Making the Perfect Pakora — July 4, 2019

Making the Perfect Pakora


Wash the veggies and then pat them dry with paper towels.

Prepping your veggies is pretty much a matter of common sense. You’re frying veggies to turn into fritters…so you want them to be fritter-friendly. Your ultoimate goal is to chop or slice or dice everything into pieces that will allow all the veggies to basically cook thoroughly and evenly all at the same time.

  • Cauliflower/Broccoli…cut the florets
  • Onions…thinly slice
  • Potatoes…your best option would be to boil and mash the potatoes in another bowl…or to use leftover boiled potatoes so the potatoes will finish at the same time as everything else
  • Spinach…finely chop



Mix together staple ingredients and spices.


  • 1C gram) flour
  • ⅓C flour
  • 1Tbsp lemon juice

Spices…(you can basically “pick and choose” whatever you want, but here are some suggestions)

  • 1tsp turmeric
  • 2tsp ginger
  • 1tsp salt
  • 1/2tsp paprika
  • 1/4tsp pepper
  • 1tsp chat masala
  • 1tsp fenugreek flakes
  • 2 cloves garlic, sliced
  • 1Tbsp/ whole coriander seeds
  • 1tsp cumin
  • 2tsp red chili pepper flakes

Water....Slowly add water— just enough water that you no longer have dry, lumpy flour—to make a batter. Be careful not to add too much water because the vegetables will add even more water to your batter.

Your goal is to create a smooth batter that is thick enough to coat the back of a spoon….similar to the consistency of whipping cream.



Vegetables…Combine with vegetables…(these you can also “pick and choose”_…

  • 2 onions, finely chopped
  • 1C cauliflower, florets
  • 1C spinach, finely chopped
  • 3 green onions, trimmed, finely chopped
  • 1/2C cabbage, sliced into thin long strips
  • 1/2Cpotatoes, finely chopped

Set batter aside for 10-15 minutes.




Heat the oil in a deep frying pan

Once the oil is hot, carefully lower the batter, using a standard tablespoon, into the oil. You want to do this in batches.

Fry for about five minute….until golden brown on both sides.

Set the fried pakora on paper towel as it finishes cooking. This will make them less greasy.

Keep frying till you are done with the batter.

Pakora are typially served with a hot cup of masala chai and a dipping sauce—such as creamy cilantro sauce, chutney,. or sweet chili sauce.