Vegetable Pakora

Name: Vegetable Pakora
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cups chickpea flour (besan); 1 yellow onion, thinly sliced; 1 russet potato, peeled, thinly sliced; 2 cups cauliflower, small florets; 2 jalapeño, thinly sliced; 1 tsp cumin seeds; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp cayenne pepper; 1 tsp salt; 1 cup cold water; 4 cups neutral oil, for frying; 1/2 cup store-bought or homemade mint chutney

Crispy Indian fritters made with a spiced chickpea-flour batter coating vegetables like onion, potato, and cauliflower. These golden, crunchy bites are the perfect snack or starter served with mint chutney.

45 minEasyServes 4310 cal/serving

IndianAppetizerStovetopVeganHalal-friendlyDairy-FreeGluten-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 1/2 cups chickpea flour (besan)
1 yellow onion, thinly sliced
1 russet potato, peeled, thinly sliced
2 cups cauliflower, small florets
2 jalapeño, thinly sliced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp salt
1 cup cold water
4 cups neutral oil, for frying
1/2 cup store-bought or homemade mint chutney

Instructions

1

In a large bowl, combine 1 1/2 cups chickpea flour (besan), 1 tsp cumin seeds, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp cayenne pepper, and 1 tsp salt. Whisk in 1 cup cold water gradually until you have a smooth, thick batter.
2

Add 1 thinly sliced yellow onion, 1 peeled, thinly sliced russet potato, 2 cups small florets cauliflower, and 2 thinly sliced jalapeño to the batter and toss to coat every piece well.
3

Pour 4 cups neutral oil into a deep saucepan or wok to a depth of about 3 inches. Heat over medium-high heat to 350°F.
4

Working in batches, drop heaping spoonfuls of the vegetable-batter mixture into the hot oil. Do not crowd the pan. Fry for 3-4 minutes, turning occasionally, until deep golden and crispy.
5

Remove with a slotted spoon and drain on a paper-towel-lined plate. Repeat with remaining batter.
6

Serve immediately with 1/2 cup store-bought or homemade mint chutney on the side.

Questions

How long does Vegetable Pakora keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Vegetable Pakora?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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