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Punjabi Vegetable Pakora (Crispy Mixed Vegetable Fritters)

Course Appetizer, Ramadan Special, Snack
Cuisine Indian, pakistani
Serving: 4 person
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

Vegetables

  • 1 onion thinly sliced
  • 1 potato thinly sliced or julienned
  • 6 spinach leaves chopped
  • 2 tablespoons eggplant baingan, thinly sliced
  • 2 tablespoons fresh green coriander dhaniya, chopped
  • 2 green chilies finely chopped

Spices

  • ½ tablespoon salt to taste
  • 1 tablespoon red chili powder
  • ½ tablespoon coriander seeds powder khush daniya
  • ½ tablespoon cumin seeds zeera
  • ½ tablespoon garam masala
  • ½ teaspoon black pepper powder
  • ¼ teaspoon fennel seeds sonf
  • ¼ teaspoon carom seeds ajwain

Batter

  • 1 cup gram flour besan
  • Water as needed to make batter 1 egg for mixing batter

For Frying

  • Oil for deep frying

Instructions
 

  • In a large bowl, add sliced onion, potato, spinach, eggplant, green chilies, and chopped coriander.
  • Add salt, red chili powder, coriander powder, cumin seeds, garam masala, black pepper, fennel seeds, and ajwain. Mix well.
  • Add gram flour (besan) and mix with the vegetables.
  • Gradually add a little water to make a thick batter that coats the vegetables.
  • Heat oil in a deep pan over medium heat.
  • Drop small portions of the mixture into the hot oil.
  • Fry for 4–5 minutes until golden brown and crispy.
  • Remove pakoras and place them on paper towels to remove excess oil.
  • Serve hot with mint chutney or ketchup.

Notes

Tips for Perfect Pakoras

  • Use thinly sliced vegetables so they cook quickly and evenly.
  • Add only egg instead of water to the batter; thick batter creates crispier pakoras.
  • Add rice flour (optional) if you want extra crunch.
  • Fry on medium heat to ensure the pakoras cook properly inside.
  • Serve immediately because pakoras lose crispiness if kept for too long.