A beautifully plated dish of Pakoris, featuring crispy, golden-brown vegetable fritters made with a spiced chickpea flour batter. The pakoris are arranged on a rustic ceramic plate, garnished with fresh coriander. A small bowl of tamarind chutney sits beside them for dipping. The plate rests on a wooden table, with a few scattered spices and a side of masala chai. Soft, warm lighting enhances the inviting and flavorful presentation.

Spicy Vegetable Pakoris

These crispy, spicy vegetable fritters (pakoris) are perfect as a snack or appetizer, paired with a tangy tamarind chutney for the ultimate flavor experience.
Portions:8 servings
Preparation Time: 20 minutes
Cooking Time:30 minutes
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Equipment

  • Wok or karhai (deep-frying pan)
  • mixing bowl
  • slotted spoon

Ingredients

  • For the batter:
  • 100 g 4 oz chickpea flour (besan)
  • 1 tsp salt
  • ¼ tsp ground turmeric
  • ¼ tsp ground cumin
  • ¼ tsp bicarbonate of soda
  • ½ tsp freshly ground black pepper
  • ½ tsp cayenne pepper optional
  • For the filling:
  • 3 medium potatoes peeled
  • Vegetable oil for deep-frying
  • Salt and freshly ground black pepper to taste
  • To serve:
  • Plain Tamarind Chutney

Instructions

  • To make the batter, sift the chickpea flour into a mixing bowl.
  • Gradually mix in about 200 ml (7 fl oz) water until the batter is thick enough to coat the vegetables.
  • Add the salt, turmeric, cumin, bicarbonate of soda, black pepper, and cayenne pepper (if using) to the batter, and mix well.
  • Cut the potatoes into thin rounds, about 1 mm (⅛ inch) thick, and immerse them in a bowl of cold water to prevent browning.
  • Pour enough oil into a wok, karhai, or other deep-frying pan to give a 6–7.
  • 5 cm (2½–3 inch) depth in the middle.
  • Heat the oil over low to medium heat until it’s hot but not smoking.
  • Take a few potato slices at a time, wipe them dry, and dip them in the batter.
  • Drop them into the hot oil in a single layer.
  • Fry the pakoris slowly for 7–10 minutes on each side until golden brown and cooked through.
  • Remove them with a slotted spoon and drain on kitchen paper.
  • Sprinkle with salt and freshly ground black pepper.
  • Keep the cooked pakoris hot while frying the remaining batches in the same way.
  • Serve the pakoris while they are crisp and hot, with Plain Tamarind Chutney as a dip.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a side of crisp salad or as an appetizer with drinks for a deliciously spicy snack.
Wine Advice:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer to complement the flavors of the pakoris.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 12 g | Fiber: 4 g | Sugar: 3 g | Salt: 1 mg
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Recipe Category Side Dish / Snacks / Starters
Country India
Season: All seasons
Diets Vegetarian
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