Pakora (Indian Vegetable Fritters)
User Reviews
5
Pakora (Indian Vegetable Fritters)
Description
Pakora begin with a batter of chickpea flour blended with turmeric, cumin, coriander, fenugreek, chili powder, salt, and water, creating a thick paste. Freshly grated vegetables such as potatoes, cauliflower, and onions are folded into this mixture along with chopped red chilies, ginger, and fresh coriander leaves, giving the fritters a robust texture and complex flavor profile.
The batter is dropped by spoonfuls into hot vegetable oil and fried to create crisp golden patties with slightly irregular shapes typical of pakoras. The spices offer warmth while the vegetables remain tender inside the crunchy crust. The fritters are kept warm in a low oven prior to serving, maintaining crispness.
These pakoras are traditionally served with one of two sauces: a vibrant coriander-mint sauce made from fresh herbs, lime juice, and spices, or a cooling minted yogurt sauce. They are a popular snack or appetizer, providing satisfying savory bites that work well for gatherings or casual meals.
The recipe yields a large batch, about 40 pakoras, suitable for sharing or storage. Leftovers reheat well in a hot oven to restore crispness. Substitutions for spices or vegetables accommodate different tastes or ingredient availability. Shallow frying is an alternative method though does not produce the characteristic crunchy texture of deep frying.
Ingredients
- 2 1/4 cups chickpea flour (Note 1)
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder (Note 2)
- 1/2 tsp chilli powder (pure chilli powder, Note 3)
- 2 tsp salt (cooking/kosher salt)
- 3/4 cups + 2 1/2 tbsp water
- 1 1/2 cups onion grated using standard box grater (~1 1/2 onions
- 2 cups potato (~1 large), peeled and grated using standard box grater (Note 4)
- 2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice size pieces (or grate)
- 2 red chili cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out, large
- 1 tbsp ginger finely grated, fresh
- 2 tbsp Coriander leaves finely chopped, aka cilantro leaves
For cooking:
- 3 - 4 cups vegetable oil 4cm / 1.5" depth in pot, or canola oil
Coriander Mint Sauce for Pakoras (Option 1):
- 2 cups mint leaves
- 1 cup Coriander leaves aka cilantro leaves
- 1/4 cup eschalot , sliced
- 3 tbsp lime juice
- 1 tsp caster sugar
- 1/2 tsp cumin seeds
- 1/2 tsp kosher salt cooking salt
- 2 ice cubes (loosens + keeps sauce green)
Minted Yogurt Sauce (Option 2):
- 1 cup PLAIN yogurt
- 1/2 cup mint packed, leaves
- 1/4 tsp salt
Instructions
- Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
- Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
- Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
- Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
- Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
- Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
- Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!
Coriander Mint Sauce OR Mint Yogurt Sauce:
- Place ingredients in a small food processor or Nutribullet, or use a stick blender. Blitz until smooth.
Notes
- This recipe makes a large batch, about 40 pakoras, allowing for sharing or storage.
- Chickpea flour (besan) provides a naturally gluten-free base common in Indian cooking.
- Fenugreek powder adds unique aroma but can be substituted with garam masala or curry powder if unavailable.
- Pure chili powder refers to ground chili pepper, not mixed chili seasoning; adjust spiciness as preferred.
- Use starchy potatoes like Russet or Maris Piper for best texture; waxy potatoes may work but less ideal.
- Various vegetables totaling about 6 cups are recommended; avoid watery or unsuitable ones like eggplant or cucumber without prep.
- Test oil temperature by dropping a bit of batter - it should sizzle immediately.
- No deep-fry option: shallow frying produces flavor but not the same crispness.
- Store leftovers refrigerated up to 5 days or freeze up to 3 months in airtight containers; reheat in a hot oven for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64cal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 155mg | 6% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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