Vegetable Pakora
Crispy fritters of cauliflower and spinach leaves bound in a chickpea flour batter seasoned with ground coriander, cumin, and garam masala.
TOTAL TIME
45 min
ACTIVE TIME
45 min
QUANTITY
~1.8 l
DIFFICULTY
Medium
CUISINE
Indian
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/16
Tools0/15
Ingredients0/16 gathered · 4 servings
1piece
1piece
1piece
15g
200g
40g
1tsp
1tsp
0.5tsp
0.5tsp
0.25tsp
1.5tsp
160ml
1l
150g
80g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1piece | — | — | ||
| 2 | | 1piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 15g | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 40g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 0.25tsp | — | — | |
| 12 | | 1.5tsp | — | — | |
| 13 | | 160ml | — | — | |
| 14 | | 1l | — | — | |
| 15 | | 150g | — | — | |
| 16 | | 80g | — | — |
Tools16 items
Serveware1 item
Procedure33 steps
1 of 33
Peel the potato, removing all the skin.
Maris Piper · 1 piece
⏱ 1 min
ResultPeeled potato3 of 33
Peel the onion, removing the papery outer skin.
White onion · 1 piece
⏱ 30s
ResultPeeled onion5 of 33
Chop the fresh green chilli finely.
Fresh green chillies · 1 piece⏱ 1 min
ResultFinely chopped green chilliesused in step 206 of 33
Chop the coriander leaves roughly.
Coriander leaves · 15 g⏱ 1 min
ResultChopped corianderused in step 217 of 33
Add the chickpea flour to a large mixing bowl.
Chickpea flour · 200 g
⏱ 15s
ResultChickpea flour8 of 33
Add the rice flour to the chickpea flour.
Rice flour · 40 g⏱ 15s
ResultChickpea flour and rice flour9 of 33
Add the ground cumin to the flour mixture.
Ground cumin · 1 tsp⏱ 10s
ResultChickpea flour and rice flour and ground cumin10 of 33
Add the ground coriander to the spiced flour mixture.
Ground coriander · 1 tsp⏱ 10s
ResultChickpea flour and rice flour mixture11 of 33
Add the garam masala to the spiced flour mixture.
Garam masala · 0.5 tsp⏱ 10s
ResultChickpea flour and rice flour mixture12 of 33
Add the chilli powder to the rice flour and chickpea flour mixture.
Chilli powder · 0.5 tsp⏱ 10s
ResultChickpea flour and rice flour mixture13 of 33
Add the turmeric to the spiced flour mixture.
Turmeric · 0.25 tsp⏱ 10s
ResultChickpea flour and rice flour mixture14 of 33
Add the salt to the spiced flour mixture.
Salt · 1.5 tsp⏱ 10s
ResultChickpea flour and rice flour mixture15 of 33
Whisk the rice flour and chickpea flour mixture together to combine the dry ingredients.
⏱ 1 min
ResultCombined dry spice and flour mixture16 of 33
Add the cold water to the dry spice mix.
Cold water · 160 ml⏱ 15s
ResultCombined dry spice and flour mixture and cold water17 of 33
Whisk the batter until smooth and lump-free.
⏱ 2 min
ResultPakora batter18 of 33
Add the sliced potato to the batter.
⏱ 10s
ResultThinly sliced potato and pakora batter19 of 33
Add the sliced onion to the batter.
⏱ 10s
ResultThinly sliced onions and thinly sliced potato and pakora batter20 of 33
Add the chopped green chilli to the batter.
⏱ 10s
ResultThinly sliced potato and pakora batter mixture21 of 33
Add the chopped coriander leaves to the batter.
⏱ 10s
ResultThinly sliced potato and pakora batter mixture22 of 33
Rinse the cauliflower under cold running water in a colander.
Cauliflower · 150 g
⏱ 30s
ResultRinsed cauliflower23 of 33
Chop the rinsed cauliflower into small florets.
⏱ 1 min
ResultSmall cauliflower florets24 of 33
Add the cauliflower florets to the batter.
⏱ 10s
ResultThinly sliced potato and pakora batter mixture25 of 33
Rinse the spinach leaves under cold running water in a colander.
Spinach leaves · 80 g⏱ 30s
ResultRinsed spinach leaves26 of 33
Chop the rinsed spinach leaves roughly.
⏱ 1 min
ResultRoughly chopped spinach27 of 33
Add the chopped spinach to the batter.
⏱ 10s
ResultThinly sliced potato and pakora batter mixture28 of 33
Fold everything together until all the vegetables are evenly coated in the batter.
⏱ 1 min
ResultVegetable pakora batterused in step 3329 of 33
Line a plate with kitchen paper ready to drain the pakoras.
⏱ 5s
30 of 33
Pour the sunflower oil into a deep heavy-based saucepan. It should come no more than halfway up the sides.
Sunflower oil · 1 l
⏱ 15s
ResultSunflower oil31 of 33
Heat the sunflower oil over a medium-high heat until it begins to shimmer.
