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 (except vegetables) and whisk until batter is smooth. Add thinly sliced or finely chopped vegetables into the batter. Stir so that they are evenly coated.
  2. Choose a wok-like pan or 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 desired size of pakoras) & gently drop 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 favorite tart chutney (mango or cilantro). 

ideas / variations

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