Mixed Vegetable Pakoras

Mixed Vegetable Pakoras

Mixed Vegetable Pakoras

These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
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Course Appetizer
Cuisine Indian
Servings 6 people


  • 1 cup potato peeled and cut into very small pieces
  • 1 cup cauliflower cut into very small pieces
  • 1 cup packed spinach roughly chopped
  • 1 cup cabbage thinly sliced
  • 2 green chilies finely chopped adjust to taste
  • 1-1/2 cups besan (gram flour)
  • 3 teaspoons oil
  • 1 tablespoon coriander coarsely ground (Dhania)
  • 1 tablespoon fennel seeds coarsely ground (saunf)
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon mango powder (amchoor)
  • 1/4 teaspoon garam masala
  • 1-1/2 teaspoons salt
  • Oil to fry


  • Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
  • Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
  • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
  • Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
  • Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
  • This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
  • Repeat this process for the remaining batches.
  • The crispy, delicious pakoras are now ready to serve.


If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
Serving suggestions
  1. The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
  2. Pakoras taste best when they are served hot.
  3. You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
  4. Leftover pakoras make good sandwiches.
Tried this recipe?Let us know how it was!

Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora

Introduction to Mixed Vegetable Pakora

Mixed vegetable pakoras are a popular Indian vegan street food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.

Ingredients for Mixed Vegetable Pakora

The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.

Step-by-Step Instructions on How to Make Mixed Vegetable Pakora

Preparation of Vegetables

  • Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.

Making the Batter

  • In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.

Mixing Vegetables with Batter

  • Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.

Frying the Pakoras

  • Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, flipping them occasionally for even frying.

Draining and Serving

  • Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.

Tips for Making Perfect Mixed Vegetable Pakoras

  • Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying.
  • Use chilled water to make the batter, as it helps in making the pakoras crispier.
  • Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
  • Fry the pakoras on medium heat to ensure that they cook through evenly without burning.

Variations of Mixed Vegetable Pakoras

  • Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost.
  • Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation.
  • Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.

Benefits of Eating Mixed Vegetable Pakoras

  • Provides a good source of vitamins and minerals from the variety of vegetables used.
  • Chickpea flour used in the batter is gluten-free and rich in protein and fiber.
  • Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.

FAQs about Mixed Vegetable Pakoras

Can I make mixed vegetable pakoras ahead of time?

Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.

Can I bake mixed vegetable pakoras instead of frying them?

While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.

How long can I store leftover mixed vegetable pakoras?

Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving.

Other Recipes from Manjula’s Kitchen

  • Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer.
  • Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink.
  • Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.

With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!

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22 thoughts on “Mixed Vegetable Pakoras

  1. Thanks sweet person for teaching me, via the recipes you shared, how to make Indian cuisine.
    Today I’ll make these pakoras for my family to extend the leftovers of last nights palak paneer and malai kofta. I’ve made them many times and we all enjoy them.
    You’re recipes spread joy far and wide, probably more than you could know. Thanks again for bringing your food to kitchens all around the world.

  2. To let it sit for 10mins was something new to me, thank you…. but to have it with tea? No, no, no…a nice cold beer and replace the mint sauce with chilli sauce YUM!

  3. The recipe is great. I have found that you can bake these pakoras in the oven at ~220° Celsius for about 25-30 minutes. They won’t exactly be the same as the deep-fried version but they are still good (changes: I added one tablespoon oil to the batter and used a bit less water to make the batter, which is better if creamy not liquidy if you bake the pakoras).

  4. Hi Manjula! I enjoy seeing your recipes. I do a slight variation to your pakodas. I use cabbage, onions, garlic, green chillies, curry leaves. I add turmeric, red chilli powder, asphoetida, coriander, salt. I use 2/3 besan, 1/3 flour and 2 tablespoons of rice flour to add crispiness.
    I use this to make kadi pakodas too.

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