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These mixed vegetable pakora are super crispy outside and tender in the middle, but pan-fried to use minimal oil! Use your favorite vegetables in a flavorful chickpea flour batter for a gluten-free, vegan snack or appetizer!
If you’re a fan of onion bhaji and lots of veggies, these vegetable pakoras are perfect for your next curry night, potluck, dinner party, or as a mid-afternoon snack. They’re super light (not deep-fried) and crispy yet packed with vegetables for a healthy snack that’s both nutritious and filling.
Even better, you can use almost any veggie you have to hand, and they cook in just minutes (perfect for unexpected guests). You can even store/freeze and reheat them for later to enjoy as an addictive snack when paired with raita or chutney, or part of a larger meal alongside curry and rice.
What Is Pakora?
Pakora (also referred to as pakoda, pakura, and pikora) is a popular Indian street food and snack using vegetables, and gram flour (chickpea flour), with warming spices and fresh herbs. They can be made with a single vegetable (like onion pakora, cauliflower, or eggplant) or, in this case, delicious mixed vegetable pakora using whatever leftover veggies you have in your fridge.
Traditionally, Indian pakoras are made by finely slicing/shredding the vegetables, smothering them in a flavorful, lightly spiced chickpea flour batter, then deep-frying them until tender in the middle and crispy golden-brown outside. For this version, though, I’m pan-frying them for a lighter treat.
The Ingredients
Vegetables: You can use a combination of vegetables. This time I used
Onion
Grated carrots
Shredded cabbage
Diced bell pepper
Ginger: Fresh ginger works best.
Flour: These Indian fritters use a combination of chickpea flour (or gram flour/ besan flour—make sure it’s fresh as it turns bitter quickly) and rice flour (or cornflour) for a flavorful, naturally gluten-free batter. The first provides a savory, nutty flavor, while the latter helps make for lighter, crispier fritters.
Herbs and spices: I use a warming combination of ground cumin, turmeric, red chili powder, salt, and fresh parsley (or cilantro) to flavor the pakora.
Water: You need just enough to make up a thick batter.
Chili: I used a hot red chili, finely chopped. Omit for a milder flavor.
Oil: Use a neutral, high-heat cooking oil like vegetable oil, avocado oil, or coconut oil.
You can adapt the flavor in these veggie pakoras with extra herbs and spices, like curry leaves, mint leaves, garam masala, carom seeds (ajwain), and Asafoetida (hint – not gluten-free).
Other Vegetable To Use For Pakoras
This mix veg pakora recipe leaves the choice of veggies up to you, making it great for clearing out your fridge/pantry. As a general rule, you want to use vegetables that can be thinly shredded or sliced and will cook in the short cooking time.
Along with the vegetables I’ve used, you might like to use green beans, finely chopped spinach, riced broccoli and cauliflower, shredded beetroot, eggplant, and finely shredded potato/sweet potato or parsnip. Cooked corn and peas will also work.
If you want to use very watery vegetables, like shredded zucchini, you either need to squeeze out the excess liquid first OR reduce the amount of added water in the batter.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegetable Pakora?
First, use a sharp knife or mandoline to thinly slice the onion, shred the cabbage, grate the carrots, dice the bell pepper, mince the ginger, and transfer them to a large bowl.
Add the flours, spices, and water, and mix it well to combine, then leave it to sit for some minutes.
During this time, the liquid in the vegetables will mix in with the batter to create the correct consistency.
Meanwhile, heat a large frying pan/skillet over medium heat with at least 1 1/2 tablespoons of oil. Once hot, use tongs (or a spoon, using another to push the batter into the pan) to drop small portions of the battered vegetables into the pan. I cook about 4 fritters at a time.
Pan-fry the vegetable pakora for 2-4 minutes per side, until golden and crispy, then transfer to paper towels or a wire cooling rack. Repeat with the remaining batter, and enjoy!
What to Serve with Vegetable Pakora?
I love enjoying these veg pakora as a snack alongside chutney (mango, mint, coriander, green chutney, etc.), tomato ketchup, and/or vegan raita. You can’t go wrong with a cup of Indian masala chai, either.
