Vegetable Pakoras (Veg, GF, DF)
A simple and flavourful vegetable fritter. This is my mom's Pakistani version of pakora. Great for using up leftover veggies in the fridge. Serve with some chai and chutney on a rainy day for a perfect crispy snack!
Servings: 4
Ingredients
Pakora Mix
- 1 cup besan (split pea flour, in a pinch you can use chickpea flour)
- 2 tbsp rice flour
- 1/2 tsp baking soda
- 1 tbsp kasoori methi (dried fenugreek leaves)
- 1 tbsp crushed coriander seeds
- 1 tsp cumin
- 1/2 tsp salt (or to taste)
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 1/2 tsp ajwain (bishops weed) - optional
Pakora Filling*
- 1 medium onion, thinly sliced
- 1 small potato, thin dice
- 1 handful chopped spinach (baby spinach also works)
- 1 handful fresh cilantro leaves, chopped
- water, as needed
- chaat masala, for serving (optional)
Instructions
Make Pakora Mix
- In a large bowl, mix together the pakora mix ingredients until combined. Set aside. (Note: This can be made ahead of time and stored in an airtight container in the fridge for up to 3 months).
Prepare the Pakora Filling Ingredients
- Wash and chop all your filling ingredients making sure they are all roughly the same thickness so they will cook up evenly.
- If you have a bit of time, sprinkle some salt on the veggies and let them sit for 10 minutes to allow any water to be drawn out.
Make the Pakora Batter
- Pre-heat a large wok or pan with high edges with oil for deep frying or shallow frying, as you prefer. Line a plate with some paper towel and set aside.
- Add the pakora filling ingredients to the pakora mix. Stir to coat well.
- Slowly add water, one tablespoon at a time and mix until just starting to come together and all the veggies are well coated. You want it to be very thick and drop-able, not drippy.
Fry the Pakoras
- Just before you are ready to start frying, add 2 tbsp of the hot oil from the pan into the pakora batter. Mix to combine.
- Drop one tablespoon at a time of the batter into the hot oil. Cook on medium to medium-low heat, flipping the pakora after about 1-2 minutes to get golden brown on both sides. Should take about 2-3 minutes each pakora. Make sure not to overcrowd the pan when frying.
- It is recommended to just fry one test pakora first, taste for seasoning and adjust the seasonings in the batter before frying the whole batch.
- Remove the pakoras from the hot oil and allow to drain on the paper towel lined plate.
- Sprinkle the cooked pakoras with some chaat masala for some extra flavour and garnish with some chopped cilantro leaves. Serve immediately with your favourite chutney or dip. Enjoy!
Notes
*Feel free to mix and match or swap out your pakora filling ingredients to your liking.
Storage: Leftovers keep well for up to 5 days in an airtight container in the fridge. Or freeze for upto 3 months. To reheat, just air-fry or cook in the oven on a rack set over a baking sheet for about 10 minutes at 350F (180C) until hot and crispy.