Vegetable pakoras are a delightful addition to any iftar feast, bringing a burst of flavor and texture to the table. These crispy fritters, made from a variety of vegetables such as potatoes, onions, and spinach, coated in a spiced chickpea flour batter, offer a satisfying crunch with each bite. The combination of different vegetables adds complexity and variety to the dish, while the blend of spices in the batter infuses the pakoras with aromatic flavors.
Vegetable pakoras are predominantly enjoyed in South Asian countries, particularly in India, Pakistan, Bangladesh, and Nepal. They are a beloved snack and street food item in these regions, often found in local markets, roadside stalls, and households alike. With their crispy texture and aromatic spices, vegetable pakoras are a popular choice for gatherings, festivals, and everyday snacking, cherished by people of all ages.
Pakoras, are crispy fritters deep-fried with a batter primarily composed of gram (chickpea) flour. Typically seasoned with an assortment of traditional South Asian spices including cumin seeds, coriander powder, etc., this batter can envelop various ingredients ranging from potatoes to chicken. The recipe I’m presenting focuses on vegetable pakoras, featuring a delightful medley of onions, spinach, potatoes, and eggplant a personal favorite amalgamation.
To achieve the crispiest pakoras, ensure not to add excessive water when preparing the batter. Vegetables have a tendency to release moisture when left aside, so adjust the water accordingly. Deep fry the vegetable pakoras over medium heat until they reach a crisp texture. Cooking on too low a flame may result in excessive oil absorption, while too high a flame could lead to browning without thorough cooking of the interior dough.
“Where the humble vegetable transforms into a culinary masterpiece, enveloped in a golden, crispy embrace”
Vegetable Pakora
Print RecipeIngredients
- 2¼ cups chickpea flour
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- ½ tsp chili powder (pure chili powder)
- 2 tsp salt (cooking/kosher salt)
- ¾ cups + 2½ tbsp water
- 1½ cups onions , grated using standard box grater (~1½ onions)
- 2 cups potato (~1 large), peeled and grated using standard box grater
- 2½ cups cauliflower (~¼ large head), finely chopped into rice size pieces
- 2 large red chilies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)
- 1 tbsp fresh ginger , finely grated
- 2 tbsp coriander/cilantro leaves , finely chopped
- CORIANDER MINT SAUCE FOR PAKORAS:
- 2 cups mint leaves
- 1 cup coriander/cilantro leaves
- ¼ cup eschalot , sliced
- 3 tbsp lime juice
- 1 tsp caster sugar
- ½ tsp cumin seeds
- ½ tsp cooking/kosher salt
- 2 ice cubes (loosens + keeps sauce green)
- MINTED YOGURT SAUCE:
- 1 cup plain yoghurt
- ½ cup mint leaves , packed
- ¼ tsp salt
Instructions
- Combine chickpea flour and spices (turmeric, cumin, coriander, fenugreek, chili) in a bowl. Gradually pour in the water while whisking gently.
- Incorporate potato, cauliflower, onion, ginger, chili, and coriander into the mixture. Stir thoroughly using a wooden spoon. The consistency should resemble a thick batter, akin to a paste.
- Preheat the oven to 80°C/175°F to maintain the warmth of the cooked pakoras. Place a rack over a tray. Heat 4cm / 1.5″ oil in a large heavy based pot to 180°C/350°F.
- Place approximately 2 tablespoons of batter, shaped into a rough patty, into the hot oil. While it’s customary to use hands, you can also utilize two spoons. Avoid overcrowding the pot to prevent a significant drop in temperature.
- Fry for about 2 to 3 minutes until they turn golden.
- Remove and let them drain on paper towels. To maintain their warmth, place the cooked pakoras in the oven on a rack over a tray.
- Pair the pakoras with a side of Coriander Mint Sauce or Mint Yogurt Sauce!
CORIANDER MINT SAUCE OR MINT YOGURT SAUCE:
- Place ingredients in a small food processor or Nutribullet, or use a stick blender. Blitz until smooth.
Vegetable Pakora
