Vegetable Pakoras

Pakoras are some of the most delicious snacks in the world, well worth their time and trouble.  

makes 2 cups batter


Soybean, corn, or sunflower oil

1 ¼ cup chickpea flour (besan) 

2 Tbsp ginger purée

1 tsp serrano, minced 

¼ cup yogurt, plain whole milk

¼ tsp turmeric 

1 tsp ajwain 

1 tsp black pepper, ground

1 tsp coriander seeds, crushed

½ cup water

Sliced veggies of your choice (onions, peppers, kale, shaved beets or carrots, etc.)


  1. Combine all ingredients together & mix until batter is smooth. Depending on the kind of pakoras, either batter the sliced vegetables or chop them smaller and mix into the batter. 
  2. Choose a wok like pot & fill ½ way with choice of frying oil (one with a smoke point >400F). Using a candy thermometer, heat up oil until 325F. 
  3. Take spoonfuls of the batter (depending on the size of desired pakora) & gently drop it into the oil. Preferably only 4-5 at a time so that the oil maintains its temperature. Fry until all sides are a golden brown color. 
  4. Using a round mesh skimmer or slotted spoon, remove pakora from the oil & lay on 2-3 layers of paper towel to absorb excess oil. Serve with your tamarind chutney. 

ideas / variations

  • Use coconut milk instead of yogurt for a vegan version.