Total Time
35mins
Prep 5 mins
Cook 30 mins

This recipe is really for the batter, as you can use almost any vegetables for this. Out favorites are potatoes, yams, unripened bananas, eggplant and zucchini. Other suggestions are pumpkin, cauliflower, bell pepper strips, asparagus spears and okra. Serve with tamarind chutney or ketchup!

Ingredients Nutrition

Directions

  1. Combine all batter ingredients and whisk until smooth and is the consistency of heavy cream.
  2. Heat oil in a wok to about 350 degrees.
  3. Dip vegetables one at a time into batter then drop into hot oil.
  4. Fry until golden brown, turning to assure even browing on both sides.
  5. Remove with a slotted spoon to drain on paper towels.

Reviews

(2)
Most Helpful

I followed the recipe except for the hing, but I didn't get batter. It was way too dry. I had to add water to make it into batter. Never made pakoras before so I don't know if I was just supposed to know to add water. Anyway they tasted really good. I dipped green beans, cauliflower, onions and mushrooms.

Granmama March 17, 2009

The batter is great but I was not into the potatoes. I will deffinatley use this again but I think with peppers. Thanks!

fingerlickengood October 10, 2005

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