Have you ever had a pakora? If not, you’re missing out.
Think crispy, golden, battered, and pan-fried vegetables with big curry flavor. They’re similar to a classic onion ring but somehow better. And you can use just about any vegetable you have on hand. However, I’ve found this combo to be best.
I even include my go-to, 5-minute green chutney dipping sauce. Shall we?
Origins of Pakoras
It’s believed that pakoras originated in northern India and are popular throughout India, Pakistan, Nepal, and Bangladesh. They are often served as street food and as a starter at weddings.
Vegetable pakoras can be made from many types of vegetables and are typically deep fried and served with chutney. For our inspired version, we pan-fried instead of deep frying. You can find a more traditional preparation here.
How to Make This Recipe
This recipe comes together in 30 minutes! And the ingredients are simple. The only thing you may have to get is chickpea flour, which I’m realizing is quite useful to have around for gluten-free cooking.
The batter is a mixture of water, chickpea flour (which makes this recipe vegan and gluten-free!), and spices. And, for the vegetables, I went with thinly sliced red onion, yellow potatoes, and cauliflower. I also tested red bell peppers and zucchini but didn’t enjoy them quite as much.
Let’s talk cooking methods. I know that some of you are going to prefer a baked (low-fat) method, which I include in the notes.
But, in my opinion, pakoras are an occasional treat worth splurging on. I highly recommend going for pan-fried, which doesn’t call for too much oil. The texture is noticeably crispier, the overall flavor is better, and the cooking process goes much faster.
However, if you’d rather go oil-free, baking is great too. While your pakoras are crisping up, all that’s left to do is make my 5-minute, go-to green chutney*, which makes this recipe in my opinion. Who wants a naked pakora? Not I.
*Note: you can learn more about chutney and its origin here.
I hope you LOVE these pakoras! They’re:
Simple
Crispy
Subtly spiced
So flavorful
Easy to make
& Delicious
These would make the perfect snack or side to dishes like my 1-Pot Sweet Potato Kale Curry, Coconut Red Curry with Chickpeas, Yellow Curry with Mango, or 1-Pot Lentil Dal. For more curry snacks, check out my Curried Cashews, Red Curry Cauliflower Wings, or Samosa Potato Cakes.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends!
*Consider this my inspired version of pakoras! I rarely go to the most traditional route when testing my recipes and make substitutions and modifications where I feel it benefits the flavor and texture while keeping special dietary needs in mind.
Mixed Vegetable Pakoras (30 minutes!)
Ingredients
PAKORAS
- 1/2 medium red onion (thinly sliced lengthwise)
- 2 cups chopped cauliflower (or small florets)
- 5 whole baby yellow potatoes (sliced into thin rounds // the flatter they’re sliced, the better // ~½ inch slices // ~1 ½ cups as original recipe is written)
- 1/2 tsp sea salt
- 1 pinch cayenne pepper
- 1 tsp garam masala
- 1 tsp curry powder
- 2 cloves garlic (minced)
- 2 Tbsp minced cilantro
COATING
- 2 cups chickpea (aka besan or gram) flour
- 1 cup water (plus more as needed)
OIL FOR COOKING
- ~1/4 cup neutral oil for pan-frying (avocado and refined coconut are best)
CHUTNEY
- 2 cups fresh chopped cilantro
- 1 medium green chili or serrano pepper (optional // stems + most seeds removed)
- 3 cloves garlic (peeled)
- 1/4 tsp sea salt
- 1 large lime, juiced (~3 Tbsp or 45 ml as original recipe is written)
- 1 Tbsp maple syrup (plus more to taste)
- ~1-5 Tbsp water (to thin)
- 2-3 Tbsp ripe avocado (optional // for extra creaminess)
- 1/8 tsp ground cumin (optional)
Instructions
- Add onion, cauliflower, and potato to a large mixing bowl and season with salt, cayenne, garam masala, curry powder, garlic, and minced cilantro. Toss and set aside.
- To a separate mixing bowl, add chickpea flour and water and stir until a pourable, pancake-like batter is achieved. Then pour over the vegetables and toss to coat. There should be plenty of batter to generously coat the vegetables. If not, mix together bit more batter and pour over the vegetables.
