Crispy Vegetable Pakora Recipe

Vegetable Pakore is a typical North Indian snack that people of all ages enjoy together, especially during the rainy season and at weddings with some mint sauce and tomato ketchup. Sprinkled with Chat Masala, these crispy, and yet soft, Pakore, are the perfect snacks for all occasions!


• 1 1/2 cups besan (gram flour)
• 2-3 medium sized chopped onion
• 1 chopped potato
• 3-4 chopped green chilies
• 1/4 cup water for kneading the batter (you can adjust the amount according to your batter)
• salt as per taste
• 1 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon baking soda
• oil for frying
• 50g or 2/3 cups (or more if you like) chopped coriander leaves
• 1/2 teaspoon chat masala for sprinkling on top


Add the finely chopped onion, finely chopped potato, finely chopped green chilies, and washed and chopped coriander leaves into a bowl.
Add the besan, salt, red chili powder, garam masala, turmeric powder, carom seeds, and baking soda to the bowl.
Mix everything well.
Add water to make the batter. Mix it up with your hands.
Heat the oil in a large pot, and add one teaspoon of the hot oil into the pakore mixture.
Fry the pakore on medium to high heat until they turn golden.
After taking them out of the oil, press them a little bit with your hands and split them in half.
Fry again on high until golden brown.
When taking them out of the oil, make sure the excess oil drops off as much as possible, and then put them on a kitchen towel to soak up the rest of the oil.
Sprinkle some chat masala on the pakore, and toss them so they get seasoned evenly.
Serve hot, with mint sauce and ketchup.

Tips and ideas:

When adding water, be careful not to add to much, because the batter’s consistency should be on the thicker side so that you can drop pakoras into the oil easily. If the batter is too runny or too wet, the pakore will not drop easily.

To make sure the oil is hot enough, add a little bit of the batter in it. If it rises to the top immediately, you have the desired temperature.

Do not put too many pakore in the oil at once, because it will lower the temperature of the oil, and the pakore will end up too oily.

Crispy Vegetable Pakora Recipe
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