Vegetable pakoras are a popular Indian-style snack made by coating vegetables in a spiced chickpea flour batter and deep-frying them until golden and crispy. Paired with a refreshing cilantro mint lime yogurt dip, these savory fritters are bursting with flavor and perfect as an appetizer, tea-time treat, or party snack.
Why You’ll Love This Recipe
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Crispy on the outside, tender on the inside—perfect texture in every bite
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Uses fresh, wholesome vegetables and aromatic spices
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Comes with a cool, tangy yogurt dip that balances the heat
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Vegetarian and easily adaptable for gluten-free or vegan diets
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Simple to prepare with pantry-friendly ingredients
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Great for entertaining or enjoying with family
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Yogurt Dip
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• Zest and juice of 1 lime
• 1 cup plain Greek yogurt
• 3–4 ice cubes
• ½ teaspoon salt (adjust to taste)
For the Pakora Batter
• 1 cup chickpea flour (also called gram flour or besan)
• ½ teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground fenugreek (optional but adds a unique earthy note)
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon kosher salt
• ¾ cup water (adjust for consistency)
For the Vegetables
• 1 medium yellow onion, grated
• 1 medium potato, peeled and grated
• ½ head of cauliflower or broccoli, finely chopped or grated
• 1 tablespoon fresh ginger, finely minced
• ¼ cup fresh cilantro leaves, roughly chopped
For Frying
• Vegetable oil, for shallow frying (such as canola or sunflower oil)
Directions
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Make the Yogurt Dip
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In a blender, combine mint leaves, cilantro leaves, lime zest, lime juice, Greek yogurt, ice cubes, and salt.
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Blend on high for 1 minute until smooth and creamy.
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Taste and adjust salt or lime as needed. Refrigerate until ready to serve.
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Prepare the Batter
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In a large mixing bowl, sift the chickpea flour to eliminate lumps.
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Add turmeric powder, ground cumin, ground coriander, fenugreek powder, cayenne pepper, and salt.
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Slowly add water while whisking until a very thick batter forms. Set aside.
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Prepare the Vegetables
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Grate the onion and potato. Finely chop or grate the cauliflower or broccoli.
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Add the ginger and chopped cilantro.
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Lightly season the vegetables with a small pinch of salt.
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Combine Vegetables with Batter
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Fold the seasoned vegetables into the chickpea flour batter.
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The vegetables will release moisture, slightly loosening the batter.
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Let the mixture rest for 30 minutes to allow the flavors to meld.
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You can also refrigerate it overnight for convenience.
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Fry the Pakoras
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In a deep skillet or frying pan, heat about 1 inch of oil over medium heat.
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Once hot, drop spoonfuls of the batter (about golf ball size) into the oil.
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Fry the pakoras in batches, turning occasionally, until golden brown and crispy on all sides (about 3–5 minutes per batch).
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Remove with a slotted spoon and drain on paper towels.
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Serve
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Arrange the hot pakoras on a serving plate.
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Serve with the chilled cilantro mint lime yogurt dip on the side.
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Servings and timing
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Servings: Serves 4–6 as an appetizer
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Prep Time: 20 minutes
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Resting Time: 30 minutes
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Cook Time: 10–15 minutes
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Total Time: Approximately 1 hour including rest
Variations
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Swap or mix vegetables such as grated carrots, spinach, or shredded zucchini.
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Add chopped green chili for extra spice.
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Use only chickpea flour to make the recipe fully gluten-free.
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Replace yogurt with coconut or soy yogurt for a vegan dip.
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Instead of shallow frying, try air-frying or baking (though texture will vary).
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Add a pinch of garam masala or chaat masala to the batter for extra depth.
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Serve with tamarind chutney, tomato ketchup, or hot sauce as alternative dips.
Storage/Reheating
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Storage: Keep leftover pakoras in an airtight container in the refrigerator for up to 2 days. Store the yogurt dip separately in a sealed container.
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Reheating: Reheat pakoras in a preheated oven at 350°F (180°C) for 5–8 minutes until crispy. Avoid microwaving, as it makes them soggy.
FAQs
What flour is best for pakoras?
Chickpea flour (also called besan or gram flour) is the traditional choice. It gives a nutty flavor and crisp texture, but all-purpose flour can be used as a substitute.
Can I make pakoras gluten-free?
Yes, use only chickpea flour and ensure all your other ingredients (like spices) are gluten-free.
Can I prepare the batter ahead of time?
Yes, the batter can be made up to a day in advance. Store it covered in the fridge and stir before frying.
Are pakoras spicy?
They have a mild to moderate heat. You can reduce or eliminate the cayenne pepper for a milder version.
What other dips can I serve with pakoras?
Besides the cilantro mint yogurt dip, pakoras pair well with tamarind chutney, mint chutney, or even a simple garlic yogurt sauce.
Can I bake or air fry pakoras instead of frying?
Yes, though the texture will differ. Bake at 400°F (200°C) for about 20 minutes or air fry at 375°F (190°C) for 10–15 minutes, turning halfway.
How do I keep pakoras crispy after frying?
Drain them on paper towels and avoid stacking. Reheat in the oven before serving if needed.
What oil should I use for frying?
Use any neutral-flavored oil with a high smoke point such as canola, vegetable, sunflower, or peanut oil.
Can I freeze pakoras?
Yes, let them cool completely, then freeze in a single layer. Reheat in the oven directly from frozen.
Are these pakoras vegan?
The pakoras themselves are vegan. For a fully vegan dish, replace the yogurt in the dip with a plant-based alternative.
Conclusion
Vegetable pakoras are a crispy, golden treat packed with the flavors of fresh vegetables, warm spices, and herbs. They’re perfect for dipping, sharing, and enjoying any time you crave something crunchy and savory. With easy variations and a simple prep process, this classic Indian snack is sure to become a favorite in your kitchen.