- If serving with chutney, prepare at this time by adding all ingredients to a food processor or small blender and blend until well combined, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, salt for saltiness, lime juice for acidity, pepper for heat, or maple syrup for sweetness. Transfer to a serving vessel and set aside.
- Heat 2 large skillets over medium high heat (see notes for baking instructions). Once hot, add enough oil to coat the bottom of the pan and let the oil warm. Add the coated vegetables one at a time, grouping the onions together in small bunches so they cook together (see photo). Reduce heat to low and cook for 2-3 minutes on each side. If cooking too quickly, reduce heat to medium / medium-low. Repeat.
- As the pakoras are cooked, placed on a paper-towel-lined serving plate and set in a 200-degree F (93 C) oven to keep warm. Repeat until all pakoras are cooked.
- Serve with chutney and rice (optional), and garnish with fresh cilantro (also optional). Best when fresh. Store leftovers in a well-covered container in the refrigerator up to 2 days. Reheat in a hot skillet or in a 400 degree F (204 C) oven until warmed through.
Notes
* To serve with curried basmati rice: Add 1 cup (185 g) basmati rice (rinsed and drained) and 1 3/4 (420 ml) cups water to a saucepan over medium heat. Bring to a boil. Then add a pinch of salt and 1 tsp curry powder (DIY or store-bought) and stir. Then reduce heat to a simmer and cover securely. Cook for 20 minutes. Then tilt lid and remove heat so it can rest.
*Pakora recipe loosely adapted from VegRecipesofIndia.com.
*Nutrition information is a rough estimate calculated with all of the chutney (not including optional ingredients).
Kedi says
In response to the feedback below, Minimalist Baker couldn’t ruin a dish even if they tried! I was born in Burma, where many dishes are borrowed from India. I grew up eating lots of Indian-influenced food. I wonder if anyone would accuse my mom or any other Burmese person of ruining Indian dishes? If so, that would be a bummer. Food is exciting because it’s living and evolving, like the people who make it. Remixing recipes is part of the fun. Speaking of, I took a gamble and used quinoa flour since it’s what I had on hand. I think it worked but once I run out of that, I’ll definitely get chickpea flour! I honestly loved the avocado. The last chutney recipe I used called for yogurt , so I’m glad to have a vegan adaptation. I always love your twists on all kinds of dishes. Thank you for another delicious challenge!
Thanks as always for the lovely review and for sharing your experience, Kedi! We’re so glad you enjoyed the pakoras! xo
La says
Hi I’m Indian you don’t put avocado and maple syrup in pakore you totally ruined the dish it a Indian dish.
Kim says
I made two large plates of these for a party and they were gone in minutes. These were SO yummy but I probably wouldn’t make them again as I made a HUGE mess in the kitchen. They required a couple mixing bowls, a couple pans (to cut down on time) baking sheets, etc. Plus, if you’re making a lot for a party they take a while since the veggies are fried individually. I only had 2 pans going but if you can multitask more, it probably wouldn’t be too bad. I used onions, carrots, squash and the batter stuck well. I had to re-oil the pan every couple rounds.
Huge hit, but the effort and cleanup wasn’t worth it for me.
Caryn. says
These didn’t work out very well for me as specified. Maybe my vegetables were larger than usual. I even cut the red potatoes down to 2 (from 5) because the potatoes seemed to be over the rest.
However, I still found I needed to triple the batter in order to have enough to cover the vegetables. I also found that my very thinly sliced (I used a mandolin) potatoes weren’t the right shape to keep everything holding together. I needed up pulling the potatoes out of the mixture and making them into slivers to ‘match’ the onions.
Thanks for the feedback, Caryn! We’ll give the recipe another look to check for quantities / improved clarify on the instructions!
Cheryl says
I just wanted to comment that one doesn’t have to buy chickpea flour. if you have a high speed blender you can make your own from dried chickpeas. in my opinion or taste much better and it’s definitely fresher. It’s really not that difficult to make
Lynn says
I’ve made my own chickpea flour and bought some as well. While homemade is fresher, I found the store bought to be better. Although, to be completely honest, I didn’t like the taste of either, lol. Chickpea flour is not my thing! But this recipe sure looks delightful!
