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Pakora (Indian Vegetable Fritters) Recipe

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4.2 from 4 reviews

Pakora, a beloved Indian snack, features crispy vegetable fritters made from chickpea flour and a medley of grated onions, potatoes, cauliflower, and aromatic spices. Deep-fried to golden perfection, these fritters are traditionally served hot with vibrant Coriander Mint or refreshing Mint Yogurt sauce, making them a perfect appetizer or tea-time treat.

  • Total Time: 40 minutes
  • Yield: 40 servings

Ingredients

For Pakora Batter

  • 2 1/4 cups chickpea flour
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fenugreek powder
  • 1/2 tsp pure chilli powder
  • 2 tsp cooking/kosher salt
  • 3/4 cups + 2 1/2 tbsp water
  • 1 1/2 cups grated onions (about 1 1/2 onions)
  • 2 cups grated potato (about 1 large)
  • 2 1/2 cups finely chopped cauliflower (about 1/4 large head)
  • 2 large finely chopped red chillies (cayenne peppers)
  • 1 tbsp finely grated fresh ginger
  • 2 tbsp finely chopped coriander/cilantro leaves
  • 3-4 cups vegetable or canola oil (for frying, 4cm or 1.5″ depth)

For Coriander Mint Sauce

  • 2 cups mint leaves
  • 1 cup coriander/cilantro leaves
  • 1/4 cup sliced eschalots
  • 3 tbsp lime juice
  • 1 tsp caster sugar
  • 1/2 tsp cumin seeds
  • 1/2 tsp cooking/kosher salt
  • 2 ice cubes

For Mint Yogurt Sauce

  • 1 cup plain yoghurt
  • 1/2 cup packed mint leaves
  • 1/4 tsp salt

Instructions

  1. Make Batter: In a large bowl, combine chickpea flour with turmeric powder, cumin powder, coriander powder, fenugreek powder, and pure chilli powder. Slowly whisk in the water until you achieve a smooth batter.
  2. Mix in Vegetables: Add grated potato, finely chopped cauliflower, grated onions, grated ginger, finely chopped red chillies, and chopped coriander leaves to the batter. Stir thoroughly with a wooden spoon to form a thick, thick paste-like batter.
  3. Preheat Oven: Set the oven to 80°C (175°F) to keep cooked pakoras warm. Place a rack over a tray inside the oven.
  4. Heat Oil: Pour vegetable or canola oil into a heavy-based pot to a depth of about 4cm (1.5 inches). Heat the oil to 180°C (350°F), ideal for deep frying.
  5. Form Patties: Using your hands or two tablespoons, drop about 2 tablespoons of batter into the hot oil, roughly shaped into patties. Avoid overcrowding to maintain oil temperature.
  6. Fry Pakoras: Cook the fritters for 2 to 3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Place cooked pakoras on the oven rack to keep warm.
  7. Serve: Serve the hot pakoras alongside prepared Coriander Mint Sauce or Mint Yogurt Sauce for dipping.
  8. Prepare Coriander Mint Sauce or Mint Yogurt Sauce: Place the respective sauce ingredients in a food processor or blender. Blend until smooth and serve chilled alongside pakoras.

Notes

  • Use chickpea flour for authentic taste and texture.
  • Fenugreek powder adds a distinctive bittersweet flavor; omit if unavailable but it’s recommended.
  • Pure chilli powder (not paprika) provides heat; adjust according to spice tolerance.
  • Grate vegetables finely for even cooking and consistent texture.
  • Maintain oil temperature at 180°C for perfect frying; too cold makes pakoras greasy, too hot burns them.
  • Keeping fried pakoras warm in a low oven preserves their crispiness before serving.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/pakora-indian-vegetable-fritters-recipe/