Can these pakoras be made in the air fryer or oven?

Name: Crispy Vegetable Pakoras Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Pakistani
Ingredients: 2 small russet potatoes (400g); 1 small eggplant (200g); 1/2 yellow onion; 2 cups spinach, chopped; Freshly chopped cilantro and green chilis, optional; 1 to 1 1/3 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; 1/2 to 1 cup cold water *see note; Oil to fry & more chaat masala to garnish

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.

Crispy Vegetable Pakoras

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)
1/2 yellow onion
2 cups spinach, chopped
Freshly chopped cilantro and green chilis, optional
1 to 1 1/3 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
1/2 to 1 cup cold water *see note
Oil to fry & more chaat masala to garnish

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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 1/2 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