Golden, crunchy, and full of flavor, these Indian-style vegetable fritters are a street food favorite — perfect with hot chai on a rainy day or as a crowd-pleasing party snack.
Origin Crispy Vegetable Pakoras
Pakoras are a beloved Indian street food with roots across South Asia. Traditionally made by deep-frying spiced vegetables in chickpea flour batter, they’re a go-to comfort food enjoyed at roadside stalls and in family kitchens alike.
Why You’ll Love This Recipe
Crispy on the outside, tender inside, and bursting with spices — these pakoras are simple to make and endlessly customizable. Whether served with chutney or ketchup, they always disappear fast!
Also Read : The Delight of Croque Madame: A French Classic
Crispy Vegetable Pakoras
4
servings10
minutes20
minutes137
kcalIngredients
1 cup chickpea flour (besan)
½ tsp turmeric
½ tsp red chili powder (adjust to taste)
½ tsp carom seeds (ajwain) or cumin seeds
Salt, to taste
¾ cup water (adjust as needed for thick batter)
1 potato, thinly sliced
1 small onion, thinly sliced
½ cup shredded cabbage or spinach
1 small carrot, grated
Handful of chopped cilantro
Oil, for deep frying
Directions
- In a large bowl, mix chickpea flour, turmeric, chili powder, carom seeds, and salt.
- Gradually add water, whisking to form a thick, smooth batter.
- Stir in all the chopped/sliced vegetables and cilantro.
- Heat oil in a deep pan over medium-high heat.
- Drop spoonfuls of batter into the hot oil, frying in batches.
- Fry until golden brown and crisp, about 4–5 minutes per batch.
- Remove and drain on paper towels.
- Serve hot with green chutney or tamarind sauce.
Notes
- For extra crispiness, add a spoonful of rice flour to the batter.
- Always test fry one pakora to check salt/spice level and oil temperature.
- You can use any vegetables you have on hand — bell peppers, cauliflower, or even kale work great.
