Vegetable Pakora Recipe – Authentic Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Vegetable Pakora Recipe – Authentic Indian Street Food

Hello friends! If there’s one snack that instantly transports me back to rainy afternoons in India, it has to be vegetable pakoras. Crispy, golden, and bursting with flavour – they’re the ultimate comfort food. I remember my grandmother making a huge batch whenever the monsoon clouds rolled in, and the whole house would smell incredible. Today, I’m sharing my go-to recipe with you, so you can experience a little bit of that magic too!

Why You’ll Love This Recipe

This vegetable pakora recipe is seriously easy to make, even if you’re new to Indian cooking. It’s perfect for a quick snack, a party appetizer, or just a cozy night in. Plus, it’s a fantastic way to sneak in some extra veggies! The best part? They’re unbelievably addictive. Seriously, prepare to make a double batch.

Ingredients

Here’s what you’ll need to create these crispy delights:

• 1 large Carrot (peeled, thick julienne)
• 8 pieces French Beans (stringed, cut into 1.5″ pieces)
• 1 large Potato (peeled, thick julienne)
• 0.25 head Cabbage (cut into thick julienne)
• 1.5 cups Chickpea flour (besan)
• 0.75 tsp Red chili powder
• 0.25 tsp Ginger garlic paste
• 0.75 tsp Carom seeds (ajwain)
• 2 tsp Hot oil
• Salt to taste
• Approximately 0.5-0.75 cup Water (as needed)
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chickpea Flour/Besan – Protein & Gluten-Free Options: Besan is the star here! It gives pakoras their signature texture. It’s also naturally gluten-free and a good source of protein. If you’re avoiding chickpeas, you can experiment with rice flour, but the texture will be slightly different.

Carom Seeds/Ajwain – Digestive Benefits & Flavor: Don’t skip the ajwain! These tiny seeds add a wonderful earthy flavour and are known for their digestive properties – perfect after indulging in a fried treat. My mom always said they help with the bloat!

Regional Variations in Vegetable Choices: Traditionally, you’ll find a mix of seasonal vegetables. Spinach, cauliflower, onion rings, and even eggplant are popular choices. Feel free to get creative and use whatever you have on hand.

Oil Choices for Frying – Traditional vs. Modern: Traditionally, groundnut oil (peanut oil) was used for frying pakoras. It has a high smoke point and imparts a lovely flavour. Nowadays, vegetable oil or canola oil are also commonly used. Just make sure it’s an oil suitable for deep frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the chickpea flour, salt, red chili powder, ginger garlic paste, and carom seeds.
2. Now, drizzle in the hot oil. This is a key step – it helps create a light and crispy texture.
3. Add your julienned vegetables – carrots, potatoes, cabbage, and French beans – to the bowl.
4. Mix everything really well, ensuring all the vegetables are evenly coated with the dry ingredients.
5. Gradually add water, a little at a time, mixing until you get a thick batter. It should cling to the vegetables without being too runny. Think pancake batter consistency.
6. Heat oil in a deep pan over medium heat. To test if it’s ready, drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.
7. Carefully drop vegetable clusters into the hot oil, being careful not to overcrowd the pan. Fry in small batches for the best results.
8. Fry until golden brown and crispy, flipping occasionally to ensure even cooking.
9. Remove the pakoras with a slotted spoon and drain them on paper towels to remove excess oil.
10. Serve immediately!

Expert Tips

• Don’t overmix the batter! Overmixing can develop the gluten in the besan, resulting in tougher pakoras.
• Make sure the oil is hot enough before adding the batter. If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy.
• Fry in small batches to maintain the oil temperature.
• A pinch of baking soda (about ¼ tsp) can make them extra light and airy.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil choice.

Gluten-Free Adaptation – naturally gluten-free: As mentioned before, this recipe is naturally gluten-free thanks to the chickpea flour.

Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of red chili powder to your liking. My husband prefers a milder flavour, so I often reduce it to ½ tsp for him.

Festival Adaptations – Diwali, Monsoon Snacks: These are a staple during Diwali and the monsoon season in India. They’re perfect for enjoying with family and friends during celebrations.

Serving Suggestions

Vegetable pakoras are best enjoyed hot and crispy! Serve them with:

• Mint chutney (a classic pairing!)
• Tamarind chutney
• Masala chai (spiced Indian tea)
• A side of sliced onions and lemon wedges

Storage Instructions

While pakoras are best enjoyed fresh, you can store leftovers in an airtight container at room temperature for a few hours. Reheating will never quite restore the crispness, but you can try briefly warming them in a preheated oven or air fryer.

FAQs

What is the best way to get the pakoras extra crispy?

Hot oil and not overcrowding the pan are key! Also, adding a pinch of baking soda can help.

Can I make the batter ahead of time?

You can prepare the dry ingredients ahead of time, but it’s best to add the water just before frying. The batter tends to lose its crispness if made too far in advance.

What chutneys pair best with vegetable pakoras?

Mint chutney and tamarind chutney are the classic choices. But honestly, any chutney you love will work!

Can I bake these instead of frying?

You can try baking them, but they won’t be as crispy. Preheat your oven to 200°C (390°F), lightly brush the pakoras with oil, and bake for 20-25 minutes, flipping halfway through.

What vegetables can I substitute or add to this recipe?

Feel free to experiment! Spinach, cauliflower, onion rings, sweet potato, and even mushrooms are all great additions.