayenne pepper. Fee free to reduce chilli powder if you’re concerned about spiciness. You can cook