There’s something utterly comforting about sitting down to a plate of warm, golden pakoras, especially when they’re homemade. These Vegetable Pakoras are a lovely, mildly spiced selection of mixed veg, dipped in a light, flavour-packed batter and fried until crisp. Served with a cool, fresh yogurt and coriander dip, they make the perfect nibble for any gathering—or just as a well-deserved snack for yourself.
What makes these pakoras stand out is the wonderful mix of vegetables. I like to use chunks of red pepper for their sweetness, courgette batons for a tender bite, and wedges of red onion, which bring a lovely mild sharpness. Keeping the root end of the onion intact when cutting it into wedges is a handy little trick—it stops the pieces from falling apart in the batter. Add to that some cauliflower florets, which go beautifully tender inside while still giving a slight bite, and you’ve got yourself a colourful, texture-rich mix that fries up like a dream.
The real magic, though, comes from the batter. Made with gram flour, which is ground chickpea flour, it has a slightly nutty flavour that adds depth and makes the pakoras naturally gluten-free. The spices—ground coriander, turmeric, garam masala and cumin—give the batter its signature golden hue and gentle warmth. A finely chopped green chilli adds just the right amount of heat, while a pinch of bicarbonate of soda helps make the coating light and crispy when fried. The batter should be thick enough to cling to each piece of veg without dripping too much—think thick cream.
Frying them is a quick affair. A neutral oil like rapeseed works perfectly, heating up nicely without overpowering the flavour of the spices. You want the oil hot enough that the batter immediately bubbles and floats when dropped in—but not so hot that it burns. I usually test the oil with a little blob of batter first.
As each batch turns golden brown, I lift them out with a slotted spoon and let them drain on some kitchen paper. They crisp up beautifully as they cool slightly—though to be honest, I can rarely resist sneaking a taste before the batch is even finished!
And then there’s the dip. It’s a simple mix of fat-free natural yogurt, fresh coriander and lightly crushed cumin seeds. Cool, creamy, and packed with fresh flavour, it’s the perfect contrast to the warm, spiced crunch of the pakoras. I like to make the dip first and pop it in the fridge—it gives the flavours a chance to mingle.
Whether you’re making vegetable pakoras for a weekend treat, a party platter, or just to brighten up your afternoon, Vegetable Pakoras are a little bite of joy. Crisp on the outside, tender in the middle, and bursting with flavour—what’s not to love?
Vegetable Pakoras
Ingredients
For the vegetables:
- 1 large red pepper chopped into chunks
- 1 large courgette chopped into batons
- 1 large red onion chopped into wedges
- 200 g cauliflower in florets
For the dip:
- 50 g fresh coriander finely chopped
- 1 tsp cumin seeds lightly crushed
- 150 g natural yogurt 0% fat
For the batter:
- 100 g gram flour
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 large green chilli finely chopped
- 1/2 tsp bicarbonate soda
- 100 ml water
- 400 ml rapeseed oil
Instructions
- Prepare all the vegetables. When preparing the onion, peel and carefully trim only the ends, as leaving the root intact holds the wedges together.1 large red pepper, 1 large courgette, 1 large red onion, 200 g cauliflower
- In a dish, stir together all of the ingredients for the dip together and place in the fridge.50 g fresh coriander, 1 tsp cumin seeds, 150 g natural yogurt
- Mix together the gram flour, all the spices, chilli and bicarbonate of soda in a bowl, and then mix in the water slowly. The batter should be the consistency of thick cream.100 g gram flour, 1 tsp ground turmeric, 1 tsp garam masala, 1 tsp ground cumin, 1 large green chilli, 1/2 tsp bicarbonate soda, 100 ml water, 1 tsp ground coriander
- Heat the oil in a saucepan to 180°C. If you don’t have a thermometer, then test the oil with a small blob of batter. (If the oil is hot enough, the batter should start frying straight away and float to the top.)400 ml rapeseed oil
- Add the vegetables to the batter and mix them around so they’re all coated. Pick them out with a spoon and carefully drop into the hot oil – a few at a time. Cook the pakoras for 3–4 minutes.
- When golden brown, remove the pakoras with a slotted spoon and place on kitchen paper to drain. Repeat until all of the pakoras are cooked. Serve with the dip.
Notes
Nutrition
