Print

Pakora (Indian Vegetable Fritters) Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

Pakora is a popular Indian snack consisting of mixed vegetable fritters made from chickpea flour batter and a blend of spices. This recipe combines grated potatoes, cauliflower, onions, and fresh herbs, deep-fried to a golden crisp, served with two refreshing sauces—Coriander Mint Sauce and Mint Yogurt Sauce. Perfect for a savory appetizer or tea-time treat with authentic Indian flavors.

Ingredients

Scale

Batter and Vegetables

  • 2 1/4 cups chickpea flour
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fenugreek powder
  • 1/2 tsp pure chilli powder
  • 2 tsp cooking/kosher salt
  • 3/4 cups + 2 1/2 tbsp water
  • 1 1/2 cups onions, grated (~1 1/2 onions)
  • 2 cups potato, peeled and grated (~1 large)
  • 2 1/2 cups cauliflower, finely chopped into rice size pieces
  • 2 large red chillies (cayenne peppers), finely chopped (adjust to taste)
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp coriander/cilantro leaves, finely chopped

Cooking Oil

  • 3 – 4 cups vegetable or canola oil (about 4cm / 1.5″ depth in pot)

Coriander Mint Sauce

  • 2 cups mint leaves
  • 1 cup coriander/cilantro leaves
  • 1/4 cup eschalot, sliced
  • 3 tbsp lime juice
  • 1 tsp caster sugar
  • 1/2 tsp cumin seeds
  • 1/2 tsp cooking/kosher salt
  • 2 ice cubes

Mint Yogurt Sauce

  • 1 cup plain yoghurt
  • 1/2 cup mint leaves, packed
  • 1/4 tsp salt

Instructions

  1. Make batter: Place chickpea flour in a bowl with turmeric, cumin, coriander, fenugreek, and chilli powder. Slowly whisk in the water until forming a smooth, thick batter.
  2. Mix in vegetables: Add grated potato, cauliflower, grated onion, grated ginger, finely chopped chilli, and chopped coriander leaves. Mix well using a wooden spoon. The batter should be thick and almost paste-like in consistency.
  3. Preheat oven: Set the oven to 80°C (175°F) to keep cooked pakoras warm later. Place a rack over a baking tray.
  4. Heat oil: Heat 3 to 4 cups of vegetable or canola oil in a large heavy-based pot to 180°C (350°F), about 4cm (1.5″) deep. Use a thermometer to check the temperature for accurate frying.
  5. Form patties: Using your hands or two tablespoons, drop 2 tablespoons of batter shaped roughly like a small patty into the hot oil. Do not overcrowd the pot to keep oil temperature steady.
  6. Fry pakoras: Fry each batch for 2-3 minutes or until golden brown and crisp. Remove using a slotted spoon and drain on paper towels. Keep the cooked pakoras warm in the preheated oven on the rack.
  7. Prepare sauces: For the Coriander Mint Sauce, place mint leaves, coriander leaves, eschalot, lime juice, caster sugar, cumin seeds, salt, and ice cubes into a food processor or blender. Blitz until smooth. For the Mint Yogurt Sauce, blend plain yoghurt with packed mint leaves and salt until smooth.
  8. Serve: Serve the hot pakoras immediately with your choice of Coriander Mint Sauce or Mint Yogurt Sauce for dipping.

Notes

  • Use pure chilli powder for authentic heat; adjust amount to your spice preference.
  • To grate vegetables easily, use a standard box grater.
  • Keeping the oil at consistent 180°C is key to crispy pakoras without absorbing excess oil.
  • Do not overcrowd the frying pot, as it causes temperature drops and soggy fritters.
  • The oven step ensures pakoras remain warm and crisp before serving.
  • The ice cubes in the coriander mint sauce help keep it cool and vibrant in color.

Keywords: pakora, Indian fritters, vegetable pakora, chickpea flour fritters, Indian appetizer, vegetarian snack, deep fried snack

Find it online: https://dylangranv.com/pakora-indian-vegetable-fritters-recipe/