Vegetable Pakora

March  3, 2022
2 Ratings
Photo by Jeremy
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

If you're ever in the mood for a crunchy snack, this vegetable pakora recipe is going to be perfect for you. These savory, crispy golden potato and onion bites are mixed with a variety of spices and coated in gram flour. They're then quickly pan-fried until golden brown.

I can remember my mum cooking pakora all the time. These were a staple for when guests arrived unannounced, which, believe me, happened quite a lot! They take minutes to cook and are lighter than the onion bhajis most people are used to. My son once described them as little aliens as I was scooping them out of the fryer—a pretty accurate description, I must say, as they are crispy and spiky and a mishmash of shapes.

I cook pakora in a number of different ways, either with onions and potatoes (honestly, any kind would work here) or a mixture of vegetables, such as onion, potato, aubergine, and/or cauliflower. You can also make them with just slices of aubergine or potato or even whole chiles. Feel free to experiment and find the best combination for you and your family or friends.

This is the basic pakora recipe I developed, which is a really great place to start. Just remember to season to your taste with as much or as little spice as you like. This recipe calls for 2 chiles and ½ teaspoon of chili powder, but depending on how spicy yours are, adjust the spice level, especially depending on the type of whole chiles you've been able to find. —Hari Ghotra

What You'll Need
  • Neutral oil, for frying
  • 3 medium potatoes, peeled and grated or finely chopped
  • 1 medium onion, finely chopped
  • 2 fresh chiles, seeded if desired, finely chopped
  • 100 grams gram (chickpea) flour
  • 1 tablespoon peeled finely grated ginger
  • 2 teaspoons chopped dried fenugreek leaves
  • 2 teaspoons garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red chili powder
  • 1 handful chopped coriander
  1. Pour the oil into a karahi or wok to a depth of about 1 inch. Heat over medium heat.
  2. Meanwhile, in a large bowl, toss the onions, potatoes, and chiles. Pat dry with paper towels to remove as much moisture as possible.
  3. Add the flour, ginger, fenugreek leaves, garam masala, cumin, turmeric, salt, chili powder, and coriander and toss gently to combine. Gradually add a small amount of water and continue to stir to create a thick batter that coats all the vegetables. Squeeze with your fingers to make sure the vegetables are thoroughly coated.
  4. Test the oil by dropping a little batter into the oil. If it browns and rises immediately, then it's ready. Carefully drop in spoonfuls of the batter into the oil and fry, turning once, for 3 to 5 minutes, until golden brown and crisp.
  5. Transfer the pakora to paper towels to drain. Serve warm.

See what other Food52ers are saying.

  • Nicole Price
    Nicole Price
  • spicyum

2 Reviews

spicyum January 13, 2022
It's a forever Indian snacks even you are at home or outside Vegetable Pakora available everywhere. I just loved these pakoras and its easy to make. You just explained very well and with easy steps. Thanks for sharing this blog with us. I'm also a food blogger if you want Indian Vegetarian recipes then you must checked Spicyum once.
Nicole P. October 30, 2017
This looks good, but as someone who's never fried anything before, I wish there was more information. Like, what type of oil? How much? When do we put it in the flour, etc.