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Punjabi Vegetable Pakora (Crispy Mixed Vegetable Fritters)

Punjabi Vegetable Pakora (Crispy Mixed Vegetable Fritters)

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 person
Course: Appetizer, Ramadan Special, Snack
Cuisine: Indian, pakistani
Ingredients Method Notes

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

Method
 

  1. In a large bowl, add sliced onion, potato, spinach, eggplant, green chilies, and chopped coriander.
  2. Add salt, red chili powder, coriander powder, cumin seeds, garam masala, black pepper, fennel seeds, and ajwain. Mix well.
  3. Add gram flour (besan) and mix with the vegetables.
  4. Gradually add a little water to make a thick batter that coats the vegetables.
  5. Heat oil in a deep pan over medium heat.
  6. Drop small portions of the mixture into the hot oil.
  7. Fry for 4–5 minutes until golden brown and crispy.
  8. Remove pakoras and place them on paper towels to remove excess oil.
  9. 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.