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Crispy Vegetable Pakoras

Rated as 4.57 out of 5 Stars
44

"These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus."
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Ingredients

25 m servings 217
Original recipe yields 6 servings (3 cups)

Directions

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  1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts


Per Serving: 217 calories; 15.9 15.9 4.6 0 406 Full nutrition

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Reviews

Read all reviews 78
  1. 106 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Love this recipe... I'm a midwesterner who married an Indian, so I'm always looking for recipes that make him call me his "Indian wife"-- this is one! For our tastes, I double all the spices in...

Most helpful critical review

This was a very simple, tasty pakora recipe. I would have suggested a little more spices, and especially salt. I made it with sliced potatoes and it was good. Make sure you get the oil very hot ...

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Love this recipe... I'm a midwesterner who married an Indian, so I'm always looking for recipes that make him call me his "Indian wife"-- this is one! For our tastes, I double all the spices in...

Yum! I took another user's advice and diced the vegetables and just mixed them with the batter. I fried them in about 1/2 inch of oil to prevent them from falling apart. The vegetables I used we...

These were a big hit! The batter has a wonderful flavour, and they stay crunchy for a few hours. I'm not sure how well they keep past then, because they didn't last long enough to find out. I ad...

This recipe was quite tasty and authentic. I've made it twice now with only a few minor adjustments: 1 tsp chili powder for a bit more spice, 1 tsp garlic powder instead of cloves, and a handful...

Wow! just like the restaurant! I was specifically looking for a pakora recipe, not expecing to find one and it's great. So crispy and spicy, just like the restaurant's. ALl I need now is to find...

I have always loved Pakora's. They are my favorite indian appetizer and these were fabulous. I have never made these before and now I may never order them at a restaurant again.

This was a very simple, tasty pakora recipe. I would have suggested a little more spices, and especially salt. I made it with sliced potatoes and it was good. Make sure you get the oil very hot ...

i just made this for lunch, and it was excellent. i scaled this recipe to 1 serving, because all i had was a little bit of cauliflower left. i didn't have coriander, turmeric or any of the other...

I couldn't cook these things fast enough. Everybody was eating them as soon as they were done. I had to make another batch, to satisfy my hungry horde...