Vegetable Pakora

READY IN: 15mins
Recipe by Sandi From CA

Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on!

Top Review by UmmHumza

During Ramadan pakoras are everywhere. I always wanted to make them but had no clue how to. I love loved this recipe. The directions were easy and the results were so tasty. I must admit that I added a few more veggies and made "pakora balls". I ended up doubling the amount of batter in order to cover the veggies. I used cauliflower, eggplant (chopped),green chilie, onion, potato, and carrot (grated).The only thing I found was that it took me a lot longer then 15 min cook time and 10 min prep. This was probably because I had a few more vegetables to slice. These were just perfect! Thanks for Posting the recipe.

Ingredients Nutrition


  1. Boil the potato or yam slices until *just* tender, being careful not to overcook.
  2. Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
  3. Add the vegetables and mix in evenly.
  4. Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
  5. Serve with cilantro or mint chutney or cucumber raita.

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