S says
dried whole white chickpeas or split chickpeas (which are from brown chickpeas – chana besan). I found black chickpeas were less creamy than white, does that translate into the flour created?
Sue sherratt says
I made these last night -easy and delicious. I cheated on the chutney with some bought mango chutney!
Carly says
I just jumped back on to say how delicious and easy this recipe was and that it had my seven year old eating all kinds of vegetables! Imagine my surprise to learn how deeply controversial and politically sensitive pakoras can actually be! Hope you just let all the BS go over your head and keep having fun cooking and sharing :)
Thanks for the support, Carly! We are so glad you and your seven year old enjoyed them!
Z says
Love it ! And I agree. We have been borrowing recipes for 1000 of years and there is always overlaps and influences.
Angela says
I love the sound of this recipe and will make it very soon, albeit without coriander/cilantro, which I can’t stand! One question though, do the potatoes manage to cook through ok, given the relatively short cooking time?
Just an aside, I had to look up po’boys…never heard of them!
Yes the potatoes will cook through, just make sure to cut them into thinly sliced into rounds – the flatter they’re sliced, the better!
Cynthia says
I’d like to recommend the cookbook “Vegetarian India” by Madhur Jaffrey. She is called “The godmother of Indian Cooking”
In the Introduction she states “India is a vast nation, about the size of Europe, with as much variation between the cuisines of the different states ,as there is between the foods in the countries of Europe.”
One of the recipes is for a “Bombay Sandwich” which she calls “India’s version of a grilled cheese sandwich”
This book is a fascinating read. The recipes are easy to follow although anything but Minimal. As a retired person, I have the luxury to spend a whole day in the kitchen trying out new things.
I love your website and have recommended it to many people.
. Food is a “Universal language” and we should all enjoy the many variations that it includes.
Thanks for the recommendation, Cynthia!
Des says
Good recipe but it’s a bad idea to pan fry as it will absorb more oil than deep frying at proper temps. You can google this if you don’t believe me, I learned this when I was 12 thanks to Good Eats
Hmm, I’d never heard that! Thanks for the tip.
Corey says
Made these tonight and paired with your sweet potato, kale, lentil curry! I pan fried some and baked others to test them out and both were fantastic! The chutney really put it over the top.
Ted says
Dana, keep on enjoying what you do and help others enjoy. Until I saw your recipe, I only knew about deep frying pakoras. Now I know two more method. Personally, I love to experiment with food and findy own take on them. Whether it appeals to the purist police or not is irrelevant. I understand that Curry is difficult to define. So, I accept the context in your recipe and go with it. Someone else may define the term differently and it may be fine in another context. You communicated a wonderful way to enjoy pakoras, I understood it. Other critique is high falutin nonsense.
Samantha says
Is there a suitable substitute for chickpea flour? Also, does chickpea flour add a lot of flavor, or does it just effect the texture as cooking?
We haven’t found one and recommend using chickpea flour for this recipe, but if you try substituting it, report back!
rhapsody says
The “Pakora”, is an Indian fingerfood! It is a deligent work to make pakoras! So, this is your version!
bryant says
I’ve got an idea! Why doesn’t everyone take their culturally sensitive natures and run off to a land where there won’t be anyone to offend your culinary (or other ) senses. Good jumping grief! This is a privately run website, I believe. I might suggest that, instead of haranguing someone who runs a private website about the way they display content or how they fail in researching properly to suit your senses, you continue in your search for a more perfect website. Better yet, produce your own! Then you can offend those who don’t share your cultural background.
Honestly, though she is kind and appreciates your input, I just find your comments pedantic and misplaced. Maybe there are other windmills you can tilt at? Surely?
Kristin Baker says
My roommate and I gave these a rating of 5/5! Amazing!!!
Sara says
I’m interested in trying this out, but cilantro is sadly out of question for me – any suggestions on alternatives for the chutney?
Thanks!
Hi Sara! You could try a mixture of basil and parsley!
Aditi Deshpande says
Mint works best .. we made it all the time. parsley and basil would completely alter the indian flavor
Rachel says
I wonder how it would work in an air fryer? I will have to try it this week. PS I know there are people on the Internet who feel it necessary to lecture everyone & share their negativity. It is so easy to be disheartened by the constant negativity out there but I wanted to let you know how thankful I am to you for your creativity in all of your recipes.