They’ll also work well as an appetizer or side dish paired with your favorite curry, rice, and naan bread (or roti/paratha).
Storage Instructions
Store: It’s best to enjoy veggie pakora warm from the pan. However, cooled leftovers will store in an airtight container in the fridge for 2-3 days.
Freeze: Spread the Indian pakoras across a baking sheet to flash freeze until solid, then transfer them to a freezer-safe Ziplock for up to 2 months. Defrost them in the fridge overnight before reheating.
Reheat: For the crispiest results, reheat them in a skillet with a little oil. Alternatively, use an oven or air fryer at 350F/175C until hot and crispy (around 10-15 minutes in the oven or 4-7 minutes in the air fryer).
FAQs
Can I use all-purpose flour?
While it is possible, the texture and taste will differ, and I find them a little too bland (more like a tempura) without extra seasoning. More so, chickpea flour is denser and contains fewer carbs, higher protein, and extra nutrients (worth considering).
Are gram flour and chickpea flour the same?
Not exactly. Chickpea flour (also called garbanzo bean flour) is made from white chickpeas (garbanzo beans), whereas gram flour is made with skinned, split brown chickpeas (chana dal). However, in some countries, chickpea flour can be labeled gram flour or besan – so that causes some confusion. Luckily, in this case, either works.
Can I air-fry the vegetable pakora?
I haven’t tried it, though it might work. I recommend placing a parchment paper insert into the air fryer basket and spraying it with oil. Drop blobs of the veg pakora batter onto the parchment paper with space in-between (cook in batches), generously spray with oil, and air fry at 350F/175C until golden brown and crispy (around 12-15 minutes, flipping at 8 or 9 minutes).
Recipe Notes and Tips
To save time, use pre-prepared vegetables or even a store-bought coleslaw mix.
Use a hot pan: If it’s not hot enough, the veggie pakora will soak up more oil.
Slice vegetables thinly and evenly: So they cook within the short cooking time.
Experiment with the recipe: You can make this delicious Indian vegetable recipe with just one vegetable or a mix of several, boost or tweak the spices, etc. Just keep the general ingredient ratio and follow the cooking method.
More Vegan Fritters and Patties
If you try this easy mixed vegetable pakora recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegetable Pakora Recipe
These mixed vegetable pakora are super crispy outside and tender in the middle, but pan-fried to use minimal oil! Use your favorite vegetables in a flavorful chickpea flour batter for a gluten-free, vegan snack or appetizer!
Prep Time 15 minsCook Time 15 minsTotal Time 30 mins
Course Appetizer, Side, SnackCuisine Indian
Servings 12Calories 82 kcal
Ingredients 1x2x3x1 medium (130 g) onion diced or thinly sliced1 medium (80 g) carrot grated3/4 cup (60 g) cabbage shredded1/2 (80 g) bell pepper diced1 hot chili pepper finely chopped1/2 Tbsp fresh ginger grated1/4 cup cilantro or parsley, chopped1 cup (100 g) chickpea flour3 Tbsp (30 g) rice flour3/4-1 tsp salt1/2 tsp ground cumin1/2 tsp ground turmeric1/2 tsp chili powder (not spicy)1/2 cup (120 ml) water Oil to fry
Instructions You can watch the video in the post for visual instructions.First, use a sharp knife or mandoline to thinly slice the onion, shred the cabbage, grate the carrots, dice the bell pepper, mince the ginger, and transfer them to a large bowl.Add the flours, spices, and water, and mix it well to combine, then leave it to sit for some minutes.During this time, the liquid in the vegetables will mix in with the batter to create the correct consistency.Meanwhile, heat a large frying pan/skillet over medium heat with at least 1 1/2 tablespoons of oil. Once hot, use tongs (or a spoon, using another to push the batter into the pan) to drop small portions of the battered vegetables into the pan. I cook about 4 fritters at a time.Pan-fry the vegetable pakora for 2-4 minutes per side, until golden and crispy, then transfer to paper towels or a wire cooling rack. Repeat with the remaining batter, and enjoy!
Notes
Nutrition FactsVegetable Pakora RecipeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
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