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Crispy Vegetable Pakoras with Chutney Recipe
Ash Tyrrell

Crispy Vegetable Pakoras with Chutney Recipe

I have to admit, making crispy vegetable pakoras has quickly become one of my favorite kitchen adventures. I remember the first time I tried this recipe—it was a crunchy, flavorful delight that paired perfectly with tangy chutney.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup chickpea flour besan – It binds the vegetables beautifully; always use fresh flour for a nutty taste.
  • ½ teaspoon turmeric powder – Adds color and a subtle earthy flavor.
  • 1 teaspoon cumin seeds – Enhances aroma and complements the spices.
  • 1 teaspoon chili powder – Adjust to your spice preference; I like a mild kick.
  • ½ teaspoon baking powder – Helps make the pakoras extra light and crispy.
  • ¼ cup water – Use gradually to form a thick batter; don’t overdo it.
  • 1 small onion thinly sliced – Fresh onion adds sweetness and crunch.
  • 1 medium potato grated – Adds bulk and creaminess inside the pakora.
  • 1 cup spinach chopped – Fresh spinach works best; frozen makes it soggy.
  • 1 small carrot grated – For natural sweetness and color.
  • 2 tablespoons fresh coriander chopped – Brightens the flavor.
  • Salt to taste – Enhances all the natural flavors.
  • Oil for deep frying – Use a neutral oil with a high smoke point.

Method
 

  1. Start by washing and chopping all your vegetables. Grate the potato and carrot finely and chop the spinach and onions. Keeping the vegetables uniform ensures even cooking.
  2. In a large bowl, combine chickpea flour, turmeric, cumin, chili powder, baking powder, and salt. Gradually add water and whisk until you get a thick, smooth batter. Don’t make it too runny—it should coat the vegetables.
  3. Add all the prepared vegetables into the batter and mix thoroughly. I like to use my hands to make sure every piece is coated evenly. Let it rest for 5 minutes to allow the flavors to meld.
  4. Heat oil in a frying pan until hot but not smoking. Drop spoonfuls of the mixture into the oil and fry until golden brown on all sides. I always fry in batches to avoid overcrowding, which keeps them crispy.
  5. Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil. Serve them immediately with your favorite chutney for the best crunch and flavor.

Notes

  • I always use fresh chickpea flour; it gives a nuttier flavor.
  • Fry in small batches to maintain even crispiness.
  • Don’t skip resting the batter; it helps the pakoras puff slightly.
  • Taste the batter before frying and adjust seasoning; it makes all the difference.
  • Serve immediately; pakoras lose crunch if left too long.