Name: Pakora Indian Vegetable Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 cup chickpea flour (besan); 1/4 cup rice flour (optional, for extra crispiness); 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp chili powder (adjust to taste); 1/2 tsp garam masala; 1/2 tsp salt (or to taste); 1/4 tsp baking powder; 1/2 cup water (approximately); 1 cup mixed vegetables, finely chopped (potato, onion, spinach, cauliflower, carrot, etc.); 2 tbsp fresh cilantro, chopped; Oil for deep frying (vegetable or canola)

Description

Pakora Indian Vegetable Fritters are crispy, golden bites made from a spiced chickpea flour batter mixed with fresh vegetables like potatoes, onions, spinach, and cauliflower. These fritters are crunchy on the outside, soft inside, and bursting with authentic Indian flavors—perfect as a snack or appetizer with chutney or tea.

Ingredients

1 cup chickpea flour (besan)

1/4 cup rice flour (optional, for extra crispiness)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric powder

1/2 tsp chili powder (adjust to taste)

1/2 tsp garam masala

1/2 tsp salt (or to taste)

1/4 tsp baking powder

1/2 cup water (approximately)

1 cup mixed vegetables, finely chopped (potato, onion, spinach, cauliflower, carrot, etc.)

2 tbsp fresh cilantro, chopped

Oil for deep frying (vegetable or canola)

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Instructions

Wash and finely chop the vegetables into small, even pieces. Pat dry any with excess moisture like spinach or tomatoes.
In a large bowl, combine chickpea flour, rice flour, cumin, coriander, turmeric, chili powder, garam masala, salt, and baking powder. Whisk until evenly mixed.
Gradually add water while whisking to form a thick, smooth batter that coats the vegetables.
Fold in the chopped vegetables and cilantro, coating them well. Let rest for 5–10 minutes.
Heat oil in a deep pan or kadhai to 350°F (175°C). Drop small portions of batter-coated vegetables into the oil, avoiding overcrowding.
Fry for 3–4 minutes per side, turning occasionally, until golden brown and crisp.
Remove with a slotted spoon and drain on paper towels. Serve hot with chutney or ketchup.

Notes

Use different vegetables like eggplant, zucchini, or bell peppers for variation.

Add green chilies or red pepper flakes for extra spice.

For a baked version, bake at 400°F for 20 minutes, flipping halfway through.

Air fry at 375°F for 10–12 minutes, brushing lightly with oil.

Reheat leftovers in the oven or air fryer to restore crispiness—avoid microwaving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Frying
Cuisine: Indian

Nutrition

Serving Size: 2 pakoras
Calories: 180
Sugar: 3g
Sodium: 210mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg