Deliciously spiced with a blend of flavors and satisfyingly crispy, Vegetable Pakoras are mouth-watering Indian vegetable fritters that are perfect to enjoy with hot masala chai on a crisp autumn day.
What is masala chai without its best hype man, Vegetable Pakora? A little story time: I grew up in a South Indian/Asian household and pakoras were never really in the scene. What was very common for me was vadai. I grew up eating vadai (medhu vadai) almost every week or every other week. If you’re unfamiliar with medhu vadai, it’s basically a South Indian version of a savory donut made from a specific type of lentil. For me, that would always hit the spot with a cup of chai, especially masala chai.
But for many others, pakoras are the way to go with a cup of chai. Now, are pakoras and chai an autumnal recipe? Not necessarily. They’re very much tied to the nostalgia of eating them during a heavy pour of rain (though they’re consumed all year round). But I also think they’re perfect for a crisp, cold autumn day as a late afternoon/evening snack or even as an appetizer. Forget about Indian Summer, that’s so last season. We’re in it for the Indian Autumn with these vegetable pakoras and chai, baby!
The good news is, there’s no one definitive way to make vegetable pakoras, every recipe has its own unique combination of vegetables and spices. This version is simple and fuss-free, making it easy to whip up without much prep.
Okay, so do give this a try this autumn, and tag me on my socials or use @saffronandsunday in your post on IG if you do make it! Or better yet, leave some love below in the comments!
Vegetable Pakora
Ingredients
Ginger Garlic Chili Paste
- 4 cloves Garlic
- 1 inch Ginger
- 1-2 Green Thai/Jalapeños/ Fresno Chili depending on spice preference
Vegetable Pakoras
- 95 g Carrot shredded
- 1 medium Brown Onion thinly sliced
- 180 g Cabbage thinly chopped
- 20 g Fresh Coriander Leaves finely chopped
- 2 Spring Onions chopped
- Ginger Garlic Paste
- 2½ tsp Coriander Powder
- 1½ tsp Cumin Powder
- 1½ tsp Chili Powder
- 1½ tsp Garam Masala Powder
- 2 tsp Salt
- 120 g Gram Flour (Chickpea Flour)
- Water as needed
- Vegetable Oil (neutral tasting) for frying
Instructions
- Peel and thinly slice the onions, carrots, and thinly chop cabbage, then chop the spring onions and fresh coriander leaves, and add everything to a large bowl.
- Add the ginger-garlic-chilli paste, spices, salt, and gram flour (chickpea flour) to the bowl. Use clean hands to mix everything thoroughly. From here, you’ll see how much water you actually need.
- Add water 1 to 2 tablespoons at a time. The amount will vary depending on the vegetables’ water content, so make sure to mix well before adding more. The goal is to get the flour and spices to coat the vegetables — not to create a batter. This is important because too much water will stop the pakoras from turning crispy, no matter how long they’re fried.
- If you still see dry flour at the bottom of the bowl, add ½ tablespoon of water at a time and mix again. Once no dry flour is visible and the vegetables are evenly coated, proceed to the next step.
- Heat neutral-tasting oil, in a pan on medium high heat. To test if the oil is hot enough, drop in a small piece of vegetable from the pakora mix. If it sizzles rapidly, the oil is ready.
- Using clean hands, scoop about 1 tablespoon of the pakora mix and loosely form it into a ball before placing it in the pan. Don’t overcrowd the pan, as this will lower the heat. Fry the pakoras for 3–4 minutes on one side, then flip them over. Gently press them down to flatten slightly (for extra crispiness) and fry for another 3–4 minutes. Once golden and crispy, remove from the oil and transfer to a plate lined with paper towels.
- Serve the vegetable pakoras as is, with mint or spicy tomato chutney, or with your favorite chili or tomato sauce (like me!). Enjoy!