Julie says
Hi Rachel, did you ever try the air dryer? Would love to know how they turned out.
brandy says
I made these for a baby shower and they were a huge hit! The spices were perfect!
Kat says
I’m excited to give these a try. Will buy some chickpea flour next pay!
Hope you love them, Kat!
marisiano says
i love veg. so delicious!
Suzy says
I normally love love love your recipes, but this was a bit disappointing. I made this tonight and it was a mess. What kind of basmati rice do you get that cooks in 20 minutes? It’s barely done in 40 minutes. So the rice was hard. I would also put the individual veggies in separate bowls, season, and then top with the chickpea flour/water mixture. As it is, they all clumped together and were impossible to get apart. I did the oven version and they crisped up nicely, but overall, the look wasn’t very appealing. Good flavor, but I’m not sure I’d be making it again. Sorry….
Hi Suzy! My basmati from Trader’s cooks in 20 minutes! I definitely did not prefer the oven baked. Next time if you’re up for it, try pan fried. No need to apologize! Sorry you had troubles – thanks for the feedback!
Milena says
easy and yummy! made them in the oven and I think it’s a great option for people who don’t deal with oil too well! also loved how flavorful this is :)
Mb Chowdhury says
For some cultures, eating off the land is—and always has been—a way of life. I love pakoras, it is very popular in Indian Sub-Continent. Thanks for sharing.
Tara | Treble in the Kitchen says
I have been craving all the Indian food lately, and these look wonderful! I have never had a pakora, but now that I read your recipe, I think I want to have an impromptu make-Indian-at-home night!! Yummmmm!
Colleen Dilen says
I made these last night and by this afternoon, they were completely gone! I really enjoyed these. I baked instead of pan fried them and I had a big struggle with that decision (taste vs. maximum health? Hmmm…) Though Dana encourages frying, they really are excellent baked as well, and every bit worth making, in my opinion. I agree that the chutney makes this recipe – and I agree with the encouragement to add half an avocado to the chutney for substance/ stick-to-the-pakora goodness. Originally, I made the chutney without the avocado, and it was good – but the avocado really made it happen for me when I added it in. Also, they weren’t as crispy (obviously) when I heated them up this afternoon for lunch, but they were still very good! I expected them to be not-great the next day but they held up rather well.
Thanks for all of these great recipes, Dana. It’s also SO much fun to get get a peek into your life on Instagram! Thanks for making vegan eating so easy and delicious and fun!
Cassie Tran says
Eggplant pakoras have always been a favorite of mine. I never knew you could make them with chickpea flour! How delicious!
Katja says
This is a wonderful recipe, thank you so much for sharing! Which kind of recipe plug-in would you recommend? I am struggling with EasyRecipe…
Funny you say that. We use Easy Recipe but don’t love it. Will share when we switch!
Aditi Parab says
Hi Dana, mix veg pakoras or pakodas are a fav street food in India, with potato and onion pakodas made fresh almost on every street! Not just street food, many households make these at home especially in monsoon with hot tea to accompany. Other vegetables that are used are purple yam, yam, sweet potatoes, cottage cheese, cheese cubes, big green chillies that are not spicy… These are known are mirchi (chilli) pakoda. Just deseed big green chillies, stir fry these in a pan to lose out excess spice, dip into began or chickpea batter and fry/stir-fry. You may want to try these at some point!
Swati says
It’s also really fun to toss the cooked pakoras in chaat masala just before serving ;-) chaat masala, in case you’re not familiar, includes dried mango powder usually so it has an addicting tang to it
Ah! Amazing idea! Will try this next time!
Dee says
Love this recipe. We make a similar one all the time. Other veggies we like to use are baby corn, sliced cabbage and raw green plantains.
Ooh, plantains. Good call!
Sookie says
Dana never said this is a traditional Indian pakora recipe. It says indian-inspired so it makes sence it is unlike any pakora recipe you have seen before.
