Pakistani Mixed Vegetable Pakoras – An Essential Ramadan Recipe!
These divine Pakoras are an authentic street food in Pakistan and India and are an essential during Ramadan. They pair well with coriander and mint raita and a strong cup of tea. If there is one Indian/Pakistani street food you’re going to try, this is the one!
Servings Prep Time
20medium pakoras 12 minutes
Cook Time
Servings Prep Time
20medium pakoras 12 minutes
Cook Time
For the Pakora batter
  • 1.5cups gram flour
  • 75grams spinach
  • 1.5tbsp salt
  • 1tbsp cumin powder
  • 1tbsp coriander powder
  • 0.5tbsp chilli flakes
  • 0.5tsp turmeric
For the fillings
  • 250grams potatoes
  • 120grams aubergine
  • 2medium onions
  • 1small handful Fresh coriander
  • Oil, for frying, as neded
  1. Whisk together all the ingredients for the batter with enough water to make a thick but fluid batter (1 cup water per 1.5 cup gram flour), making sure there are no lumps. Set aside
  2. Chop the aubergine, potato and onions roughly into cubes or half-moons. They don’t need to be the same size or neat – I find that uneven and roughly chopped veggies add to the texture and overall charm of Pakoras. Chop the coriander and spinach finely
  3. Just before you want to start frying the Pakoras, add the vegetables to the batter.
  4. Heat some oil in a deep pan/Karahi and when the oil is hot, use your hands or a big spoon to place the vegetable batter into the oil. Don’t worry about making them all perfect shapes – again, the imperfection adds to the charm. Try not to overcrowd the pan – you will probably need to do the frying in batches.
  5. Allow the Pakoras to fry, flipping to make sure they brown evenly. They will take about 7-10 minutes to cook, depending on how hot your oil is
  6. Serve hot with your favourite dip or chutney!

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