Crispy Vegetable Pakoras Recipe -
Crispy Vegetable Pakoras Recipe
  • READY IN 25 mins

Crispy Vegetable Pakoras

Recipe by  

"These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2007

Love this recipe... I'm a midwesterner who married an Indian, so I'm always looking for recipes that make him call me his "Indian wife"-- this is one! For our tastes, I double all the spices in the batter-- make the trip to the indian market, it's worth it. I use whatever veg I have on hand (try carrots, spinach, broccoli, mushrooms), dice them small, and add the whole lot to the batter and stir. Then drop by tablespoons into the hot oil. Don't worry, they will form together into patties when they cook (or if they fall apart a little, they're so tasty no one will mind!), cook until they seem just a little overdone to make them good and crispy. They're not bad the second day, if they last, just a bit soggy. Reheat in the oven.

Most Helpful Critical Review
Nov 06, 2005

This was a very simple, tasty pakora recipe. I would have suggested a little more spices, and especially salt. I made it with sliced potatoes and it was good. Make sure you get the oil very hot and cook each side for a good 2-3 minutes or the vegetables will not cook thouroughly.

Apr 25, 2007

Yum! I took another user's advice and diced the vegetables and just mixed them with the batter. I fried them in about 1/2 inch of oil to prevent them from falling apart. The vegetables I used were spinach, potato, carrot, cauliflower, and onion. Thanks so much for sharing!

Jan 25, 2004

These were a big hit! The batter has a wonderful flavour, and they stay crunchy for a few hours. I'm not sure how well they keep past then, because they didn't last long enough to find out. I added broccoli, red pepper, grated carrot and zucchini to the cauliflower and onion, and the added vegetables worked wonderfully with the batter. They're best if allowed to cook until quite brown, almost overdone looking, and served fresh.

Jun 20, 2006

This recipe was quite tasty and authentic. I've made it twice now with only a few minor adjustments: 1 tsp chili powder for a bit more spice, 1 tsp garlic powder instead of cloves, and a handful of freshly chopped coriander. If you like it really spicy, you can also add a green chili or two. For the first round, I used slightly less cauliflower and added 1 large potato (cubed) to the mix. For the second round, I used potato & brocoli. Both variations tasted great! I mixed everything together in the batter and then dropped spoonfuls of mixture into the oil. (Note: Pakora is usually a small cluster of fried veggies, but if they don't stick together, don't worry. It doesn't affect the taste at all!) My cook time was about 10-15 minutes per batch, but I don't use a deep-fryer, so perhaps the deep-fryer is a bit quicker. For a more traditional dipping sauce, try a mint chutney, but if you prefer to keep it simple, ranch dressing & ketchup work great too! These tasty little treats WILL disappear quickly, so doubling the recipe is a good idea! I made a single batch this evening, and hubby & I polished off the entire plate! Makes a great appetizer or snack food, and once you get the hang of it, you can whip this up in no time at all!

Jan 25, 2004

Wow! just like the restaurant! I was specifically looking for a pakora recipe, not expecing to find one and it's great. So crispy and spicy, just like the restaurant's. ALl I need now is to find a recipe for that green yogurt suace they give you and i'll be in heaven.

Jan 25, 2004

I have always loved Pakora's. They are my favorite indian appetizer and these were fabulous. I have never made these before and now I may never order them at a restaurant again.

Jan 25, 2004

i just made this for lunch, and it was excellent. i scaled this recipe to 1 serving, because all i had was a little bit of cauliflower left. i didn't have coriander, turmeric or any of the other spices, so i just substituted an equal amt of curry powder instead. anyway, i was a bit skeptical because i'm not a huge fan of cauliflower, but this was GREAT..i couldn't eat it fast enough, it was delicious!!


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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