Vegetable Pakoras with Green Chutney Recipe
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.
- 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
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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
