Vegetable pakora recipe with step by step photos. This is one easy and tasty recipe of pakora made with mixed veggies which have a crisp texture from outside and are soft from inside.
Any pakora is a favorite at home. By now I must have posted many Varieties of Pakoda recipes. Depending on the veggie you use, the pakora will also taste different.
In this recipe of mix vegetable pakoda, the finely chopped veggies add much softness in the texture. So the pakoras are crisp from outside and nicely soft from within. Even a Mix veg vada has the same texture.
Sometimes I make another version of Mix veggie pakoras where each vegetable is sliced, dipped in pakora batter and then fried. This version of making pakoras with various vegetables is good when you have picky eaters in your family. Thus they can choose their favorite veggie pakora which they like.
However if you want your family members to eat all veggies in one pakora then you can go for the recipe shared in this post. For a healthy variation you can air fry the pakoras. Just keep the batter thick for air frying the pakoras.
You can use any veggies you have. Thus you can use the spare veggies that you have and you want to use them in a delicious way.
I have used a mix of cabbage, carrots, cauliflower, capsicum and french beans. Apart from them you can also use boiled corn, potatoes, sweet potato, broccoli, spring onions, beetroot etc.
You can also finely chopped green leafy vegetables like spinach, amaranth and fenugreek leaves.
You can also use watery vegetables like zucchini, radish, pumpkin, bottle gourd. But you will have to use less water while making the batter. As these watery veggies will release water into the batter.
You can either grate or chop the veggies. If chopping, then finely chop the veggies. You do not want large chunks of veggies in the pakoda. For chopping ease, you can use a food chopper or a processor to do this job.
Mix vegetable pakoras taste great with mint-coriander chutney or tomato ketchup or any green chutney. These crisp veggie fritters also make for a nice evening snack.
How to make vegetable pakora
1. Rinse, peel and then finely chop all the veggies. Take them in a mixing bowl.
For this recipe, you will need ⅓ cup finely chopped cabbage, ¼ cup finely chopped carrot, ¼ cup finely chopped cauliflower, ¼ cup finely chopped capsicum, ⅛ cup finely chopped french beans, ¼ cup chopped onions, 1 green chilli chopped, ½ teaspoon chopped ginger and ⅓ cup chopped coriander leaves.
You can use your choice of veggies too.
2. Now add the following spice powders one by one:
- a pinch of turmeric powder,
- a pinch of asafoetida (hing)
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon Kashmiri red chilli powder
- ¼ teaspoon garam masala powder.
Also add salt as required. The amount of spices can be altered as per your taste preferences.
3. Mix everything very well.
4. Then add ½ cup besan (gram flour).
5. Mix again very well and keep aside for 5 minutes.
6. Add water in parts and begin to mix.
7. Mix to a thick yet flowing batter. I added overall ¼ cup of water.
Frying vegetable pakora
8. Heat oil in a kadai or frying pan for deep frying. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry pakoras on a medium flame. You can use any neutral flavored oil with a high smoking point.
9. When one side is cooked and light golden, flip and fry the other side.
10. You will have to flip a couple of times for even cooking.
11. Fry till they are crisp and golden.
12. Remove the pakora with a slotted spoon draining as much oil as possible in the frying pan.
13. Drain them on kitchen paper towels to remove excess oil. Fry the vegetable pakora in batches this way.
14. Serve mix vegetable pakora with any chutney or sauce of your choice like mint chutney or green chutney or cilantro chutney or tomato ketchup or mint coriander chutney.
They can also be had with roti or chapati or with bread. You can also sandwich them between bread slices and have as an evening tea time snack.
Few more pakora recipes
If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.
- ⅓ cup finely chopped cabbage
- ¼ cup finely chopped carrot
- ¼ cup finely chopped cauliflower
- ¼ cup finely chopped capsicum
- ⅛ cup finely chopped french beans
- ¼ cup chopped onions
- 1 green chilli, chopped
- ⅓ cup chopped coriander leaves
- ½ teaspoon chopped ginger
- ½ cup besan (gram flour)
- ¼ cup water or add as required
- 1 pinch turmeric powder (ground turmeric)
- 1 pinch asafoedita (hing)
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon kashmiri red chilli powder
- ¼ teaspoon Garam Masala Powder
- salt as required
- Rinse, peel and then finely chop all the veggies. Take all of them in a mixing bowl. You can even grate the veggies.
- Also add chopped onions, green chilies and ginger.
- Add all spice powders including salt. Mix everything very well.
- Now add 1/2 cup besan (gram flour).
- Mix again very well and keep aside for 5 minutes.
- Add water in parts.
- Mix to a thick yet flowing batter. I added overall 1/4 cup water.
frying mix vegetable pakora
- Heat oil for deep frying in a kadai or frying pan. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry them on a medium flame.
- When one side is cooked and light golden, flip and fry the other side.
- Flip couple of times and fry till they are crisp and golden.
- Once done, then remove them with a slotted spoon draining as much oil as possible in the frying pan. Drain on kitchen paper towels to remove extra oil. Fry the pakoras in batches this way.
- Serve vegetable pakora with any chutney or sauce of your choice. I usually prepare mint chutney or coriander chutney to serve with them. You can also have them with roti or bread or sandwich them between bread slices.
- They make for an excellent evening tea time snack. Best to have them hot with a cup of tea and an accompanying green chutney of your choice.
- You can add more or less of the spice powders and green chilies as per your taste requirements.
- The recipe can be doubled or tripled.
- You can add your choice of veggies or any spare veggie that you have in your kitchen. The veggies that can be added are cabbage, bell pepper, carrots, cauliflower, broccoli, french beans, boiled corn, potatoes, beetroot, sweet potato, spring onions etc.
- You can also add finely chopped green leafy vegetables like fenugreek leaves, amaranth and spinach leaves.
- In case you want to use watery vegetables like radish, pumpkin, zucchini, bottle gourd then use less water while preparing the batter. As some water will be released by these watery veggies into the batter. So add water accordingly.
- To make them gluten free skip adding asafoetida.
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Like this Recipe?
Pin it Now to Remember it Later