Pakora

These vegetable pakora make a tasty side dish to many Indian dishes. Once you see how quick and easy they are to make, you’ll never want to have curry without them again!

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.

Use a food processor or a box grater to grate your potatoes.
Cover the grated potatoes with water and add 1 tsp of vinegar. Apple cider vinegar works too. This helps remove some of the starch and also prevents the potatoes from oxidizing and turning gray or red while you prepare the rest of the ingredients.
Once the rest of the ingredients are ready, drain the grated potatoes.
Add in your chopped cilantro, thinly sliced onion, peas, and spices.
Add in the flour and water, and stir it all up until well-combined.
Heat up about 1-2 inches of oil in a high-sided pan.
Test the oil temperature by dropping in a drop of water. If it immediately sizzles away, the oil is ready! To fry the pakora, use a spoon to scoop up some of the vegetable & batter mixture, pressing it well on the side of the bowl to make it stick together well. Use another spoon to help it fall into the oil.
Fry the pakora until they are brown. We like them a little darker than pictured.
Drain the fried pakora on a paper towel.
Pakora make the perfect side dish to curry. You can also serve them with ketchup.

Vegetable Pakora

These crispy vegetable fritters are a great side dish with Indian dinners.
Prep Time10 mins
Cook Time10 mins
Course: Vegan Dinner Recipes
Cuisine: Indian
Servings: 10 pieces
Calories: 63kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 63kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg | Calcium: 17mg | Iron: 2mg
READ  Chickpea Curry with Sweet Potatoes (Vegan)

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