Vegetable Pakoras
Vegetable Pakora
Ingredients
- 1 small potato, sliced thin
- 8 cauliflower sliced
- 1/2 zucchini, sliced thin
- 1 cup besan gram flour
- 3 tbsp rice flour optional
- 1 tbsp coriander coarsely ground dhania
- 1 tso cunin seeds jeera
- 2 green chilies chopped
- 2 tbsp cilantro chopped hara dhania
- 1 tsp salt
- 3/4 cup water, use as needed
Instructions
- Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.
- Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
- Add the green chilies and cilantro. Mix well.
- 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 form a small ball on the surface of the pan, but not change color right away.
- Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.
- Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches.
Notes
Crispy and Flavorful Vegetable Pakora
Vegetable Pakora are crispy and flavorful Indian fritters made with a variety of vegetables coated in a spiced chickpea flour batter. This vegetable pakora recipe is perfect indian appetizers or even a side dish. These pakoras are quick to make and can be enjoyed with your favorite chutneys or sauces.
The Essence of Vegetable Pakora
The essence of vegetable pakora lies in their crispiness and the blend of spices used in the batter. A variety of vegetables can be used, making them a versatile and customizable indian snack. The chickpea flour (besan) batter is seasoned with spices such as cumin, coriander, and turmeric, adding to the rich flavor of these Indian vegetable fritters.
Origin and Popularity
Pakoras are a popular snack in Indian cuisine, enjoyed across the country in various forms. They are especially loved during the monsoon season, often paired with a cup of hot tea. These vegetable pakoras are a delightful way to enjoy a variety of vegetables, making them a favorite among both adults and children.
Why You’ll Love This Recipe
- Crispy and Delicious: The perfect combination of a crispy exterior and flavorful interior.
- Easy to Make: Simple ingredients and quick preparation.
- Versatile: Use your favorite vegetables to customize the pakoras.
- Perfect for Any Occasion: Great as a snack, appetizer, or side dish.
Variations of Vegetable Dry Recipes
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:
Variations of Recipes from Manjula’s Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:
- Methi Thepla: Spiced flatbreads made with fenugreek leaves, ideal for breakfast or as a snack. Recipe:
- Aloo Paratha: Stuffed whole wheat flatbreads filled with a spiced potato mixture, perfect for breakfast or lunch. Recipe:
- Punjabi Kadhi: A tangy yogurt-based curry with gram flour dumplings, seasoned with aromatic spices. Recipe:
- Vegetable Curry: Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
- Besan Puda: Savory gram flour pancakes spiced with herbs and spices, perfect for a nutritious breakfast. Recipe:
Explore more delicious recipes on Manjula’s Kitchen
Serving Suggestions
Vegetable pakora can be enjoyed in various ways:
- With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
- As a Snack: Perfect for tea-time or as an evening snack.
- As an Appetizer: Great for parties and gatherings.
- With Indian Meals: Pair with rice, dal, or any curry for a complete meal.
Tips and Tricks
To perfect your vegetable pakora recipe, consider these helpful tips:
- Use Fresh Vegetables: Fresh vegetables provide the best texture and flavor.
- Consistent Batter: Ensure the batter is thick enough to coat the vegetables without being too runny.
- Hot Oil: Fry the pakoras in hot oil to ensure they are crispy and golden brown.
- Drain Excess Oil: Place the fried pakoras on paper towels to drain any excess oil.
FAQs
Can I Bake Pakoras Instead of Frying?
Yes, you can bake pakoras in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
How Long Do Vegetable Pakoras Last?
Vegetable pakoras are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a skillet before serving.
Is Vegetable Pakora Gluten-Free?
Yes, this recipe is naturally gluten-free as it is made with chickpea flour.
Can I Add Other Vegetables?
Yes, you can add any of your favorite vegetables like bell peppers, spinach, or eggplant to the batter.
What Can I Serve with Vegetable Pakora?
Vegetable pakoras pair well with various chutneys, yogurt, or even as a side to a main meal like rice and curry.
69 Responses
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Hello There. I found your blog using msn. This is a really well written article.
I’ll make sure to bookmark it and come back to read more
of your useful info. Thanks for the post. I will definitely return.
thanks
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).
Didina, Thank you good suggestion, if you don’t want to fry
Manjulaji, your recipes are simple and easy to follow and your videos are amazing.
Keep up the good work.
You are really touching so many lives of people worldwide in this manner.
More power to you, all the best and God bless.
George
First of all, Manjula I love your videos and your recipes. I am learning to be adventurous in the kitchen with Indian spices now that I have a knowledge base from you! I have a quick question: I love that vegetable pakoras are gluten free because my husband is allergic to wheat. We try to avoid frying food if we can. Would these turn out if I baked them in the oven instead of frying them on a stove top? If so, how long and how hot should I bake them?
I followed your instructions on YouTube and made Jalebi the other day and it turned out really good! But about this Pakora recipe, I notice that the quantity of gram flour and rice flour is different from your video. Which one should I follow then… Thanks in advance! 🙂
I had a pakora made by a local place around here. Very delish.
