Do you feel like indulging in something savory and crispy? Try this Mixed Vegetable Pakora recipe! It’s a delicious blend of fresh vegetables, fragrant spices, and a tasteful crunchy texture that guarantees a burst of flavors with every mouthful.

Mixed Vegetable Pakora is a simple yet delicious Pakistani recipe where assorted vegetables are dipped in a spiced gram flour batter and then deep-fried until they turn beautifully golden and crispy. The main ingredients typically include a variety of vegetables like potatoes, onions, spinach, and cauliflower.

Once cooked, these pakoras look wonderfully appetizing with their golden-brown crust, and you can see bits of colorful vegetables peeking through. They’re a perfect snack for a rainy day or any time you crave something crunchy and flavorful.

Ingredients used in mixed vegetable pakora recipe

To cook Mixed Vegetable Pakora these simple ingredients are used:

Gram Flour (Besan) – 1 cup
Water – As required to make a thick batter
Potatoes – 1/2 cup, thinly sliced
Onion – 1 medium, thinly sliced
Spinach – 1/2 cup, roughly chopped
Cauliflower – 1/2 cup, small florets
Green Chilies – 2, finely chopped (adjust to taste)
Red Chili Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Cumin Seeds – 1 tsp
Salt – To taste
Baking Soda – A pinch (optional, for extra crispiness)
Oil – For deep frying.

Cooking tools required for mixed vegetable pakora recipe

Ready to make some tasty Mixed Vegetable Pakoras? Here’s the cooking tools you need:

Mixing Bowl: A large bowl to mix your batter and vegetables together.
Whisk or Spoon: Essential for combining the gram flour and spices evenly.
Knife and Cutting Board: To slice and chop your vegetables precisely.
Deep Frying Pan or Kadai: Perfect for deep-frying and achieving that golden, crispy texture.
Slotted Spoon: To safely remove your pakoras from the hot oil.
Paper Towels: Handy for draining excess oil from your freshly fried pakoras.
Measuring Cups and Spoons: For accurate measurements of ingredients.

How to make mixed vegetable pakora recipe: Step by step process;

Here’s a step by step process to make Mixed Vegetable Pakora Recipe:

Prepare the Vegetables: Thinly slice the potatoes and onions, chop the spinach, and cut the cauliflower into small florets. Keep them aside.
Make the Batter: In a large mixing bowl, add 1 cup of gram flour (besan). Gradually add water and whisk until you have a thick, lump-free batter. The consistency should be such that it coats the back of a spoon.
Spice it Up: To the batter, add red chili powder, turmeric powder, cumin seeds, chopped green chilies, and salt. Mix well to ensure even distribution of spices.
Combine Vegetables and Batter: Add the prepared vegetables to the batter. Stir well, ensuring each piece of vegetable is well coated with the batter.
Heat the Oil: In a deep frying pan or kadai, heat the oil for deep frying. The oil should be medium hot; you can test this by dropping a small amount of batter into the oil. If it rises to the surface immediately without browning too quickly, it’s ready.
Fry the Pakoras: Drop spoonfuls of the batter-coated vegetables into the hot oil. Do not overcrowd the pan. Fry them until they turn golden brown and crispy, turning them occasionally for even cooking.
Drain and Serve: Once the pakoras are cooked, use a slotted spoon to remove them from the oil. Drain on paper towels to remove excess oil. Serve hot with chutney or ketchup.

Expert tip

One key tip for making the best pakoras is to not make the batter too runny. A thicker batter adheres better to the vegetables, ensuring each pakora is well-coated and turns out perfectly crispy. This can solve the common problem of soggy or poorly formed pakoras. Remember, the consistency of your batter can make or break your pakoras.

Serving tips

Try your Mixed Vegetable Pakora with these accompaniments, each adding a unique flavor to this snack:

Mint or Coriander Chutney: A classic, zesty dip that adds a refreshing contrast.
Tamarind Chutney: Sweet and tangy, it complements the spicy notes of the pakoras.
Yogurt or Raita: Offers a cool, creamy texture to balance the spices.
Masala Chai: A hot cup of spiced tea pairs wonderfully with the crispy snack.
Ketchup: A simple yet popular choice, especially for those who prefer less spice.

Check more sides recipes

Chicken spaghetti recipe
Chicken pasta recipe
Creamy pasta recipe
Chicken Chow Mein Recipe
Katori Chaat recipe
Masala macaroni recipe

Storage instructions

Keep the crunch and flavor of your Mixed Vegetable Pakoras intact with these easy storage and reheating steps:

To Store:

Let the pakoras cool completely at room temperature. Once cooled, store them in an airtight container. They can be kept in the refrigerator for up to 3 days.

To Reheat:

Preheat your oven or air fryer to 350°F (180°C). Spread the pakoras on a baking sheet or air fryer basket and heat for about 5-7 minutes until they’re hot and crispy again. Avoid using a microwave as it can make them soggy.

Conclusion

Discover the irresistible delight of Pakistani Mixed Vegetable Pakoras, a fusion of flavors and textures that’s a hit for any occasion. Whether it’s a cozy family gathering or a lively evening with friends, this easy-to-make snack is sure to impress. Don’t hesitate to put your own spin on this timeless recipe, as cooking is all about experimentation and sharing. Try these Pakoras today and elevate your culinary experience with every bite.

Made these pakoras? I’d love to see how they turned out. Share your culinary creations with me.

Frequently asked questions

How Do You Keep Vegetable Pakoras Crispy?

To keep vegetable pakoras crispy, it’s important to make a thick batter and avoid using vegetables with high water content. Once cooked, place them on a cooling rack instead of kitchen paper.

Why is My Pakora Not Crispy?

A common reason for pakoras not being crispy is using too much water in the batter.

Can Different Types of Flour Be Used in the Batter?

Yes, besides besan (gram flour), rice flour or cornflour can be added for extra crispiness.

Can You Reheat Pakoras?

Pakoras are best enjoyed fresh but can be reheated. Lay them on a baking tray and warm them for a few minutes.