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Crispy Veggie Pakoras

Featured in: Tasty Appetizers

Transform simple ingredients into crunchy, flavor-packed veggie snacks (also known as pakoras). The trick? A well-spiced chickpea batter, fresh veggies, and letting the mix rest so the onions create just the right texture. This combo keeps the inside tender while the outside fries up crispy and golden. Add a hit of chutney, and they're perfect for rainy afternoons or snack cravings.
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punchofyummy
Updated on Sun, 27 Apr 2025 16:33:29 GMT
A delicious plate of pakoras with a bowl of sauce. Pin it
A delicious plate of pakoras with a bowl of sauce. | pinchofyummy.com

Indian veggie fritters turn basic vegetables into amazing bites of crunchy, spiced goodness. These pakoras blend the nuttiness of chickpea flour with fragrant spices and fresh veggies to make something truly special. The difference between the crispy, golden outside and soft, tasty inside makes these fritters impossible to resist as a snack, starter, or something to enjoy with your afternoon tea.

I was first blown away by pakoras during a rainy season visit to Mumbai, where vendors would quickly set up their carts as soon as the rain started. Having hot, crunchy fritters with spiced chai while listening to rain falling created a memory I can't forget. After trying many times to get that same texture and flavor at home, this recipe finally nails that authentic Indian comfort food taste.

Key Pakora Elements

  • Chickpea flour: Makes up the nutritious traditional base
  • Cornstarch: Gives that extra crunch when fried
  • Whole cumin seeds: Add their amazing natural aroma
  • Coriander seeds: Bring a lemony warmth to the mix
  • Ginger garlic paste: Sets the flavor foundation
  • Dried fenugreek leaves: Supply that unique earthy taste
  • Kosher salt: Brings out all other flavors
  • Celery seeds: Add an extra layer of flavor
  • Red pepper flakes: Give a mild pleasant heat
  • Turmeric: Adds beautiful color and depth
  • Baking soda: Makes fritters wonderfully light
  • Fresh serrano chile: Kicks in some fresh spiciness
  • Chopped cilantro: Gives fresh green flavor
  • Sliced onions: Create the core veggie foundation
  • Julienned potatoes: Add filling substance
  • Fresh spinach: Brings color and good nutrients

Flawless Preparation

Spice Magic:
Start by heating whole cumin and coriander seeds in a dry pan over low heat. This key step wakes up the natural oils in the seeds, letting their full flavor come out. Keep them moving so they don't burn until they smell amazing and look slightly darker, usually around five minutes. Then lightly crush them with a mortar and pestle just enough to release flavor while keeping some texture.
Batter Base:
Mix chickpea flour and cornstarch together in a big bowl for your fritter base. This combo works magic, with chickpea flour giving that real flavor and cornstarch making sure they'll be super crunchy. Then mix in all your other dry stuff including your toasted spices, herbs, and seasonings so everything's evenly spread throughout.
Adding Moisture:
Put half your sliced onions and water into the dry mix, stirring to make a thick batter. This first resting time with just some of the veggies has a special purpose, letting the onions slowly release their juices into the batter, which makes lighter fritters than just using plain water.
Mixing Veggies:
After the first rest, add the rest of your onions, potatoes, and spinach into the batter. Don't just stir it around, use your hands to gently squeeze the veggies, helping them release more moisture into the mix. This trick gets you the perfect consistency while making sure all veggies get nicely coated with batter.
Getting it Just Right:
Check your batter after all veggies are mixed in and it's rested again. It should look like thick pancake batter that drips slowly from a spoon while fully coating the veggies. If needed, add tiny bits of water or chickpea flour to adjust, but go easy to keep everything balanced.
Frying Perfectly:
Heat your oil to exactly 325°F, checking with a thermometer to be sure. This medium heat lets fritters cook all the way through without burning outside. Use two spoons to drop small portions of batter carefully into the oil, making sure they slide in smoothly to form compact fritters instead of spreading out too much.
Watchful Cooking:
Keep the oil at the right temperature by adjusting your heat as needed and don't crowd the pan. Flip each fritter once when the bottom side turns golden brown, letting the other side cook just as well. The whole process should take about six to seven minutes total for perfectly crispy outsides and fully cooked insides.
Smart Draining:
Take finished pakoras out with a slotted spoon, letting extra oil drip back into the pan before putting them on paper towels. Don't stack them or they'll lose their crunch, and sprinkle with a little salt right away while they're still hot to make the flavor pop.
A plate of food with a bowl of sauce. Pin it
A plate of food with a bowl of sauce. | pinchofyummy.com

I always love whipping these fritters up when friends drop by unexpectedly, since they come together fast but still feel special enough for company. My veggie-hating nephew gobbles these up without realizing he's actually eating a bunch of healthy stuff. The amazing smell of spices that fills the kitchen creates such a cozy, welcoming feeling that turns an ordinary afternoon into something memorable.

