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–+ servings
A close-up of a plate of vegetable pakoras

Vegetable Pakora Recipe

A classic Pakistani and Indian snack - this recipe is bursting with delicious flavour and has the perfect, soft yet crispy texture
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 25 pakoras
4.69 from 35 votes
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Ingredients

  • 1 medium (100 g) onion chopped
  • 1 medium (150 g) potato peeled and sliced into thick strips
  • ½ small (50 g) aubergine sliced into thick strips
  • 1 handful (10 g) fresh spinach chopped
  • 1 tablespoon (10 g) fresh coriander chopped
  • 4 green chillies chopped finely
  • ¾ cup (100 g) gram flour
  • 1 teaspoon corn flour optional
  • 1 teaspoon salt or to taste
  • 1 teaspoon chilli flakes
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon dried pomegranate seeds optional
  • ⅛ teaspoon bicarbonate of soda
  • 2 teaspoon (15 g) yogurt
  • 1 egg
  • Oil as needed for deep frying

Instructions

  • Add all the ingredients into a bowl and mix well. Ideally do this about 1 hour before you'd like to fry the pakoras as we ideally want the vegetables to release some moisture into the batter. If you're unable to wait an hour, add a small amount of cold water a bit at a time until the batter looks thick like PVA glue.
  • Heat a pan or wok with oil for deep frying. The oil should be hot but not smoking. To test whether the oil is hot enough drop a small bit of the pakora batter into the oil. It should float up immediately.
  • Using your hands or a tablespoon, drop in about a tablespoon of batter per pakora into the oil. Allow the pakora to fry for 4-5 minutes without moving it, until it is strong enough to hold its shape before turning it to fry on the other side. Fry the other side for another 4-5 minutes too. The pakora will be golden brown and crispy when it is done.
  • Use a slotted spoon to drain out as much oil as possible from the pakora over the frying pan before placing them into a colander lined with tissue whilst you fry the rest of your batter.
  • Pakoras are best served immediately. Enjoy!

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