Vegetable Pakoras

by Zarina
Vegetable Pakoras

What’s fabulous about these little crispy bites is that you can literally use up whatever veggies you have lingered at the back of your fridge!  Here I used carrots, aubergines, red pepper, cabbage, green beans, onions and spring onions… all julienned and mixed with gram flour, cornflour, lots of spices, ginger, garlic, fresh chillis and coriander, then fried to golden crisp perfection.  The perfect snack… I literally can’t stop eating them!!

Vegetable Pakoras

Vegetable Pakoras

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • ¾ cup Gram flour
  • ¾ cup Cornflour
  • ½ tbsp Ginger minced
  • ½ tbsp Garlic crushed
  • ½ cup Chopped coriander leaves
  • 1 tsp Garam Masala powder
  • 1 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Sweet Paprika
  • ½ tsp Pepper
  • 1 tbsp Salt
  • 3 Green chilli chopped fine
  • Oil for frying
  • 2 Carrots julienned
  • 3 Baby Aubergines julienned
  • 1 Red Pepper julienned
  • ½ cups Cabbage julienned
  • A small handful of green beans julienned
  • 1 Onion sliced thin
  • ½ cup Spring Onions sliced thin


  1. Add all the vegetables to a large bowl with ginger, garlic, coriander, garam masala, chilli powder, cumin, coriander powder, paprika, salt, pepper and chillis.
  2. Mix everything well and squeeze them slightly to release any moisture
  3. Add the gram flour to the bowl, then add a few tablespoons of water to make it into a stiff dough
  4. Heat the oil to 180°C
  5. Take a handful of the mix and squeeze it into a flat round disc shape. Make sure the veggies are sticking to each other when placed into the oil.
  6. Use a slotted spoon to drop the disc into the oil carefully. The pakora should rise without browning a lot.
  7. Fry for about 4 mins until golden and crispy, continuously stirring
  8. You may also need to add a little water or gram our to the mixture at this point if the veggies are not holding together
  9. Repeat, frying the remaining mixture in batches and drain on kitchen paper and keep warm in the oven as you go
  10. Serve hot and crispy immediately with mint and coriander chutney
  11. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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