Vegetable Pakoras

This is a slight modification of a straightforward recipe for pakora. Serve with Indian sauces (tamarind, mint, spicy tomatoes) and enjoy.


  • 1 cup chickpea flour
  • ½ teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • 2 cloves garlic, crushed
  • ¾ cup water
  • 1 quart oil for deep frying
  • ½ head cauliflower- broken into small florets
  • 2 onions, sliced into rings and then chopped into 3/4 inch pieces


  1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  2. Add water  and mix to form a thick, smooth batter.
  3. Bring oil in a deep-fat fryer to 375 degrees F.
  4. Coat the cauliflower and onions in the batter and balls 1- 1½ inch diameter.
  5. Fry coated vegetables without crowding until golden brown, about 4 to 5 minutes.
  6. Drain on paper towels before serving.

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