Vegetable Pakoras

This makes a lot but you can either cut ingredients in 1/2 or store in fridge for a day or 2 before finishing the batter.  Best served hot out of the pan! Great as a side dish or appetizer.  I use my Kitchen Aid Slicer to make quick work of the chopping.


  • Veggies:
  • 1 small potatoe (I prefer yam), about 1c cubed
  • 1 c. finely chopped cauliflower
  • 1/2 c finely chopped bell pepper (red or orange or mix)
  • 1/2 c  finely chopped onion
  • 1/2 c finely chopped kale leaves or spinach leaves
  • 1/2 c sweet corn kernels
  • Dry Ingredients
  • 2 tsp ground garam masala
  • 2 tsp ground coriander
  • 1 1/2 c besan (chick pea flour)
  • 3 tbsp flour
  • 2 tsp baking soda
  • 1 tsp chili powder
  • 1 tbsp lemon juice
  • Other:
  •  1 -2 c vegetable oil for frying
  • Sweet Mango Chutney or Tamarind Sauce, purchased.


  • Put the potatoe cubes into water in a saucepan and boil until just tender, 5-10 min, drain water.
  • Put dry ingredients  in a large bowl with enough cold water to make creamy batter.
  • Add vegetables and mix evenly.
  • Put about 1″ of oil in a deep frying pan.  There should be enough oil to float the pakoras.
  • Heat the oil on medium high heat. Test oil by dropping small amount of batter in.  It should immediately bubble and start to brown.
  • Drop tablespoons of batter into pan without crowding, approx 5 – 8.  Fry until golden brown by spooning hot oil over the top and flipping the pakoras periodically.
  • Place cooked pakoras on paper towel to absorb excess oil.  Keep in hot oven (375) untill ready to serve.
  • Serve hot with Sweet Mango Chutney or Tamarind Sauce (purchased in Indian section of store).
  • Cool oil and put into a glass jar for disposal in trash.

Thanks to Jean Hamilton and her Indian cookbook!!

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