These are the perfect crispy vegetable pakoras: super crispy and crunchy without being oily, perfectly spiced so they let the vegetables shine, and very easy to make!
Pakoras (fried vegetable fritters) are a staple in the Pakistani cuisine, especially during the month of Ramadan. They are deep fried fritters made with a batter of chickpea flour ("besan") and come in many different varieties, such as single vegetable pakoras, mixed vegetable pakoras, chicken pakoras, paneer pakoras and so on.
However, despite being very popular, they can be tricky to perfect. Many people struggle to get their pakoras perfectly crispy without being soggy or oily. I've developed this recipe especially to help you get them right, and am sharing all my tips to achieve the perfect pakoras.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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Video tutorial
Here is a short video tutorial for this recipe that I recommend watching:
My favorite vegetables to use in these pakoras
The beauty of pakoras is that they're very versatile, and you can use any kind of vegetables you like. I personally like to use the following:
- Potatoes. Because pakoras are truly incomplete without potatoes!
- Onion. Onions add a lovely caramelized flavor to pakoras, similar to onion rings
- Spinach. Spinach doesn't add much flavor, but helps make the pakoras very crispy
- Eggplant. This is a personal preference as I love eggplant, but I know many people don't, so they can be substituted with more potatoes
People also add bell pepper, green onion, and different kinds of greens to pakoras.
Tips to achieve perfectly crispy pakoras
Here are my best tips to help you make crispy, crunchy pakoras that aren't oily:
- Cut the vegetables into similarly sized "match sticks". This shape is ideal for pakoras as it increases the surface area, helping them cook faster and become crispier
- Don't add too much besan (chickpea flour). I find that many people add way too much besan to their pakoras, resulting in a thick batter which ends up soaking a lot of oil in the frying process. You only need enough to lightly coat the vegetables. Start with less and add more as needed
- Don't add too much water, either! You want just enough that the vegetables can lightly bind together. Also remember that vegetables release their own moisture as they rest, so it's always best to start with the smallest amount of water and add more as needed
- Use cold water. Cold water helps make the pakoras crispier than room temperature or warm water
- Fry in hot oil. If the oil isn't hot enough, the pakoras will take very long to cook and absorb a lot of oil along the way. At the same time, the oil shouldn't be too hot as it will burn the pakoras
- Don't overcrowd the pan during frying. Although it can be tempting, putting too many pakoras at once will cause them to stick together and take too long to fry, making them oily
- Keep the pakoras on the smaller side. Don't add massive spoons full! You want more surface area
- Drain the oil immediately after frying. Place the pakoras on a wire rack or paper towel to absorb excess oil
Top tips
- To check the temperature of oil, add a small dollop of the pakora batter. If it rises immediately, the oil is too hot. If it takes longer than a few seconds to rise, it is not hot enough. When the oil's temperature is just right, the dollop will rise to the surface in a few seconds.
- Did you know, you can prepare a pakora mix with besan and spices in bulk? Then every time you make pakoras, you don't need to add all the ingredients separately. Find my go to pakora mix recipe here!
Step by step photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps with photos to help you visualize everything.
Cut the vegetables into match sticks:
Mix the besan and spices to make the pakora mix:
Mix in the vegetables. Then add cold water a little at a time until a light batter is formed:
Deep fry in hot oil on medium-high heat until golden brown. Sprinkle with chaat masala, serve and enjoy!
Frequently asked questions
Unfortunately, I cannot recommend making this recipe in an air fryer or oven. I have tried, but the vegetables dry out and the pakoras don't turn out as crispy.
Related recipes
If you like this recipe, also check out the following!
Crispy Vegetable Pakoras Recipe
- Total Time: 40 minutes
- Yield: 8 servings
Description
These are the perfect crispy vegetable pakoras: super crispy and crunchy without being oily, and perfectly spiced so they let the vegetables shine!
Ingredients
- 2 small russet potatoes (400g)
- 1 small eggplant (200g)
- Ā½ yellow onion
- 2 cups spinach, chopped
- Freshly chopped cilantro and green chilis, optional
- 1 to 1 ā cup chickpea flour (besan) *see note
- 2 tsp salt
- 1 tsp red chili powder (or Kashmiri chili)
- 2 tsp chili flakes
- 2 tsp chaat masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- Ā½ to 1 cup cold water *see note
- Oil to fry & more chaat masala to garnish
Instructions
- Chop and prep all the vegetables (see image in blog post above)
- Start heating oil to deep fry in a wok. There should be ~2" of oil in the wok
- In a large bowl, mix the chickpea flour, salt and all the spices. Add the vegetables and toss to coat them
- Add cold water, starting with a smaller quantity, and mix to combine. You want just enough batter to lightly coat the vegetables so they can just bind together. There shouldn't be a lot of batter, and the batter shouldn't be thick. Add more chickpea flour or water if needed (note that vegetables release water as they rest, so don't add too much to start)
- Check to ensure the oil is hot. Spoon the pakora batter directly into the oil to create small pakoras. They will be uneven in shape, which is exactly what we want! Fry for 7-10 minutes, turning them midway, until the pakoras are golden brown and crispy
- Drain the pakoras on a wire rack or paper towel immediately after taking them out of the oil
- Serve with a dusting of chaat masala and the chutneys of your choice (e.g., tamarind or mint chutney). Enjoy!
Video Tutorial:
Notes
- The exact quantities of chickpea flour and water will vary depending on the exact size of the vegetables you use, as well as the types of vegetables you use. That's why this recipe provides a range. Instead of following the exact quantities, start with 1 cup chickpea flour and Ā½ cup cold water. Rest the batter for 5 minutes to allow the vegetables to release moisture. Mix again, then add more flour or water as needed to get the right batter consistency
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Pakistani, Indian
Nanajee Travels says
These crispy vegetable pakoras sound absolutely perfect! šāØ Super crunchy, not greasy, and packed with flavorāwhat more could you ask for? š„š„¦š§
Nanajee Travels says
These crispy vegetable pakoras sound absolutely irresistible! I love that theyāre crunchy without being oily and packed with just the right amount of spice. Perfect for a snack or tea-time treatācanāt wait to try them!
Noor says
These were so delicious Zoha! Perfect for ramadan!!!
Jewels says
OMG!!! First time making pakaroasā¦very simple to make but the flavors and crispness are INSANE!! Best Iāve ever had and Iām so glad Iām making them for my family this Eid.
Bubbu says
I made this recipe a few times and its really good! your videos and notes are so helpful and clear to understand.
Zoha says
You maqde my day, thank you!