Aditi Parab says
Hi Dana, mix veg pakoras or pakodas are a fav street food in India, with potato and onion pakodas made fresh almost on every street! Not just street food, many households make these at home especially in monsoon with hot tea to accompany. Other vegetables that are used are purple yam, yam, sweet potatoes, cottage cheese, cheese cubes, big green chillies that are not spicy… These are known are mirchi (chilli) pakoda. Just deseed big green chillies, stir fry these in a pan to lose out excess spice, dip into began or chickpea batter and fry/stir-fry. You may want to try these at some point!
Awesome, thanks for sharing!!
Sarah M Ortiz says
Hi Dana,
I don’t care what you call it! I’m enjoying your recipes and so are my co-workers!
Keep up the creativity :)
xoxo!
Izzy Bruning says
These look amazing!
Jay says
I’m a bit disappointed that while you’re posting fusion-y recipes/foods from around the world, you don’t take the time to do a little research. For one, what does “big curry flavor” even mean? And curry powder is essentially a western dumping ground of spices that has no real corollary in Indian cooking. There is no real pakora recipe I’ve ever seen that would include “curry powder” or even all of the ingredients that you list in your “curry powder” recipe. Also from the list of links you give to complementary dishes – which all use the world “curry” but range from Indian to Thai, I’d encourage you to give a little more thought to the various flavor profiles and different culinary traditions you’re obscuring with that word “curry.”
KarenN says
Never mind, Jay, it will be OK. Despite the author’s curry catch-all powder inclusion, some will enjoy this dish. Keep smiling Jay:)
Connie says
Hi Jay,
I am first gen Viet-Chinese-American, which I think influences how I see dishes like this. I have similar concerns when I make dishes from other cultures, especially for anyone who might have felt bad because of cultural foods that were deemed gross or “exotic” until normalized by American culture. I try to step carefully so that I’m respecting other people’s experiences and culture and to prevent White washing things.
-Connie
Gail says
Thank you Jay.
Dana, please do some research before jumping into Ethnic cuisines. There are several bloggers and websites that normalize ethnic cuisine without white washing or appropriation. There is a fine line. I love your creativity, and would love some sensitivity shown about cultures. One wouldnt take a po boy sandwich, make it with green curry paste , drizzle with marinara and still call it a Po boy, and suggest it be served with chana masala.
Gail, a curry infused poboy sounds awesome! I don’t think we need to draw lines between what’s appropriate and what’s not when it comes to recipes. Can’t we mix things up and infuse flavors as we wish? I love being creative in the kitchen and didn’t claim this was the most authentic version of pakoras – just my take. Maybe this recipe isn’t for you! But thanks for the feedback – I do appreciate it.
Aaron says
Well said Dana! I found Jays comment quite odd and would not have been able to reply as appropriately as you did. Some people get so strange sometimes over the silliest things. I love love love your site and recommend it to everyone. Your recipes are amazing and so useable on a daily basis. Love the simplicity. Don’t ever let people like this stop you from doing what you do! This is a great recipe and I can’t wait to try it out!
Keep on keepin on girl!
Aaron
Emily says
My goodness people, if it tastes good put it in your mouth! I’ve had traditional Indian pakoras and I’ve had Dana’s “minimalist” version and they’re both great! If she claimed these were traditionally made I’d be confused by the curry, but she doesn’t claim that. She does claim they are fast and easy, and they are. I deep-fryed them and paired them with the naan bread recipe, and they were wonderful! The sauce is good too.
Oh btw, there is a fantastic Po’Boy place in New Orleans called Killer Po’Boys, they make a Korean pork belly Po’Boy and it is fantastic. And yes they call it a Po’Boy.
aimee says
exactly! isn’t america “the melting pot”? i love that idea.
Thanks for the feedback, Jay. I love recreating dishes I love and putting my own twist on them. You may have noticed, but I am not usually trying to create the most authentic version of dishes I try. I love putting my own spin on them and infusing other flavors, which is why I used curry powder. If this isn’t something you’re into, try it without or maybe this recipe isn’t for you! But I do appreciate the thoughtfulness and concern. Thanks for sharing!
SheinaLilith says
Ditto Jay and Gail. By using “ethnic” names for the dishes, you’re claiming authenticity. By not researching/providing any cultural context to your readers, you’re appropriating/whitewashing. By ignoring/brushing off the repeated attempts to bring this (and other problems) up with you, you’re losing respect, and readers (including me from this point on). As evidenced by your responses/non-responses to comments, it’s become clear you only care about compliments and revenue, not your readers’ concerns/issues.
