Vegetable Pakora Recipe (Crispy Mixed Veg Pakoda)
Crispy mixed vegetable pakora with besan and rice flour, plus tips for crunchy fritters that are not greasy. Great with chai or chutney.
Equipment
- Kadai or deep heavy pan for frying
- Slotted spoon or spider for frying
- Mixing bowl
Ingredients
Vegetables
- 1 cup thinly sliced onion
- 3/4 cup thinly sliced potato
- 3/4 cup shredded cabbage
- 1/2 cup chopped spinach or methi leaves
- 1 to 2 green chilies finely chopped
- 1 tablespoon chopped coriander leaves
Batter and spices
- 1 cup besan gram flour
- 2 tablespoons rice flour optional, for extra crunch
- 3/4 teaspoon salt adjust to taste
- 1/2 teaspoon turmeric
- 1 teaspoon crushed coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/4 teaspoon ajwain optional
- 1 pinch baking soda optional
- 2 to 4 tablespoons water only as needed
For frying
- Oil for deep frying, as needed
Instructions
Prep
- Add onion, potato, cabbage, spinach, green chili, and coriander to a wide bowl. Sprinkle salt and rest 8 to 10 minutes. If the mix is very wet, squeeze gently once and reserve any liquid.
Batter
- Add besan, rice flour, turmeric, crushed coriander seeds, cumin, red chili powder, and ajwain if using. Toss with your fingers until vegetables are coated.
- Add water one tablespoon at a time only if needed. You want a thick, shaggy coating, not a pourable batter.
- If using baking soda, stir it in just before frying.
Fry
- Heat oil in a kadai over medium heat until a tiny drop of batter rises steadily with bubbles.
- Drop small rough clusters into the oil without pressing them flat. Fry in batches 3 to 4 minutes, turning occasionally, until deep golden and crisp.
- Drain on a rack or paper towel. Let oil return to temperature between batches.
Notes
Batter thickness: If the mix is too wet, add 1 more tablespoon besan or rice flour before frying.
Vegan: This recipe is naturally vegan as written.
Gluten-free: Besan and rice flour are naturally gluten-free; confirm cross-contamination on labels if needed.
Storage: Best eaten fresh. Refrigerate leftovers up to 2 days and reheat in an air fryer or oven at 375 F for 5 to 8 minutes until crisp.
Vegan: This recipe is naturally vegan as written.
Gluten-free: Besan and rice flour are naturally gluten-free; confirm cross-contamination on labels if needed.
Storage: Best eaten fresh. Refrigerate leftovers up to 2 days and reheat in an air fryer or oven at 375 F for 5 to 8 minutes until crisp.
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