Description
Crispy Indian vegetable pakora fritters made with chickpea flour and spiced vegetables. These golden, crunchy bites are perfect for tea-time snacking, entertaining, or as a flavorful side dish.
Ingredients
1 cup (120 g) chickpea flour (besan)
1 medium potato, thinly sliced
1 cup spinach, chopped
1 cup cauliflower florets, small
1 medium onion, thinly sliced
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
1 teaspoon salt (or to taste)
1/2 cup water (adjust as needed)
2 cups oil, for deep frying
Instructions
- Wash and prepare all vegetables by chopping or slicing as required.
- In a large bowl, combine chickpea flour, cumin seeds, coriander powder, turmeric powder, chili powder, and salt.
- Gradually add water, stirring to form a smooth, thick batter.
- Add the sliced potatoes, spinach, cauliflower florets, and onions to the batter, mixing gently until well coated.
- Heat oil in a deep frying pan over medium heat.
- Drop spoonfuls of the batter-coated vegetables into the hot oil.
- Fry for 4–5 minutes until golden brown and crispy.
- Remove pakoras and drain on paper towels.
- Serve hot with chutneys or yogurt.
Notes
Add grated carrots, shredded cabbage, or sweet potato for variation.
Sprinkle chaat masala on top after frying for extra flavor.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in the oven or air fryer at 350°F (175°C) for 8–10 minutes to regain crispiness.
For baking, cook at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Deep Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (about 4–5 pakoras)
- Calories: 220
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