Delicious Companions

Enjoy these golden fritters with bright green cilantro mint chutney for a cool, refreshing contrast to the warm pakoras. For a sweet-sour kick, try them with tamarind date chutney too. Make it a complete snack time by serving with hot masala chai, letting the spices in both your tea and fritters work together beautifully.

Mix It Up

Switch things around by trying different veggies like cauliflower pieces, colorful bell peppers, or shredded zucchini to make these fritters your own. Try making paneer pakoras by adding little cubes of Indian cottage cheese to the batter for protein-packed bites. For fancy occasions, toss in some chopped fresh mint or dill to add more layers of flavor.

Keeping Leftovers

Though pakoras taste best right after cooking, you can keep any extras in a sealed container in the fridge for up to two days. Don't use the microwave to reheat them or they'll get soggy. Instead, put them on a baking sheet in a 375°F preheated oven for about ten minutes until they're hot and crispy again.

A tray of food with sauce. Pin it
A tray of food with sauce. | pinchofyummy.com

Frequently Asked Questions

→ What exactly is chickpea flour and how do I get it?
Chickpea flour, also called besan or gram flour, is ground from dried chickpeas. It's a key ingredient in Indian recipes, giving pakoras their unique flavor and crispy coating. Grab it at Indian stores, international sections of big supermarkets, health stores, or online. It may be labeled as 'besan' or 'gram flour.'
→ Can I prep pakoras in advance?
Pakoras are best fresh and hot but can be made ahead. Reheat in a 350°F oven for 5-7 minutes to bring back the crisp. Batter can also be prepped in advance and kept in the fridge for a few hours, just tweak the consistency by adding more flour if it thickens up.
→ What other veggies work for pakoras?
Pakoras are flexible! Try thin slices of cauliflower, zucchini, eggplant, carrots, or strips of bell peppers. Stick to one veggie or mix them up—just adjust the batter for wetter veggies when needed.
→ Can't find fenugreek leaves? What's a good sub?
Fenugreek leaves (kasoori methi) bring a distinct flavor, but if unavailable, swap them with equal parts of freshly chopped celery leaves and dill. Or skip them altogether—your pakoras will still turn out tasty, just with a slightly different edge.
→ Can I skip the frying and make these healthier?
Sure! Instead of frying, try air frying or baking. For an air fryer, oil-spray the fritters and cook at 370°F for 12-15 minutes, flipping midway. For baking, use a lined tray, oil-spray, and bake at 400°F for 20-25 minutes, flipping once. They won't be as crisp as fried ones, but they're still delicious!

Crispy Veggie Pakoras

Whip up these crispy pakoras! They're made with potatoes, onions, and spinach in a spiced flour batter, fried to a golden crunch, and served with dipping sauce.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Amelia

Category: Tasty Appetizers

Difficulty: Intermediate

Cuisine: Indian

Yield: 6 Servings (Around 20-24 fritters)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ For the Pakora Batter

01 1¼ teaspoons coriander seeds (toast them for extra punch)
02 1½ teaspoons cumin seeds (toasting boosts the flavor)
03 ½ teaspoon red pepper flakes
04 1 teaspoon carom seeds (ajwain), optional but aromatic
05 ¼ teaspoon turmeric powder
06 2 tablespoons cornstarch (makes the fritters crispy)
07 2 teaspoons dried fenugreek leaves (kasoori methi)
08 1 teaspoon kosher salt
09 1 medium-sided serrano chili, finely chopped (optional for heat)
10 2 teaspoons ginger-garlic paste
11 1 cup besan (chickpea flour), you might need a tad more
12 ¼ teaspoon baking soda (secret to crunchy pakoras!)
13 A handful of fresh cilantro, roughly chopped (around ¼ cup)

