Vegetable Pakoras

  • Yield : About 20 pakoras
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m


  • 2/3 cup gram flour (you can find this in Asian stores)
  • 1 medium onion
  • 3 medium potatoes, washed and peeled
  • 1 teaspoon salt
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1-2 green chilis, finely chopped (or 1/2 jalapeno)
  • 1 tablespooon ginger, grated
  • Handful cilantro, chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • Water
  • Oil for deep frying


Step 1

Slice onion lengthwise very thinly and put in a medium sized bowl.

Step 2

Grate (or very finely chop) the potatoes into the same bowl.

Step 3

Sprinkle all the dry spices and add freshly chopped cilantro, chilis and ginger into the bowl.

Step 4

Add in gram flour and mix together with your hand.

Step 5

Add water 2-3 tablespoons at a time while still mixing mixture with your hand, just until a thick batter forms and coats all the vegetables. Squeeze the mixture through your fingers to ensure that all the spices are completely incorporated. Set aside.

Step 6

Heat oil in deep frying pan, cast iron skillet, or wok to medium heat. Make sure the heat is not too high or pakoras will burn.

Step 7

Very carefully drop in spooonfuls of the pakora mixture and fry until golden brown on each side, carefully turning them over when the first side starts to brown.

Step 8

Using a slotted spoon, remove from the oil and set on paper towels to cool and dry.

Step 9

Serve warm with mint chutney.

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