If you’re not familiar with what vegetable pakora is, it’s an Indian street-style snack. It’s made from a combination of vegetables, such as onion and potatoes, that’s coated in chickpea flour then deep-fried for a crispy, spicy taste.
To make the best pakora you need to use chickpea flour to create the most authentic batter. Naturally gluten-free chickpea flour forms a batter that clings well to the vegetables and can easily coat uneven surfaces, such as those of onion slices or cauliflower florets. It also adds a nutty, earthy flavor that’s slightly sweet when fried which pairs well with the spices in the batter and varied flavors of the vegetables.
Best Vegetables for Pakora
In the recipe above we’ve shared some of the top vegetables for making pakora, but you can use a variety of your favorite ingredients. Onions are a classic component of pakora and bring a sweet and aromatic touch to this crispy snack. Eggplant also suits being deep-fried, as it retains a soft center to contrast the crispness of the batter.
Other vegetables to explore include cauliflower florets, for a heartier pakora or zucchini for colorful and slightly sweet pakoras. If you decide to make potato pakoras, try adding this tasty yogurt sauce to the recipe for a delicious dip.
Frying Tips for Crisp Results
For the crispiest results from frying, use a neutral oil, such as sunflower or vegetable oil, and make sure there’s at least an inch of oil depth in the saucepan. Work in batches so the oil temperature remains consistent during the cooking process and drain the pakora on a paper towel to remove any extra oil after frying.
Before coating the vegetables in the batter, it’s worth patting them dry to remove excess moisture, which can stop the pakora from crisping up in the oil.
How to Serve Vegetable Pakora
Serve vegetable pakora hot and fresh for the crispiest texture. Plate with a helping of mint chutney or a yogurt dip, to enjoy as an appetizer or afternoon snack with friends and family.
For more Indian cooking inspiration, take a look at our round-up of the five essential Punjabi ingredients, including lassi (buttermilk) which can be sipped as a traditional Indian beverage alongside the pakora.
