Pakoras aux Légumes
Bouchées de chou-fleur, pomme de terre, épinards et oignon trempées dans une pâte légère à la farine de pois chiche épicée, puis frites.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitWhisk the batter
Whisk the chickpea flour, rice flour, turmeric, chili powder, chaat masala, ajwain and salt with the water to a smooth batter about as thick as pancake batter. Rest it for 10 minutes so the flour hydrates.
Prepare the vegetables
Pat all the vegetables completely dry — wet vegetables make the batter slide off and the oil spit.
Dip and fry
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Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Whisk the batter
Whisk the chickpea flour, rice flour, turmeric, chili powder, chaat masala, ajwain and salt with the water to a smooth batter about as thick as pancake batter. Rest it for 10 minutes so the flour hydrates.
Prepare the vegetables
Pat all the vegetables completely dry — wet vegetables make the batter slide off and the oil spit.
Dip and fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The word pakora comes from Sanskrit roots meaning a small cooked lump. Every region of India fries its own variations — chilies in Rajasthan, plantain in Kerala, eggplant slices in Bengal where they're called beguni.
Mixed vegetable pakoras are a staple of festivals, family gatherings and roadside tea stalls alike.
⭐ Why It's Famous
Endlessly adaptable and naturally gluten-free, pakoras turn almost any vegetable into a crowd-pleasing snack.
💡 Fun Fact
A spoonful of rice flour in the batter is a common home cook's trick — it keeps pakoras crisp long after frying.
Across India
28.61°N, 77.21°E
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