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

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

137

kcal

Ingredients

• 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.

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Origin Paneer Chutney Pakora

Pakoras are a popular street food in India, with variations found across different regions. Paneer pakora, in particular, is loved in North India, especially in Punjab, where it is commonly served with spicy chutney and masala chai. The addition of chutney inside the pakora enhances its flavor, making it a unique and delicious twist to the classic pakora recipe.

What I Love About This Recipe

Paneer chutney pakora is an irresistible combination of crispy coating, soft paneer, and tangy chutney. The contrast of textures and flavors makes every bite delightful. I love how quick and easy this recipe is, making it perfect for unexpected guests or sudden cravings. The chutney stuffing adds a fresh and zesty kick that sets it apart from regular pakoras. Plus, it pairs amazingly well with a hot cup of chai on a rainy day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Paneer Chutney Pakora

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

180

kcal

Ingredients

• 200g paneer, cut into thick squares or rectangles

• ½ cup gram flour (besan)

• ¼ teaspoon turmeric powder

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• ¼ teaspoon carom seeds (ajwain)

• Salt to taste

• ½ cup water (adjust for batter consistency)

• Oil for deep frying

• ½ cup fresh coriander leaves

• ¼ cup fresh mint leaves

• 1 green chili (adjust as per spice preference)

• ½ teaspoon cumin seeds

• ½ teaspoon lemon juice

• 1 clove garlic (optional)

• Salt to taste

Directions

• Blend all chutney ingredients into a smooth paste and set aside.
• Cut the paneer into thick slices and slit each piece halfway to create a pocket.
• Spread a small amount of chutney inside each pocket and gently press the paneer slices together.
• In a mixing bowl, combine gram flour, turmeric powder, red chili powder, garam masala, ajwain, and salt.
• Gradually add water and whisk into a smooth, lump-free batter with a slightly thick consistency.
• Heat oil in a deep pan over medium heat.
• Dip each chutney-stuffed paneer piece into the batter, ensuring it is fully coated.
• Carefully place in the hot oil and fry until golden brown and crispy, turning occasionally.
• Remove and drain excess oil on paper towels.
• Serve hot with extra green chutney and masala chai.

Notes

• The batter should be thick enough to coat the paneer well but not too thick to overpower the flavor.

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