Groundnut Oil
Crispy, savory fritters made with mixed vegetables, chickpea flour, and aromatic spices. Deep-fried in groundnut oil for an authentic nutty flavor and an irresistibly crunchy texture, these pakoras are a classic Indian snack, perfect for a rainy day or as an appetizer.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Vegetables and Dry Mix
- b.In a large mixing bowl, combine the thinly sliced onion, potato, chopped spinach, green chilies, grated ginger, and cilantro.
- c.To the same bowl, add the besan, rice flour, ajwain, turmeric powder, red chili powder, hing, and salt.
- d.Toss everything together thoroughly with your hands, gently squeezing the vegetables. This helps the vegetables release moisture, which will be part of the liquid for the batter.
- 2
Step 2
- a.Form the Batter
- b.Let the vegetable and flour mixture sit for 5 minutes. The salt will draw out more water from the vegetables.
- c.Gradually add a small amount of water, a tablespoon at a time, and mix until you have a very thick, coarse batter that just binds the vegetables. Do not add too much water; the batter should not be runny.
- 3
Step 3
- a.Heat the Oil
- b.Pour the groundnut oil into a deep, heavy-bottomed pan (kadai) and heat over medium-high flame.
- c.The oil is ready when it reaches about 350°F (175°C). To test, drop a tiny piece of batter into the oil. If it sizzles and rises to the surface quickly without browning too fast, the temperature is perfect.
- 4
Step 4
- a.Fry the Pakoras
- b.Once the oil is hot, carefully drop spoonfuls of the batter into the pan. You can use your fingers to create irregular, rustic shapes.
- c.Do not overcrowd the pan; fry in 2-3 batches to maintain the oil temperature.
- d.Fry for 4-5 minutes, turning occasionally, until the pakoras are deep golden brown and crispy on all sides.
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried pakoras from the oil, allowing excess oil to drip back into the pan.
- c.Place them on a wire rack or a plate lined with paper towels to drain further.
- d.Sprinkle with a pinch of chaat masala if desired and serve immediately with mint-coriander chutney or tamarind chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy pakoras, add 2 tablespoons of hot oil from the pan into the batter and mix well just before frying.
- 2The key to non-oily pakoras is a thick batter and the right oil temperature. If the oil is not hot enough, the pakoras will absorb too much oil.
- 3Using your hands to mix the batter helps in understanding the consistency and ensures the vegetables are well-coated.
- 4Ensure your vegetables, especially spinach, are dry before adding them to the flour to prevent the batter from becoming too watery.
- 5Fry on medium-high heat. Frying on low heat makes them oily, and high heat will brown them quickly without cooking the inside.
Adapt it for your goals.
Vegetable Variations
You can use other vegetables like cauliflower florets, thinly sliced eggplant, bell peppers, or grated cabbage.
Paneer PakoraPaneer Pakora
Coat cubes of paneer (Indian cottage cheese) in the same batter for a protein-rich version.
Flour VariationsFlour Variations
For a different texture, you can add a tablespoon of cornstarch or semolina (rava) to the batter for extra crunch.
Leafy Green VariationsLeafy Green Variations
Substitute spinach with chopped fenugreek leaves (methi) or dill leaves for a different flavor profile.
Why this is on our healthy list.
Plant-Based Protein
The base of the batter is besan (chickpea flour), which is a good source of plant-based protein, essential for muscle repair and growth.
Rich in Fiber
Loaded with vegetables like onions, potatoes, and spinach, these pakoras provide dietary fiber, which aids in digestion and promotes a feeling of fullness.
Source of Vitamins and Minerals
The variety of vegetables and spices contributes essential vitamins and minerals, such as Vitamin K from spinach, Vitamin C from onions, and iron from chickpea flour.
Frequently asked questions
One serving of mixed vegetable pakoras (about 4-5 pieces) contains approximately 350-400 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.