Monsoon Spiced Vegetable Pakoras (crispy batter dumplings)

June 17, 2014

Author Notes: Warm monsoon rains with their sultry aftermath were always a reason to cook up these crispy vegetable chickpea batter pakoras (crispy dumplings) when I was growing up in Pakistan. A true essence of summer rains and homely comfort when washed down with a cup of Cardamom milky tea or 'chai'. You can use any vegetable you like! Even cheese works!Sumayya Usmani

Serves: 6


  • 100 grams chickpea flour / gram flour
  • 50 grams rice flour (not ground rice)
  • 1 teaspoon dry roasted cumin seeds
  • 1 teaspoon sea salt
  • 1/2 teaspoon red chilli powder / cayenne
  • Tap water to make the batter
  • Enough vegetable oil to fry the pakoras
  • 6 slices of aubergines, halved
  • 5 okra, sliced into 4 pieces horizontally
  • 1/2 a red onion, cut into thin rings
  • To garnish: 1 tsp finely chopped mint leaves 1 green chilli, sliced thinly 1 tsp chaat masala (optional, can be found in most South Asian shop, a tangy spice blend)
In This Recipe


  1. Whip up the batter ingredients into a thick batter by adding water slowly.
  2. Heat vegetable oil in a frying pan (use as much as you like, I prefer to shallow fry). Keep the oil on medium heat.
  3. Dip each slice of vegetable in the batter until coated evenly, dip into hot oil and fry either side until light brown.
  4. Drain on kitchen paper and serve garnished with chopped mint leaves and sliced green chilli and chaat masala (You can also substitute chaat masala with a sprinkling of red chilli powder and ground cumin)

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