Vegetable Pakora (Healthy Recipe) – Elavegan

These mixed vegetable pakoras are super crispy on the outside and soft in the middle, yet pan-fried to use minimal oil! Use your favorite veggies in a flavorful chickpea flour batter for a gluten-free, vegetarian snack or appetizer!

If you are a fan Fried onions And lots of veggies, these vegetable pakoras are perfect for your next curry night, potluck, dinner party or mid-afternoon snack. They are very light (not deep fried) and packed with vegetables for a crispy yet healthy meal that is both nutritious and filling.

Even better, you can use almost any veggie you have on hand and they cook in minutes (perfect for unexpected guests). You can even store/freeze them and reheat them later to enjoy as an addictive snack. Raita or chutney, or as a side to a larger meal curry and rice.

What is pakora?

Pakora (also known as pakora, pakura and picora) is a popular Indian street food and uses vegetables and besan (chickpea flour) with warm spices and fresh herbs. They can be made with a single vegetable (such as onion pakoras, cauliflower or eggplant) or, in this case, delicious mixed vegetable pakoras using vegetables from your fridge.

Traditionally, Indian pakoras are made from finely chopped vegetables, pounded into a delicious, mildly spiced chickpea batter, then deep-fried until tender in the middle and crisp golden-brown on the outside. For this version, though, I’m pan-frying them for a lighter treat.

material

• Vegetables: You can use a combination of vegetables. I used it this time
  • onion
  • Grated carrots
  • Chopped cabbage
  • Chopped bell peppers
• Ginger: Fresh ginger works best.
• Flour: These Indian fritters use a combination of chickpea flour (or gram flour/besan flour – make sure it’s fresh as it turns bitter quickly) and rice flour (or cornflour) for a flavorful, naturally gluten-free batter. The former imparts a savory, nutty flavor, while the latter helps create lighter, crispier fritters.
• Today and spices: I use a hot combination of ground cumin, turmeric, red chili powder, salt and fresh parsley (or cilantro) to flavor the pakoras.
• Water: You need enough to make a thick batter.
• Chilli: I used a hot red pepper, finely chopped. Omit for milder taste.
• Oil: Use a neutral, high-heat cooking oil such as vegetable oil, avocado oil or coconut oil.

You can adapt the taste of this veggie pakora by adding additional herbs and spices like curry leaves, mint leaves, garam masala, carom seeds (ajwain) and hing (hint – not gluten-free).

Other vegetables to use for pakoras

This mix veg pakora recipe leaves the choice of vegetables up to you, making it great for cleaning out your fridge/pantry. As a general rule, you want to use vegetables that can be thinly sliced ​​or sliced ​​and will cook in a short cooking time.

Along with the vegetables I used, you may like to use green beans, finely chopped spinach, riced broccoli and cauliflower, chopped beetroot, eggplant and finely chopped potatoes/sweet potatoes or parsnips. Cooked corn and beans will work too.

If you want to use very watery vegetables, such as shredded cabbage, strain the liquid first or reduce the amount of water added to the batter.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to make vegetable pakoras?

• First, using a sharp knife or mandoline, thinly slice the onion, shred the cabbage, grate the carrot, mince the pepper, mince the ginger and transfer to a large bowl.
• Add the flour, spices and water, and mix it well to combine, then let it sit for a few minutes.

During this time, the vegetable liquid will mix with the batter to create the right consistency.

• Meanwhile, heat a large frying pan/skillet over medium heat with at least 1 1/2 tablespoons of oil. Once hot, use tongs to drop small portions of the battered vegetables into the pan (or a spoon, the other to push the batter into the pan). I cook about 4 fries at a time.
• Pan-fry the vegetable pakoras for 2-4 minutes per side, until golden and crisp, then transfer to paper towels or a wire cooling rack. Repeat with remaining batter, and enjoy!

What to serve with vegetable pakoras?

I like to enjoy these veg pakoras with chutney (mango, mint, coriander, green chutney, etc.), tomato ketchup and/or as a snack. Vegetarian Raita. You can’t go wrong with a cup of Indian masala tea either.

They will also work well as an appetizer or side dish paired with your favorite curryrice, and naan bread (or roti/paratha).

Storage instructions

shop: Veggie pakoras are best enjoyed hot from the pan. However, cooled leftovers will store in an airtight container in the fridge for 2-3 days.

freeze: Spread Indian pakoras across a baking sheet to flash freeze until firm, then transfer them to a freezer-safe Ziploc for up to 2 months. Refrigerate overnight before reheating.

Reheat: For crispy results, reheat a wok with a little oil. Alternatively, use an oven or air fryer at 350F/175C until hot and crispy (about 10-15 minutes in the oven or 4-7 minutes in the air fryer).

FAQs

Can I use all-purpose flour?

While it’s possible, the texture and taste will be different, and I find them a bit bland (more tempura-like) without the extra seasoning. Moreover, chickpea flour is dense and contains low carbohydrates, high protein and additional nutrients (worth considering).

Is gram flour and chickpea flour the same?

That is not the case. Chickpea flour (also called garbanzo bean flour) is made from white chickpeas (garbanzo beans), while gram flour is made from skinned, split brown chickpeas (channa dal). However, in some countries, chickpea flour may be labeled besan or besan – causing some confusion. Fortunately, in this case, either works.

Can I air fry vegetable pakoras?

I haven’t tried it, but it might work. I recommend inserting a piece of parchment paper into the air fryer basket and spraying it with oil. Drop blobs of veg pakora batter onto parchment paper (cook in batches), spray generously with oil and air fry at 350F/175C until golden brown and crispy (about 12-15 minutes, 8 or 9 minutes flipping).

Recipe notes and tips

• to save timeUse pre-prepared vegetables or even a store-bought coleslaw mix.
• Use a hot pan: If it is not hot enough, the veggie pakora will soak up more oil.
• Slice the vegetables thinly and evenly: So they cook in less time.
• Experiment with the recipe: You can make this delicious Indian vegetable recipe with just one vegetable or a mix of them, adding or tweaking the spices. Just keep the simple ingredient ratio and follow the cooking method.

More vegan fritters and patties

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