Think crispy, golden, battered, and pan-fried vegetables with big curry flavor. They’re similar to a classic onion ring but somehow better. And you can use just about any vegetable you have on hand. However, I’ve found this combo to be best. I even include my go-to, 5-minute green chutney dipping sauce. Shall we?
Origins of Pakoras
It’s believed that pakoras originated in northern India and are popular throughout India, Pakistan, Nepal, and Bangladesh. They are often served as street food and as a starter at weddings. Vegetable pakoras can be made from many types of vegetables and are typically deep fried and served with chutney. For our inspired version, we pan-fried instead of deep frying. You can find a more traditional preparation here.
How to Make This Recipe
This recipe comes together in 30 minutes! And the ingredients are simple. The only thing you may have to get is chickpea flour, which I’m realizing is quite useful to have around for gluten-free cooking. The batter is a mixture of water, chickpea flour (which makes this recipe vegan and gluten-free!), and spices. And, for the vegetables, I went with thinly sliced red onion, yellow potatoes, and cauliflower. I also tested red bell peppers and zucchini but didn’t enjoy them quite as much. Let’s talk cooking methods. I know that some of you are going to prefer a baked (low-fat) method, which I include in the notes. But, in my opinion, pakoras are an occasional treat worth splurging on. I highly recommend going for pan-fried, which doesn’t call for too much oil. The texture is noticeably crispier, the overall flavor is better, and the cooking process goes much faster. However, if you’d rather go oil-free, baking is great too. While your pakoras are crisping up, all that’s left to do is make my 5-minute, go-to green chutney*, which makes this recipe in my opinion. Who wants a naked pakora? Not I. *Note: you can learn more about chutney and its origin here. I hope you LOVE these pakoras! They’re: SimpleCrispySubtly spicedSo flavorfulEasy to make& Delicious These would make the perfect snack or side to dishes like my 1-Pot Sweet Potato Kale Curry, Coconut Red Curry with Chickpeas, Yellow Curry with Mango, or 1-Pot Lentil Dal. For more curry snacks, check out my Curried Cashews, Red Curry Cauliflower Wings, or Samosa Potato Cakes. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends! *Consider this my inspired version of pakoras! I rarely go to the most traditional route when testing my recipes and make substitutions and modifications where I feel it benefits the flavor and texture while keeping special dietary needs in mind.
