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making vegetable pakora recipe

Vegetable pakora Recipe

by Krishkarthik

Learn to Make crispy and tasty mixed Vegetable pakora recipe with easy step-by-step guide. It’s beeb a Easy to customize with your favorite vegetables, this veg pakora has a crispy, crunchy exterior with a more soft interior.

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

Cuisine: North Indian
Course: Snacks
Diet: Vegan, Vegetarian`

Serving: 4 Peoples

Veg Pakora Recipe Incredients

⅓ cup finely chopped cabbage
¼ cup finely chopped carrot
¼ cup finely chopped cauliflower
¼ cup finely chopped capsicum
⅛ cup finely chopped french beans
¼ cup chopped onions
½ to 1 tbsp chopped green chillies
⅓ cup chopped coriander leaves
½ tbsp chopped ginger
½ cup besan (gram flour)
¼ cup water
1 pinch asafoedita
¼ tbsp carom seeds
¼ tbsp kashmiri red chilli powder or sweet paprika
¼ tbsp Garam Masala Powder or curry powder
salt as required
oil as required, for deep frying

Veg Pakro recipe Instruction

How to make veg pakora recipe

Making Batter

Rinse, peel and then finely chop all the veggies and measure them. Take all of the finely chopped vegetables in a mixing bowl. You can opt to grate or shred the vegetables. Add the chopped onions, green chilies and ginger.

Add all the ground spice powders including salt. Mix everything very well. Now add cup besan (gram flour). Combine and mix thoroughly. Set aside this mixture for 5 minutes.

Add water in small portions to make a thick flowing batter. I added ¼ cup water. Note that with the kind of vegetables you use, the amount of water will vary. For leafy greens and watery vegetables, add very little water or you may not need to add any water at all.

Deep Frying

Heat oil for deep frying in a kadai or frying pan. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry the pakora on medium to medium-high heat.

Use any neutral flavored oil with a high smoking point to deep-fry.When one side of the pakora firms up, looks cooked and is light golden, turn over gently and fry the other side.

Turn over a couple of times and fry the vegetable pakora until they are crisp and golden. Once done, then remove them with a slotted spoon draining as much oil as possible in the pan. Place on kitchen paper towels to remove extra oil. Fry the pakoras in batches this way.

Serve vegetable pakora with any chutney or sauce of your choice. I usually prepare mint chutney or coriander chutney to serve with them. You can also have them with roti or bread or sandwich them between bread slices.
They make for an excellent evening tea time snack.


Spicing: Add more or less of the ground spice powders and green chilies according to your taste preferences. For a spicier version add more green chillies or red chilli powder.

Frying temperature: For deep frying these vegan vegetable pakora, the temperature of the oil should be in the range of 180 degrees Celsius – 190 degrees Celsius (360 degrees Fahrenheit – 375 degrees Fahrenheit). If you do not have a deep fry thermometer to measure the temperature, then check the hotness of the oil, by adding a small portion of the batter in it. If the batter comes up steadily but quickly, the oil is hot enough. If the batter remains submerged inside the oil or comes up slowly, the oil is not hot enough. If the batter comes up too quickly and very fast, the oil is very hot.

Deep frying: Ensure that you fry the pakora at medium to medium-high heat. Warm oil will make for soggy oily pakora and a very hot oil, will make your pakora burn quickly leaving the veggies undercooked inside.

Vegetables: Add veggies like cabbage, bell pepper, carrots, cauliflower, broccoli, french beans, boiled corn, potatoes, beetroot, sweet potato, spring onions. Leafy greens like fenugreek leaves, amaranth and spinach leaves can be added. If adding watery vegetables like radish, pumpkin, zucchini, bottle gourd then either do not add any water or add very less water to make the batter. Plenty of water will be released by these watery vegetables into the batter, thus add water accordingly.

Gluten-free option: To make these veg pakora gluten-free, omit the asafoetida or use a gluten-free asafoetida.

Scaling: Easily scale the recipe to suit your needs by halving or doubling it.

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