Crispy Vegetable Pakora (Pakistani-Style Fritters)
Learn how to make delicious and crispy vegetable pakora at home in under 30 minutes. This easy pakora recipe with potatoes, onions, simple spices, and chickpea flour (besan) is perfect for Iftar, tea time, or any occasion.
Pakoras are among the most beloved South Asian snacks. Each bite is crispy on the outside and soft inside. There are many types of pakoras, but this mixed vegetable pakora is a true favorite.
These crispy aloo pyaz pakoras are golden, crunchy, and full of flavor! They’re perfect for Iftar, tea time, rainy days, or family gatherings. Even beginners can make them easily! Serve them with green chutney or imli chutney, chana chaat, fruit chaat, or rolls, and enjoy the delicious crunch with your family.
Caution: These crispy pakoras are super addictive. Once you start eating, it is hard to stop!
Table of contents
Why You’ll Love This Recipe
- Ready in under 30 minutes: Perfect when you want something quick and tasty.
- Great for beginners: Anyone can make it without any special skills.
- Crispy and full of flavor: Every bite is crunchy and delicious.
- Perfect for any occasion: Enjoy it during Iftar, tea time, or on a rainy day.
Ingredients You’ll Need
Serving Suggestions
- Sprinkle some chaat masala on top and serve hot with green chutney or imli chutney.
- Enjoy them for breakfast with paratha for a crispy and satisfying start to your day.
- You can also wrap the pakoras in chapati with a little chutney for a tasty and filling meal.
Storage Tips
- Keep any leftover batter in an airtight container in the fridge for up to 2 days. If it becomes thin, just add a little besan (gram flour) before using it again.
- Store the fried pakoras in the refrigerator for up to 4 days or in the freezer for up to 2 months in a sealed container.
Best Way to Reheat Crispy Pakora
Reheat them in an oven or air fryer to keep them crispy. Avoid using the microwave, as it makes them soft and soggy.
How Thick Should Pakora Batter Be
For crispy pakoras, the batter should be thick enough to coat vegetables well, but not too runny. Too much water will make them absorb oil and get soggy.
Recipe Notes and Variations
- Use fresh ingredients for the best flavor and texture.
- If you don’t have fresh coriander, you can use dried parsley instead.
- Add more vegetables like eggplant, capsicum, or cauliflower for extra variety.
- Adjust the spices based on your taste.
- To make extra crispy pakoras, avoid adding too much water to the batter.
- You can double or triple the recipe easily for family or guests.
- Keep the oil hot while frying. If the heat is too low, the pakoras will soak up oil and turn soft and greasy instead of crispy.
FAQs
Most pakora recipes use chickpea flour (besan) for the batter. Other flours won’t give the same authentic taste and texture.
Pakoras turn soggy or oily when the batter is too thin, the vegetables have extra moisture, or the oil is not hot enough.
Use minimal water in the batter and fry in hot oil. Avoid low heat to keep them crunchy and golden. After frying, drain well on a wire rack or paper towels. Also, avoid stacking while warm, since trapped steam makes them soggy.
More Crispy and Tasty Recipes to Try
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Recipe
Crispy Vegetable Pakora Recipe
Ingredients
- 3 large potatoes (peeled, julienned)
- 2 medium onions (thinly sliced)
- 1 large green chili (thinly sliced)
- 1 cup spinach (chopped)
- ¼ cup fresh coriander leaves (chopped)
- 1 cup chickpea flour (besan or gram flour)
- 2 tablespoons dried fenugreek leaves (methi)
- 1 tablespoon cumin seeds
- 2 tablespoons coriander seeds (slightly crushed)
- 1 tablespoon red chili flakes
- 1 teaspoon red chili powder
- salt (to taste)
- water (as required)
- oil (for deep frying)
Instructions
- In a large bowl, combine potatoes, onions, green chili, spinach, coriander leaves, chickpea flour, dried methi leaves, cumin seeds, coriander seeds, red chili flakes, red chili powder, and salt. Mix well.
- Gradually add water to form a thick batter. Avoid adding too much water, the mixture should not be runny (watch the video above).
- Heat oil in a deep pan over medium flame. Drop spoonfuls of the mixture into the hot oil and fry until golden brown and crispy.
- Sprinkle with chaat masala and serve hot with green chutney and tamarind (imli) chutney. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- You can also add vegetables like eggplant, bell peppers (capsicum), or cauliflower.
- The key to extra crispy pakoras is using minimal water.
- Do not fry on low heat, as it will make the pakoras soggy and oily.
