Vegetable pakora are crisp fritters made by dipping sliced vegetables in a spiced chickpea-flour batter. They are quick, naturally gluten-free and perfect for rainy-day snacking. This recipe makes about 20 pakora.
Prep: 15 minutes | Cook: 20 minutes | Makes: about 20
Ingredients
- 1 cup chickpea flour (besan)
- 2 tbsp rice flour (for extra crunch)
- 1 tsp salt, 1 tsp chili powder, 1/2 tsp turmeric
- 1 tsp ajwain or cumin seeds and 1/2 tsp coriander powder
- 1 onion, thinly sliced
- 1 potato, cut into thin rounds
- 1 cup small cauliflower florets
- 1 cup chopped spinach
- 1 green chili, finely chopped
- About 1/2 cup cold water
- Oil for frying
Method
- Whisk the chickpea flour, rice flour and spices. Add water gradually to make a thick batter that coats a spoon.
- Fold in the vegetables and green chili so each piece is coated.
- Heat oil to about 170 C (340 F). Drop spoonfuls of batter into the oil without crowding.
- Fry for 4 to 5 minutes, turning, until deep golden and crisp. Cauliflower and potato need the full time.
- Drain on a rack and serve hot with mint and tamarind chutney.
Tips
- Keep the batter thick. Thin batter makes oily, soft pakora.
- Slice vegetables thin so they cook through.
- For a lighter version, bake at 220 C (425 F) for 20 minutes or use an air fryer.
Order it
Aldergrove Indian Bistro serves veg pakora, paneer pakora, fish pakora, chicken pakora, prawn pakora and jackfruit pakora (gluten-free), plus platters for sharing. See our menu and catering page for party platters.
FAQ
Are pakora gluten-free? Made with chickpea flour, they are usually gluten-free, but check the oil and any shared fryers when eating out.
What is the difference between pakora and bhajia? Both are fritters. Bhajia often refers to onion fritters in some regions.