Atourina Charles says
Well said. I think there is a very fine line when it comes to ANYTHING cultural, from food to tradition to clothing. Compartmentalizing them is a poor choice and insensitive to the culture as a whole. The issue here is that the West does not have a much of their own culture and therefore can not see the ‘big deal’. I am 1st generation middle eastern and I can not tell you how disappointing it is to see what people pass as ‘hummus or ‘falafel’. Whitewashing to accommodate the western palate is a great way to not only misrepresent a dish but also lose a wonderful dish and therefore tradition. The richness and importance of a certain cultures dishes to me is just as important as their language. Perhaps calling them ‘Pakora Inspired’ instead of ‘Pakoras’ might have been a better choice. Thanks for listening.
Social Justice Weiner says
I think you are misunderstanding and underestimating the west’s culture of appropriating culture, bastardizing music, food, language and extracting natural resources. This like any other worldly culture deserves respect and acceptance. You are a hypocrite. As if calling them Pakoras vs Pakora Inspired makes any difference to anyone who has a life outside of making bitchy comments on recipe threads. Jesus.
Social Justice Weiner says
Holy shit
Z says
I love your response!
Z says
@Dana
Bjorn says
Jay you are so smart, but your post would have been better as a private message.
I also learned about “curry” while watching a cooking show. A professional chef was taken to task by the judge who happened to be from somewhere in India. Then again a country the size of India surely has hundreds if not thousands of regional cuisines, some totally different than we, or even fellow citizens of India might have experienced.
Maybe in your comment and from your experience you could tell us what district/region/county in India we might find something close to the flavor many have learned to associate with the word “curry”? I certainly don’t know. Your “curry” may very well be totally different than my “curry”.
I think I love Naan bread? But I don’t know if what I call Naan is real Naan. It is “real” in the sense that I taste it when I eat it and I like it, but I don’t know if the Naan police could haul me in for misrepresentation.. Maybe I don’t like real Naan at all? Well, I’ll keep eating whatever it is that I call Naan until I know what its real name is.
If someone asks me if I like the flavor of “curry”, I can respond because my tastebuds have experienced what many Indian restaurants have conditioned me to believe is “curry”. I suspect many of the various restaurants that call themselves…Chinese for example, will find hundreds of millions of Chinese that would say, “that’s not Chinese food!”
I’m not sure the author considers herself an authority on the world’s cuisines nor expects others to use her recipes as authentic dishes from around the globe. I see it, rather, a place to go for recipes I might like to try.
I’m sure there are places to get the information regarding the origin and meaning of the term “Curry”. Most importantly Jay, I think you have a brilliant idea wrapped in your comment? Someone with time for research could write the world’s first: “Accurate Culinary Compendium: divided down to regions, ranges, counties, parishes, cities and neighborhoods.”
I’d buy that book! If I could afford it.
Keep on moving!
Thanks, Bjorn ;D
sharon says
well said. This whole exercise is to have fun, appreciate food, and try something different.
Oboma says
hey Jay get a life
Shelly Sharma says
Don’t we all twist recipes to suit us and what is available in pantry or in town we live? Relocating to a remote regional town in Australia I quickly found replacements to what was not available. I was born in India and lived there for 28 years. I don’t see any problem with recipe and I have n shame in saying that I may omit or add something what I don’t have or have in my pantry. I love your recipes!!! This ethnic police needs to get a life
Arthur in the Garden! says
Yummy!
Amber - Loves Food, Loves to Eat says
YUM! I have chickpea flour, I might just make these tonight!!!
Kelli @ Hungry Hobby says
Love mimicking the taste of deep fried food as pan fried or oven baked! Most of the time I like it BETTER than the original because it isn’t as heavy!
Gayatri says
I love your take on pakoras, Dana! Typically, here in India, we make pakoras deep-fried, so I’m curious to try your pan fried version :) The chutney usually has some fresh mint as well, but the avocado is really intriguing me, what a lovely twist ! Can’t wait to give this a whirl :)
Thanks for the tips, Gayatri! I am afraid of deep frying so pan frying usually works best for me! Let me know if you give these a try. So in love with Indian cuisine.