Mixed vegetable pakoras

Mixed vegetable pakoras

I Love Curry
Jonathan Gregson

These delicious north Indian snacks are loved by everyone. They are really quick to make, so are great when you have unexpected guests. In India they love to eat hot pakoras in the monsoon season, when it is wet and rainy and they are stuck indoors. You can use any vegetable you like as long as it is not watery. We generally use a selection, but you can use just one type. Serve with Tangy Herb Chutney.

For the batter


Quantity Ingredient
100g gram flour
2 teaspoons ground rice, (optional, but it makes them crispy)
1 good teaspoon salt, or to taste
2/3 teaspoon carom seeds
1/2-3/4 teaspoon chilli powder
1/2 teaspoon turmeric
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
2/3 teaspoon garam masala
1 1/2 teaspoons dried mango powder
2 garlic cloves, grated into a paste

For the vegetables

Quantity Ingredient
1 small onion, sliced
vegetable oil, to deep-fry
100g potato, peeled and sliced 1cm thick
150g cauliflower or broccoli, cut into small-medium florets
100g aubergines, cut into 1cm slices or half moons


  1. Whisk together all the ingredients for the batter with 150ml water. Taste and adjust the seasoning; it should be slightly overseasoned. If using onions among your vegetables, salt them now and leave for a short while until they start to wilt, then rinse and pat dry.
  2. Heat 7.5cm of oil in a large, wide saucepan, karahi or wok. It should be around 180°C or, if you don’t have a thermometer, a drop of batter should start sizzling immediately.
  3. Cook one type of vegetable at a time, finishing with the onions. Dip the pieces of potato, cauliflower or aubergine in the batter, then drop them into the pan in batches, making sure not to crowd the pan.
  4. Reduce the heat so the vegetables cook as the batter browns. Once they are done, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper.
  5. Throw the wilted onions in the remaining batter, then take a small walnut-sized ball of them at a time and add it to the pan. Once they are golden brown, remove with a slotted spoon and drain on kitchen paper.
  6. Serve each batch hot as you cook the next.
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