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.

The post Crispy Vegetable Pakoras appeared first on RecipeWikki.

Origin of the Recipe:

This recipe has its roots in Middle Eastern and Indian cuisine, where roasted chickpeas have been a staple snack for centuries. Traditionally, chickpeas were roasted in sand-filled pans over an open flame, creating a crispy texture. Over time, the recipe has been modernized to make it more convenient, using an oven or air fryer to achieve the perfect crunch. This version of the recipe keeps it simple while maximizing flavor and crispiness.

What We Love About This Recipe:

• Crunchy & Addictive: These chickpeas turn out perfectly crispy, making them an irresistible snack.
• Healthy & High-Protein: Chickpeas are packed with protein and fiber, making this a guilt-free, nutritious snack.
• Customizable Flavors: You can season them however you like—spicy, tangy, or even sweet!
• Long Shelf Life: Once roasted, they stay crispy for days, making them a great make-ahead snack.

The Best Dry-Roasted Chickpea Recipe

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional, for smoky flavor)

• 1/4 teaspoon garlic powder (optional, for extra taste)

• 1/4 teaspoon cayenne pepper (optional, for heat)

Directions

• Preheat the Oven: Set your oven to 400°F (200°C). This high temperature ensures the chickpeas become crispy.
• Prepare the Chickpeas: Drain and rinse the chickpeas well. Pat them completely dry using a kitchen towel or paper towels. This step is crucial for crispiness!
• Season the Chickpeas: In a mixing bowl, toss the dried chickpeas with olive oil, salt, pepper, and any other seasonings of your choice. Make sure they are evenly coated.
• Arrange on a Baking Sheet: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding to ensure even roasting.
• Roast: Bake for 25-30 minutes, shaking the pan every 10 minutes for even cooking. They should be golden brown and crunchy.
• Cool & Enjoy: Let them cool completely before eating. They will continue to crisp up as they cool!

Notes

• Storage: Store in an airtight container at room temperature for up to 4-5 days. Avoid refrigeration, as it can make them chewy.
• Make Them Crispier: The drier the chickpeas before roasting, the crispier they will be!

The post The Best Dry-Roasted Chickpea Recipe appeared first on RecipeWikki.