Vegetable Pakoras

READY IN: 1hr 10mins


  • 1
    cup gram flour (besan or garbanzo bean)
  • 34
    teaspoon salt
  • 12
    teaspoon cayenne pepper
  • 12
    cup water
  • 2
    green chilies, finely chopped
  • 2
    tablespoons finely chopped fresh cilantro
  • 1 12
    teaspoons vegetable oil or 1 1/2 teaspoons melted ghee
  • vegetable oil (for deep frying)
  • 2
    medium onions, sliced into thin rings
  • 8 -10
    small spinach leaves, washed and patted dry
  • 2
    medium potatoes, parboiled and thinly sliced
  • tamarind chutney (for dipping) (optional)
  • coriander chutney (for dipping) (optional)
  • hot onion relish (for dipping) (optional)


  • Mix together the gram flour, salt, cayenne in a bowl; add the water stirring to make a thick batter.
  • Stir until thick and smooth, adding just a touch more water if you need it; allow the batter to sit for about 1/2 hour before using it.
  • Before dipping the vegetables, stir the chopped chilies, the cilantro, and the ghee into the batter, mixing well.
  • Heat oil and coat vegetable pieces thickly with batter.
  • Carefully drop coated vegetables into hot oil and cook until crisp and golden; remove from oil and drain on paper toweling.
  • Serve warm with chutneys such as tamarind and coriander chutney and hot onion relish.