Just made these with onion, cauliflower and kohlrabi and they are delicious! All my family loves them and other your recipes will follow 🙂
Just made these and these are excellent. Especially love the coarse ground coriander seeds. Reminded me of the pakoras my mom used to make for me as a kid. Thank you Manjulaji!
Mrs Manjula, lovely recipes and very educational with your videos!
I myself has a blog – in danish – and I have linked to your site with this recipe, so that my readers can se how its done. Hope thats ok with you?
My recipe is a bit different than yours, but next time I make Pakoras, I will try yours.
Sincerely,
La Cucina Nada/http://lacucinanada.com
These are awesome!!!
What kind of oil do you use to make vegetable pakoras or does it matter. Thanks for a quick reply; I plan on making and taking these to a party in five days.
Nan,
I use canola oil but you can use anyone you like.
Manjula thank you very much for this recipe, now I know what REAL pakora is. 🙂
I’m vegetarian from Russia and also have a web-site on the same topic. You have a very nice site.
Good luck!
Hello Manjula ~ Would it be OK to leave out the rice flour, maybe substitute all purpose flour in this? Also I have coarse besan, I saw two kinds at the store, coarse and fine ground. Is coarse OK? hanks for all your recipes! 🙂
Hi Cathy, you may leave out the rice flour because its only to make it extra crispy, but you can not use all purpose flour. Also, coarse besan won’t work, but the fine ground will.
thanks for your recipes….can u saw us how to make kadhi to eat with pakoras
Pakoras are really tasty for the rainy days and
everyone liked it in our house.
Ponnammal Balasubramanian
I have a confession to make: I love you, Mrs. Manjula __. I am one happy college student because I learned half of my recipes from you.
Used Bob’s Red Mill Chickpea flour from the natural food section of the grocery store, they came out awesome! Better than at a restaurant! Especially the cauliflower, mmm.
Thank you for this easy recipe. I tried it and it taste delicious. I made a variation. I couldn’t find the gram flour, so I substituted with all purpose flour, corn starch and added a teaspoon of turmeric for color. They came out great. 🙂
Thank you for this great recipe!! There are alot of Vegetable Pakora recipes out there and I found that yours is the best tasting and so simple to prepare. Thanks again.
I feel that I am about to become a big fan of your site. ~Sarah~
Hi manjula ji,
I’m really a great fan of your cooking. Thanks for sharing all your recepies.
I have one question regarding pakors. For how long I should keep them in oven at 300 C to reheat them.or If i keep them at around 150 C for long (3-4 hrs), will they be crispy? I’m hosting a party so wanna know it. Thanks a lot
Pooja,
make a one batch of pakora and try,
Enjoyed making your vegetable pekoras and hari chutney….found it so very tasty. Thank you for such wonderful viedeos.
Would like to know if I have to roast the cumin and coriander seeds when making the vegetable pekoras. Thank. you
I tried this recipe and love it
Very tasty!!
I tried this recipe and love it. I want to bring this to work for lunch. How can I keep it crispy from morning to afternoon?? do I reheat it?
thanks!
It is really wonderful to learn the recipes from you Manjula anuty. If i want to cook something special i will call my mother and ask but now i just refer to your recipies,
Thank u very much.
Best wishes
i just found your website and i love it .i really love to cook and your website had help me out to please my husband.thank you so much.best wishes.
Manjula Ma`am,
thanks for the recipe. I made Spinach pakoras with chopped spinach. coated them with lil besan batter in order to keep them crispy but it turned out that the pakora remained undone from inside. They were crunchy on the crust though.
Any suggestions?
Hi
We are New to US and we are Pure Veg ( Jain )
I found Your site sometime back while browsing and It’s really a great Help.
My Kid Loved the Asparagus with Ginger ……
Sangita
hey majula aunty
i like your way to cook the food. i found every recipe delicious which i have tried. i waiting for more and different recipe. especially the Punjabi or paneer sabzi.
love you
Dear Manjula,
i tried it adding 1/4 teaspoon of ajwan(oma) seeds, it turned out delicious.
thanks for your recieps.
Gigantic blog and definitive this post, also with Netomat displayed well.
Dear Madam
Today tried Rasmalai. It turned out very tasty. Thankyou so much for u r nice detailed narration for preparing rasmalai.
I have a doubt madam. I made with one ltr milk and 15 Nos patties i made. Half of them got stickked with each other. I would like to know how to make without sticking eachother. Taste wise it is so sweet so nice. melting in the mouth.Can you guide me how to keep them without sticking eachother.
Thanks a lot
chd
Hi Manjulaji,
I found your website recently and its very good.The way you teach in a step -by-step process at your own simple kitchen is so good .It reminds me of how my grandmother and my mother used to teach their recipes to me .
Your recipes are really good aunty.
Wish u goodluck and keep posting more recipes .
Cheers
Gayathri
Melbourne
Hi,
I recently became fascinated with vegan diet, but could not follow the popular recipes given by many websites as those are not available in my place.
But yours is different as you use ordinary stuff (sometimes not, but then it is replaceable hee hee) and very easy to follow as you make it sound very simple.
