mix pakora
22 Fév

Pakora aux légumes mélangés: recette respectueuse des légumes


Who doesn’t love a freshly fried donut? This fried pakora recipe is packed with onions, zucchini and cauliflower and is flavored with a blend of dried herbs and spices.

What is Pakora?

Pakora is a classic Indian dish of vegetables coated in batter and fried until golden brown and crispy. The vegetables are fried in a batter made from chickpea flour, which makes these fritters naturally gluten-free.

You can use any vegetable to make pakoras, but this vegetable pakora recipe uses a mix of zucchini, onions, and cauliflower, plus a few key spices to add lots of flavor. Other popular pakoras include paneer, potato slices, or green chili for those who like it a little hot!

Mixed Vegetable Pakora Ingredients

Pakora recipes vary, but the main ingredients in this vegetarian pakora recipe include:

  • Mixed vegetables (onion, zucchini and cauliflower)
  • Chick pea flour
  • Spices (red chilli powder, turmeric, cumin, cardamom, fenugreek leaves and carom seeds)
  • Cornstarch
  • Water
  • Salt
  • Frying oil

Adding a little cornstarch or rice flour is essential to these Indian pakoras, which makes them extra crispy. However, dried star fruit and fenugreek leaves are optional, but worth seeking out as they add a lovely herbal and fragrant flavor to the pakoras.

If you’ve never heard of carom seeds (ajwain in Hindi), they imbue every dish with a slightly bitter, pungent flavor similar to anise or oregano.


How to make pakoras at home

This vegetable pakora recipe is incredibly easy to make at home. You will first need to prepare the vegetables and the fresh chilli and mix them in a bowl. Next, combine the chickpea flour, cornstarch, spices, and water in a large bowl to create the paste.

Add the mixed vegetables to the batter and toss to coat. Drop the batter-covered vegetables one at a time into a skillet filled with hot oil and fry for 2-3 minutes on each side or until golden brown.

Because vegetable pakoras are fried, they are best while still warm. Pakoras don’t reheat well, so scale down this recipe if you’re feeding a small crowd.

Tips for the best pakoras

  • If you’re worried about frying, the main thing to remember is to make sure the oil is hot enough. If your oil is not at the correct temperature, your donuts will sit too long, absorb oil, and taste soggy.
  • When you pour the vegetables into the hot oil, make sure the pakoras don’t touch each other. Otherwise, they will stay together.
  • Sprinkle with a little Chaat Masala or Himalayan pink salt as soon as they come out of the oil.
  • Serve the vegetable pakoras with a drizzle of fresh lime and cilantro or tamarind chutney.
  • Looking for other vegetables that taste delicious in homemade pakoras? Bring starchy potatoes or fresh spinach leaves!


  • To check if the oil is hot enough, add a tiny bit of batter to the oil. The batter should bubble and rise to the top.
  • Make sure the pakoras are not touching each other in the hot oil or they will stick together.

Serve your vegetable pakoras in style

At their best, pakoras turn your favorite veggies into crispy, golden fritters that will satisfy your comfort food cravings. In India, pakoras are often served during afternoon tea. There’s nothing quite like warm pakoras with fragrant, creamy chai!

If you want to try these dishes and tickle your taste buds, then enter Kashmir Valley . We are the best Indian restaurant in Pars offering a variety of vegetarian and non-vegetarian starters, main courses, sides, roti/bread, drinks and desserts for the sweet tooth. We proudly serve the most popular Indian dishes at economical rates.

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