Simple Vegetable Pakoras

About: The best and the worst.

Rainy days often bring about a wave of certain appetite that may be satisfied by something hot. And spicy. And crispy. And well, everything a pakora flavors. These pakoras are very common in South Asia; best served with nutritious raita or green chilli sauce. And of course tea. A must for a rainy day. So let's begin!

Step 1: Gather Your Ingredients.

● 1 1/2 cup gram flour
● 1 teaspoon cumin seeds
● 1 teaspoon salt
● 1 teaspoon red chilli powder
● 1/2 cup chopped coriander leaves
● 2 green chillies, finely chopped
● 1 medium-sized potato thinly sliced
● 1 medium-sized onion, thinly sliced
● a pinch of baking soda
● water
● oil to fry

Step 2: Put Together the Ingredients

In a mixing bowl, take all the ingredients except the oil and water.

Step 3: Mix

Add in water the much desired little by little and mix together to form a nice thick batter of the right consistency.

Step 4: Heat Oil

Take your oil in a deep frying pan and set the flame to medium. Wait for the oil to heat up.

Step 5: Fry

Take a spoonful of your batter and slowly drop it in the frying pan. You will observe that it starts to fizz immediately and acquire a slight round shape. Repeat the step till the surface is covered.

Step 6:

Pakoras usually take about 5 minutes to fry. Wait and keep checking the hardness of the exterior. Change the flame accordingly. When the pakoras are hard enough, turn them the opposite side.

Step 7: Finally

Fry till the pakoras are all nice and golden. You can make these in small batches. Take them out cautiously managing to get rid of as much oil as possible.

Step 8: Serve

Serve hot with ketchup, green chilli sauce, or basically any sauce. These are best for a tea party. If these were healthy enough, making these would become a habit!

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    5 Discussions


    3 years ago

    These look very good, might I ask what kind of flour 'gram flour' is?

    2 replies

    Reply 3 years ago

    we generally use floor of this gram for making above recipe

    Hafsah AamerSeleziona

    Reply 3 years ago

    it is also called besan in local language here. As the google says, it is ground chickpea pulse flour.


    3 years ago

    Looks yummy! I will have to try it when I'm feeling more ambitious. Voted both slots for you. Good luck.

    1 reply
    Hafsah AamerMooCowandPinkie

    Reply 3 years ago

    Thank you so much for the kind words. It's my firstest first time. People like you make us do more. Thanks!