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5.0 from 6 votes

Crispy Vegetable Pakora (Pakistani-Style Fritters)

Sliced onions and grated potatoes are dipped in a spicy chickpea batter and deep fried till crispy! These Pakistani-style vegetable pakoras are incredibly irresistible.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 261 kcal
Course: Snacks
Cuisine: Indian , Pakistani

Ingredients

  • 1 medium potato thinly sliced
  • 1 medium red onion thinly sliced
  • 12 fresh mint leaves chopped
  • 3 tablespoon fresh coriander chopped
  • 2 green chilies chopped
  • ½ cup gram flour
  • 2 tablespoon rice flour
  • 1 teaspoon salt
  • ½ teaspoon red chili powder
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried fenugreek leaves
  • ½ teaspoon cumin powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander powder
  • ½ teaspoon coriander seeds
  • ½ cup water
  • 3 cups cooking oil for deep frying

Instructions

    Cup of Yum
  1. In a large bowl add gram flour, rice flour, all the seasonings, mint, green chilies and fresh coriander. Make a thick paste-like batter with cold tap water. This batter shouldn't be runny.
  2. Pouring cooking oil in a big pot. Test the temperature with a wooden spoon or chopstick, if slight bubbles form around it the oil is heated.
  3. Mix the potato and onions with the spiced batter. The vegetables should not be drowning in the batter but be only slightly coated.
  4. Use your fingers or a fork to drop around a tablespoon of batter in the oil. Do not use a spoon as it will flatten the pakoras. And don't over crowd the pot as it will bring the temperature of the oil down.
  5. Fry on medium heat and when cooked increase the heat to crisp up the pakoras in the end. Flip the potato fritters to get an even brown colour on both sides.
  6. Drain in a colander to remove excess oil.
  7. Sprinkle some chaat masala if you like and serve hot with your favourite chutney.

Notes

  • The finer your potato slices, the crunchier the pakoras will be. Cut them in matchsticks. Or for extreme crunch, grate the potatoes but make sure you squeeze all the water.
  • You can do a taste test of the batch before making all the pakoras. When oil is heated, add a small amount of batter and taste when it is properly fried. Adjust seasoning if required.
  • Add the fritter batter to the pot when the oil is medium hot. If too cold, the pakoras will absorb the oil. And if too hot, they will not cook from the inside. 
  • Instead of using paper towels to absorb excess oil, drain the vegetable pakoras in a colander. It will keep them from getting soggy.
  • You can use the same batter for dipping eggplant slices, spinach leaves, cauliflower florets or any other vegetable that you fancy.

Nutrition Information

Serving 1serving Calories 261kcal (13%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 0.1g Sodium 682mg (28%) Potassium 438mg (13%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 310IU (6%) Vitamin C 16mg (18%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 261

% Daily Value*

Serving 1serving
Calories 261kcal 13%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Sodium 682mg 28%
Potassium 438mg 9%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 310IU 6%
Vitamin C 16mg 18%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.