→ For the Vegetables

14 Vegetable or peanut oil, enough for deep frying
15 ⅓ cup baby spinach leaves, chopped coarsely
16 One large onion cut into thin strips
17 1 small potato, peeled and sliced into thin matchsticks (keep soaked in cold water till ready)

→ For the Green Chutney (Optional)

18 Two cloves of garlic
19 One or two jalapeños or serranos (heat level is up to you)
20 A small handful of fresh mint leaves (sub in place of cilantro if you like)
21 A trimmed bunch of cilantro (rinse and remove stems)
22 ¼ cup of water, give or take for blending
23 Cumin seeds - around ¼ teaspoon
24 A pinch of kosher salt (¼ teaspoon should be fine)

Instructions

Step 01

Toss cumin and coriander seeds in a heated dry pan on medium-low. Swirl them around every so often for 4-5 minutes until they smell amazing and their color darkens just a bit. This nifty trick brings out their oils, making them more flavorful. Dump them into a mortar and pestle and give a gentle crush—you’re not looking for powder, just busted enough to share their aromas with the batter.

Step 02

Grab a big mixing bowl and toss in the chickpea flour, cornstarch, crushed cumin and coriander, ginger-garlic paste, fenugreek, salt, ajwain if using, flakes of red chili, turmeric, baking soda, chopped serrano (if you want heat), cilantro, and only HALF of the sliced onion. Slowly pour in about ⅓ cup water and stir into a thickish batter like pancake batter. Don’t stress if it looks super thick—it’ll thin once the onions start sweating.

Step 03

Cover the bowl loosely and let the batter chill for at least a half hour. This downtime lets the salt pull moisture from the onions, so you get a perfect consistency. It also gives the spices time to spread their magic in the mix. If you’ve got more than 30 minutes to spare, aim for an hour—it’s worth the wait.

Step 04

Pat your julienned potato sticks dry after draining, then toss them into the batter bowl along with the reserved onions and spinach. Now get your hands dirty—mix everything well while squeezing the veggies just a bit. This helps release more liquid and makes sure every piece is coated in that flavorful batter.

Step 05

Give the batter one last look. It should feel thick enough to cling to the veggies without dripping off everywhere. Add a sprinkle of chickpea flour if it’s too thin, or a splash of water if it’s sticking together too much. Take it one tablespoon at a time to find the right balance. This little adjustment makes all the difference when frying.

Step 06

Pour 2ish inches of oil into a heavy pan or pot and warm it to 325°F (a thermometer is handy, but not required—drop a bit of batter into the oil; it should bubble up slowly without browning instantly). Always fry a test piece first: scoop up a heap of batter with spoons to shape a sloppy ‘nest,’ then slide it gently into the warm oil. Fry for about 7 minutes total, flipping around halfway, till golden brown and crunchy outside.

Step 07

Fry pakoras in batched groups so they don’t crowd each other or cool the oil. Give them space to puff up and cook nice and even, flipping once midway if needed. As the bowl gets emptier, your batter may thin—if that happens, sprinkle in a little extra chickpea flour. When they’re done, move the fried pakoras onto paper towels to soak up grease.

Step 08

While the pakoras are frying or just after you've made them, toss the cilantro (plus mint, if using), cumin, peppers, garlic, salt, and a bit of water into a blender. Blend until smooth and add more water if it’s looking too thick. Tweak the taste with a pinch of salt or even a tiny squeeze of lemon juice.

Step 09

Pop the pakoras onto a plate and dig in while they’re still warm and freshly crispy! Pair them with a green chutney or your favorite store-bought tamarind sauce. They’re unbeatable as an afternoon snack or a cozy choice on a drizzly day.

Notes

  1. These crispy veggie fritters are enjoyed across India, especially during the rains, paired with a hot chai.
  2. Using toasted whole seeds over pre-ground ones makes a huge flavor difference!
  3. Letting the batter rest is non-negotiable—this is what gives you crispy yet light bites.
  4. In India, you might hear these snacks called bhajiyas, pakoras, or fritters with slight differences in tricks and shapes.

Tools You'll Need

  • A heavy pan or kadai for frying
  • Spice grinder or mortar and pestle
  • Spoon with slots for scooping from oil
  • Plate lined with paper towels
  • Blender if you want to make chutney

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes chickpea flour (legume allergy warning)