Seasonal Vegetable Pakora

by Sandhya Hariharan - @sandhyaskitchen

Pakoras are a fantastic starter for Indian meal or as an appetizer with a chutney for curry nights. You can also serve the pakora inside a wrap or a baguette with lettuce, salad and chutneys as a great lunchtime snack.

Did you know pakoras can be made with any vegetable and is fried to a fritter? They can be pan, air or deep-fried. 

We have made pakoras using the in-season vegetables like cabbage, cauliflower, onion, spinach and cauliflower. 

Mix them with chickpea flour (also known as gram flour), spices, and a little water to make a clump batter and deep fry to perfection. 

For added crispiness, add a little corn flour or rice flour to the batter.

Prep time 10 minutes

Cook time 20 minutes


  • 3 cup mixed veg - cabbage, onion, carrot, broccoli, cauliflower, spinach - chopped
  • 3/4 cup chickpea flour
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1 tsp Garam Masala
  • Salt to taste
  • 1 green chili, chopped
  • Water as needed


  1. To a mixing bowl, add the vegetables, green chili, spices, and salt. Set it aside for 5 minutes to let out their natural juices.
  2. Now add the chickpea flour, baking soda and mix with the veggies. The batter will be sticky. 
  3. If the batter is too thick, add a teaspoon of water at a time and mix.
  4. The batter should be clump thick, not too watery.
  5. Heat oil in a pan over medium heat.
  6. Test by adding a small portion of the pakora batter and they must sizzle and come up immediately.
  7. Pick a teaspoon of the pakora batter with one spoon and push it gently with the other into the oil. Add a few more of the pakora’s that can accommodate in the pan.
  8. Fry for 3-4 minutes or until they turn golden and crisp. Do not be tempted to increase the heat, to cook them fast. You will find the pakoras undercooked. 
  9. Remove with colander and transfer to a kitchen tissue to absorb any excess oil.
  10. Serve warm with a dip of your choice.

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