Pakora (or pakoda) are little dumplings that are typically made of vegetables, a light batter, and of course spices. I usually make them using potatoes and onions as a base. You can use many other vegetables such as sweet potato, yams, peppers, corn, or whatever you have on hand.
It’s best to cook these vegan pakoras in a little bit of oil. Trust me! I have tried baking them, and it just isn’t the same. Baking them makes them tough on the outside and mushy on the inside, whereas frying them makes the outside crispy, and the inside fluffy.
- 2 medium potatoes grated (I used russet potatoes)
- 1 tsp vinegar (ACV or distilled)
- 1 pinch chili flakes
- 1-2 Tbsp fresh cilantro chopped
- 1/2 medium onion thinly julienne sliced (red or white onion okay)
- 1/2 cup frozen peas
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup flour
- 1/4 cup water
- oil for frying
- Let the grated potatoes soak in water with the vinegar while you prepare the rest of the ingredients.
- Then, mix all the ingredients together in a bowl while you heat up 1-2 inches of oil in a high-sided pan.
- Once the oil is hot enough to sizzle a drop of water immediately, scoop pressed spoonfuls of the veggie mixture into the hot oil and fry until brown on one side, then flip and fry the other side.
- Drain on paper towels. Serve with ketchup if desired.