Mixed Vegetable Pakora
Bite-sized pieces of cauliflower, potato, spinach and onion dipped in a light, spiced chickpea-flour batter and fried until crisp. A party platter favourite that disappears in minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Whisk the batter
Whisk the chickpea flour, rice flour, turmeric, chili powder, , and salt with the water until smooth and about as thick as pancake batter. Let it rest for 10 minutes so the flour hydrates.
- 150g chickpea flour
- 2 tbsp rice flour
- ½ tsp turmeric
- 1 tsp chili powder
- 1 tsp
- ½ tsp
- 1 tsp salt
- 180ml cold water
✅ Done when: smooth and thick enough to coat a spoon, no lumps
Prepare the vegetables
Pat the cauliflower, potato, onion and spinach completely dry with a towel. Wet vegetables make the batter slide off and cause the oil to spit.
- 200g cauliflower
- 1 potato
- 1 onion
- 1 handful spinach
✅ Done when: vegetables look and feel completely dry
Dip and fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Whisk the batter
Whisk the chickpea flour, rice flour, turmeric, chili powder, , and salt with the water until smooth and about as thick as pancake batter. Let it rest for 10 minutes so the flour hydrates.
- 150g chickpea flour
- 2 tbsp rice flour
- ½ tsp turmeric
- 1 tsp chili powder
- 1 tsp
- ½ tsp
- 1 tsp salt
- 180ml cold water
✅ Done when: smooth and thick enough to coat a spoon, no lumps
Prepare the vegetables
Pat the cauliflower, potato, onion and spinach completely dry with a towel. Wet vegetables make the batter slide off and cause the oil to spit.
- 200g cauliflower
- 1 potato
- 1 onion
- 1 handful spinach
✅ Done when: vegetables look and feel completely dry
Dip and fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The word pakora comes from Sanskrit roots meaning a small cooked lump. Every region of India fries its own variations — chilies in Rajasthan, plantain in Kerala, eggplant slices in Bengal where they're called beguni.
Mixed vegetable pakoras are a staple of festivals, family gatherings and roadside tea stalls alike.
⭐ Why It's Famous
Endlessly adaptable and naturally gluten-free, pakoras turn almost any vegetable into a crowd-pleasing snack.
💡 Fun Fact
A spoonful of rice flour in the batter is a common home cook's trick — it keeps pakoras crisp long after frying.
Across India
28.61°N, 77.21°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!