Recently i tried your spinach raita but used cheera instead, it was really excellent, the first time something of mine turned out good.
Anyway Now I am gonna try out vegan dishes
Thanku Manjulaji
Hello, I have just found your website. I am trying to avoid wheat and have been really pleased to find lovely recipes using besan (I have a big bag of this in my cupboard). Very best wishes, Jan
I just tried this recipe for lunch and I loved it! The rice flour really makes the beignets very crispy.
i love this recipe but i usually make them wih spinach only and i love them like that but this recipe is very yummy as well 🙂
i love ur food i wish i was at ur house
Thank you, thank you! Everything always turns out so delicious! I love your recipes. A friend of mine uses banana peppers, too, and stuffs them before putting them in the batter… “with a paring knife make a small vertical slit. Make a paste combining 1 teaspoon of mango powder, 1 teaspoon of crushed coriander seeds, 1/2 teaspoon of cumin and pinch of salt and 2 tablespoons of water. Stuff 1 teaspoon of paste into banana peppers.” Then put in batter.
hey
🙂
it was gud thank you very much
thank you so much manjula aunty …..
you are great , love youuuuuuuuuuuuuuuuu
i love all your recipe and will pray to god to give you all the happiness as because of you i am able to serve good food to my family.
you are blessing to all girls like me who are scared of cooking ….
with your simple recipe you create interest in cooking .
whole of my life i will never ever forget you …
my mother in law is also jain and she also cooks same things you cook but never taught me ….but with your help i can please every one…..
god bless you
love you
regsrds
villea
thx 4r helping ladies like us who hve just got married. and never worked i nkitchen
You are amazing! You should have your own cooking show. Thanks for sharing your recipes.
Your husband is such a lucky man 😉
Thx a lot for all your recipes. I’m French and I love vegetarian indian food.
Tried making these for the first time today and was really pleased with the results. Thanks for the Recipe.
Wow aunty you are amazing!! can’t stop watching your videos. You are doing us all a great favor!
Aunty,
Thank you for taking the time to demonstrate all of these wonderful recipes! Now that I live away from home, I feel like I can still enjoy all of the delicious tastes of home!
Hi Manjula Aunty.
I love your website and eagerly visit your website every now and then to check what new recipe you have posted from last time i visited.
You are doing a wonderful job..Thank you..
This is yet another recipe i tried from your site and it came out very well.
Thanks
Kundhavai
We love your website, and can’t wait to try your recipes. We found your site after enjoying the buffet at our favorite Indian vegetarian restaurant. (I guess we just can’t get enough Indian food!) . . . These pakoras look amazing. Your perfect slices made me wonder if you sliced them by hand or if you use a mandolin. If you use a mandolin, what brand do you use? It is so difficult to find a good one. Thank you!
ummmmmmmm!! Yummy pakoras
Pakoras looking yummy
Thank u mam
Yummmm..I made this only with paneer…it was sooo good! I loved the taste of the freshly grounded coarse coriander seeds…makes a huge difference. Having it now with tea..Thanks!
Hello Manjula-ji,
We loved these pakoras..adding coarse dhaniya definitely made a lot of difference to the taste. My husband is getting to eat all yummy stuff…Thanks to you !
Those vegetable pakoras are divine 🙂 I cooked them with zucchini and it was absolutely perfect ! You can see them here : http://ilenfautpeupour.canalblog.com/archives/2008/09/05/10453611.html
thank you very much for that excellent recipe !
I have made the Vegetable Pakoras and everyone so enjoyed them..I served them with several different flavoured dips. This was a good thing for everyone. I enjoy your video recipes so much. Thank you
Hi Mrs Manjula,
The vegetable pakoras are really yummy and something different from what I used to prepare.
I just love your website, very well done!
Thank you very much for the wonderful and easy to make recepies.
Love,
jennifer
Hi Manjula ji,
I am hamsa from UK
I will check ur website daily and i ahve been seeing the same recipies many times as it seems every time different and very very motivating to learn cooking many varies of dishes …
U r doing a great job …. all ur recipies r amazing u know what my husband doesnot like onions and garlic and ur recipies is hand book for me ….. thanks a lot …. love
great work
Hi Manjula aunty ,
You have made cooking a much easier and interesting task than i had ever imagined. A thing like rasgulla’s seems so simple and easy to make . I will definately try the same and post the reviews that i will receive from my family . I love u for having thought of this way to teach us .
thanks
Deepti
Hi!!
I’m an Spanish girl and I love Indian cuinise!!!!so thanks to teach me all these delicious vegetarian dishes and give me the opportunity to learn more about your country.
You are great!!!!!
besos ( kisses)
hai manjula gi!
i tried ur veg. pokoras it is very nice…my son really like it….thanks a lot….i want to know how to prepare vegetable roll…can u plzzzzz do it for me…
Thanks a lot for this great recipy. My daughter Lea (3 year old) is a fan of your pakora…
Aurora from Paris
tastes g8…its a must to try pakoras to all….thank u manjula ji….v admire at u…
Manjula,
I have just come across your tutorials and I am so happy to learn more vegetarian cooking You make it so simple and easy.
thanks
Merlyn