Name: Vegetable Pakora with Chickpea Batter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Besan (Chickpea Flour); 2 tbsp Rice Flour; 1 medium Red Onion, thinly sliced; 1 medium Potato, julienned; 1 cup Fresh Spinach, chopped; 2 Green Chilies, finely chopped; 1 tsp Ginger-Garlic Paste; 0.5 tsp Ajwain (Carom Seeds); 0.5 tsp Turmeric Powder; 1 tsp Kashmiri Red Chili Powder; 0.75 cup Water; 2 cups Vegetable Oil

"These irresistible vegetable pakoras are a quintessential Indian street food staple, featuring a medley of fresh vegetables coated in a perfectly seasoned, golden chickpea flour batter. Crispy on the outside and tender on the inside, they are the ultimate gluten-free snack served best with a side of tangy mint or tamarind chutney."

1 Ingredients

Qty	Item
1.5 cups 180 g	Besan (Chickpea Flour)
2 tbsp 20 g	Rice Flour
1 medium 110 g	Red Onion, thinly sliced
1 medium 150 g	Potato, julienned
1 cup 30 g	Fresh Spinach, chopped
2 10 g	Green Chilies, finely chopped
1 tsp 5 g	Ginger-Garlic Paste
0.5 tsp 2 g	Ajwain (Carom Seeds)
0.5 tsp 1 g	Turmeric Powder
1 tsp 2 g	Kashmiri Red Chili Powder
0.75 cup 180 ml	Water
2 cups 475 ml	Vegetable Oil

2 Instructions

In a large mixing bowl, combine the sliced onions, julienned potatoes, chopped spinach, and green chilies. Sprinkle with salt and let sit for 5 minutes to release natural moisture.

Add the ginger-garlic paste, ajwain, turmeric, and chili powder to the vegetables. Mix well to coat.

Gradually sift in the besan (chickpea flour) and rice flour over the vegetables. Mix with your hands, adding water a tablespoon at a time until a thick, lumpy batter coats the vegetables evenly. The batter should not be runny.

Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches approximately 350°F (175°C).

Carefully drop small, walnut-sized portions of the vegetable mixture into the hot oil. Do not overcrowd the pan.

Fry the pakoras for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.

Use a slotted spoon to remove the pakoras and drain them on a paper towel-lined plate.

Serve immediately while hot with mint chutney or tomato ketchup.

·
Adding a little rice flour ensures a much crispier texture that lasts longer.
·
Avoid adding too much water; the moisture from the vegetables should do most of the work to create a thick coating.
·
Ensure the oil is hot enough before frying; if the oil is too cold, the pakoras will absorb too much grease and become soggy.
·
Double-fry them for extra crunch: fry once until pale gold, let cool, and then flash-fry at a higher temperature just before serving.

? Frequently Asked Questions

What is Besan?

Besan is flour made from ground chana dal or chickpeas. It is naturally gluten-free and high in protein.

Can I air fry these pakoras?

Yes, though the texture will be slightly different. Spray them generously with oil and air fry at 375°F (190°C) for 12-15 minutes, turning halfway through.

How do I keep pakoras crispy?

Store them in a single layer on a wire rack rather than stacking them, and reheat in a hot oven or air fryer rather than a microwave.

Can I use other vegetables?

Absolutely! Cauliflower florets, shredded cabbage, or even thinly sliced eggplant work wonderfully in this batter.

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