Vegetable Pakoras with Green Chutney Recipe

Introduction

Vegetable pakoras are crispy, flavorful fritters perfect as a snack or appetizer. Made with mixed vegetables coated in a spiced chickpea flour batter and served with a refreshing green chutney, they offer a delicious taste of Indian cuisine right at home.

Ingredients

• 500g (1 lb) peeled, trimmed, mixed vegetables, cut into fine matchsticks
• Vegetable oil, for deep-frying
• Besan batter:
• 250g (9 oz) besan (chickpea flour)
• 1 tsp chilli powder
• 1½ tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp salt
• ⅓ cup plain yoghurt
• 100ml (3½ fl oz) water
• 1½ tbsp vegetable oil
• Green chutney:
• 1½ packed cups coarsely chopped coriander (cilantro), including stalks
• 1½ packed cups mint leaves
• 2 cloves garlic, coarsely chopped
• 3-4 small green chillies (or to taste), coarsely chopped
• 1 large shallot, coarsely chopped
• 3 tbsp lemon or lime juice
• 2 tbsp water
• 2 tsp sugar
• 1 tsp salt

Instructions

1. Step 1: Preheat the oven to 130°C (260°F) and line an oven tray with several layers of kitchen towel. Heat enough vegetable oil in a large saucepan to 180°C (350°F) for deep-frying.
2. Step 2: For the batter, whisk together besan, chilli powder, garam masala, turmeric, cumin, and salt in a large bowl. In a small jug, combine yoghurt, water, and vegetable oil. Make a well in the besan mixture and gradually whisk in the yoghurt mixture to form a very thick, smooth batter. Switch to a spoon when it becomes too stiff to whisk. Set aside.
3. Step 3: Prepare the green chutney by blending coriander, mint, garlic, green chillies, shallot, lemon or lime juice, water, sugar, and salt until smooth. Transfer to a serving bowl.
4. Step 4: Add the vegetables to the batter and, using clean hands, mix thoroughly to coat the vegetables evenly.
5. Step 5: Working in batches, take quarter-cup portions of the pakora mixture and shape each into a loosely flat fritter. Carefully drop into the hot oil and fry for 6-8 minutes, turning halfway, until deep golden and cooked through. Smaller fritters may cook in around 3 minutes — watch their color closely. Remove and drain on the lined tray, sprinkle with salt, and keep warm in the oven while frying the remaining pakoras. Serve with green chutney.

Tips & Variations

• Use a mixture of sturdy vegetables like potato, carrot, cauliflower, and spinach for the best texture and flavor.
• Adjust the level of green chillies in the chutney to suit your heat preference.
• For a gluten-free snack, ensure your besan (chickpea flour) is certified gluten-free.
• If you prefer a milder pakora, reduce chilli powder or omit the garam masala.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 180°C (350°F) for about 10 minutes to retain crispiness. The green chutney can be kept in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake pakoras instead of deep-frying?

Baking pakoras is possible but they won’t be as crispy as deep-fried. For best results, bake on a greased tray at 200°C (400°F) for 20-25 minutes, flipping halfway through.

What vegetables work best for pakoras?

Firm vegetables like potatoes, carrots, cauliflower, onions, and spinach work well. Cut them into thin matchsticks or small pieces to ensure even cooking.

Vegetable Pakoras with Green Chutney Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Crispy and flavorful Vegetable Pakoras served with a vibrant homemade green chutney. These deep-fried Indian snacks feature mixed vegetables coated in a spiced besan (chickpea flour) batter, making them a perfect appetizer or party snack with a tangy, fresh herb chutney for dipping.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (about 16 pakoras) 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable Pakoras

• 500g (1 lb) peeled, trimmed, mixed vegetables, cut into fine matchsticks
• Vegetable oil, for deep-frying

Besan Batter

• 250g (9 oz) besan (chickpea flour)
• 1 tsp chilli powder
• 1½ tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp salt
• ⅓ cup plain yoghurt
• 100ml (3½ fl oz) water
• 1½ tbsp vegetable oil

Green Chutney

• 1½ packed cups coarsely chopped coriander (cilantro), including stalks
• 1½ packed cups mint leaves
• 2 cloves of garlic, coarsely chopped
• 3–4 small green chillies (or to taste), coarsely chopped
• 1 large shallot, coarsely chopped
• 3 tbsp lemon or lime juice
• 2 tbsp water
• 2 tsp sugar
• 1 tsp salt

Instructions

1. Preheat and Prepare Oil: Preheat the oven to 130°C (260°F) and line an oven tray with several layers of kitchen towel. Heat enough vegetable oil in a large saucepan for deep-frying to 180°C (350°F).
2. Make the Batter: In a large bowl, whisk together the besan, chilli powder, garam masala, ground turmeric, ground cumin, salt, and pepper. In a small jug, combine the yoghurt, water, and vegetable oil. Create a well in the dry mixture and gradually whisk in the yoghurt mixture to form a very thick, smooth batter. Switch to a metal spoon when it becomes too stiff to whisk. Set aside.
3. Prepare the Green Chutney: Combine coriander, mint leaves, garlic, green chillies, shallot, lemon or lime juice, water, sugar, and salt in a blender or food processor. Blend until smooth. Transfer to a serving bowl and set aside.
4. Combine Vegetables and Batter: Add the finely cut mixed vegetables into the thick besan batter. Using clean hands, thoroughly mix the vegetables into the batter ensuring they are evenly coated.
5. Deep-fry the Pakoras: Working in batches, scoop about a quarter-cupful of the mixture and shape each into a loosely flat fritter by hand. Carefully drop each into the hot oil. Fry for 6-8 minutes, flipping about halfway, until deep golden and cooked through. Smaller pakoras may take about 3 minutes. Remove with a slotted spoon and place on the lined tray. Sprinkle with salt and keep warm in the oven while frying remaining pakoras.
6. Serve: Serve the hot pakoras immediately with the fresh green chutney for dipping or spreading.

Notes

• Ensure the batter is very thick to help it hold onto the vegetables during frying.
• Maintain oil temperature at 180°C (350°F) for even cooking and crispiness.
• Use a slotted spoon to safely remove pakoras from hot oil.
• The pakoras can be made smaller for party snacks or larger for a more substantial serving.
• Keep pakoras warm in a low oven while frying the rest to retain crispness.
• The green chutney can be made ahead and refrigerated for up to 2 days.

Keywords: vegetable pakoras, green chutney, Indian snacks, deep-fried pakoras, chickpea flour fritters, Indian appetizer, vegetarian pakoras