⏱ 8 min
ResultHot deep-frying oil32 of 33
Continue heating the hot oil until it reaches 180°C, checking with a thermometer.
⏱ 2 min
ResultOil at frying temperature33 of 33
Drop heaped spoonfuls of the batter into the hot oil, about 6 at a time, and deep-fry each batch for about 4 minutes, turning occasionally, until golden and crisp all over; lift each batch onto the lined plate before frying the next.
⏱ 16 min
ResultFried pakorasTotal Time45 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the potato, removing all the skin.⏱ 1 minResultPeeled potato |
| 2 | Peeled potatostep 1 | | Slice the peeled potato into thin rounds.⏱ 2 minResultThinly sliced potatoused in step 18 |
| 3 | 1 piece | | Peel the onion, removing the papery outer skin.⏱ 30sResultPeeled onion |
| 4 | Peeled onionstep 3 | | Slice the peeled onion into thin half-moons.⏱ 2 minResultThinly sliced onionsused in step 19 |
| 5 | 1 piece | | Chop the fresh green chilli finely.⏱ 1 minResultFinely chopped green chilliesused in step 20 |
| 6 | 15 g | | Chop the coriander leaves roughly.⏱ 1 minResultChopped corianderused in step 21 |
| 7 | 200 g | | Add the chickpea flour to a large mixing bowl.⏱ 15sResultChickpea flour |
| 8 | 40 g | | Add the rice flour to the chickpea flour.⏱ 15sResultChickpea flour and rice flour |
| 9 | 1 tsp | | Add the ground cumin to the flour mixture.⏱ 10sResultChickpea flour and rice flour and ground cumin |
| 10 | 1 tsp | | Add the ground coriander to the spiced flour mixture.⏱ 10sResultChickpea flour and rice flour mixture |
| 11 | 0.5 tsp | | Add the garam masala to the spiced flour mixture.⏱ 10sResultChickpea flour and rice flour mixture |
| 12 | 0.5 tsp | | Add the chilli powder to the rice flour and chickpea flour mixture.⏱ 10sResultChickpea flour and rice flour mixture |
| 13 | 0.25 tsp | | Add the turmeric to the spiced flour mixture.⏱ 10sResultChickpea flour and rice flour mixture |
| 14 | 1.5 tsp | | Add the salt to the spiced flour mixture.⏱ 10sResultChickpea flour and rice flour mixture |
| 15 | — | | Whisk the rice flour and chickpea flour mixture together to combine the dry ingredients.⏱ 1 minResultCombined dry spice and flour mixture |
| 16 | 160 ml | | Add the cold water to the dry spice mix.⏱ 15sResultCombined dry spice and flour mixture and cold water |
| 17 | — | | Whisk the batter until smooth and lump-free.⏱ 2 minResultPakora batter |
| 18 | Thinly sliced potatostep 2 | | Add the sliced potato to the batter.⏱ 10sResultThinly sliced potato and pakora batter |
| 19 | Thinly sliced onionsstep 4 | | Add the sliced onion to the batter.⏱ 10sResultThinly sliced onions and thinly sliced potato and pakora batter |
| 20 | Finely chopped green chilliesstep 5 | | Add the chopped green chilli to the batter.⏱ 10sResultThinly sliced potato and pakora batter mixture |
| 21 | Chopped corianderstep 6 | | Add the chopped coriander leaves to the batter.⏱ 10sResultThinly sliced potato and pakora batter mixture |
| 22 | 150 g | | Rinse the cauliflower under cold running water in a colander.⏱ 30sResultRinsed cauliflower |
| 23 | — | | Chop the rinsed cauliflower into small florets.⏱ 1 minResultSmall cauliflower florets |
| 24 | Small cauliflower floretsstep 23 | | Add the cauliflower florets to the batter.⏱ 10sResultThinly sliced potato and pakora batter mixture |
| 25 | 80 g | | Rinse the spinach leaves under cold running water in a colander.⏱ 30sResultRinsed spinach leaves |
| 26 | — | | Chop the rinsed spinach leaves roughly.⏱ 1 minResultRoughly chopped spinach |
| 27 | Roughly chopped spinachstep 26 | | Add the chopped spinach to the batter.⏱ 10sResultThinly sliced potato and pakora batter mixture |
| 28 | — | | Fold everything together until all the vegetables are evenly coated in the batter.⏱ 1 minResultVegetable pakora batterused in step 33 |
| 29 | — | | Line a plate with kitchen paper ready to drain the pakoras.⏱ 5s |
| 30 | 1 l | | Pour the sunflower oil into a deep heavy-based saucepan. It should come no more than halfway up the sides.⏱ 15sResultSunflower oil |
| 31 | — | | Heat the sunflower oil over a medium-high heat until it begins to shimmer.⏱ 8 minResultHot deep-frying oil |
| 32 | — | | Continue heating the hot oil until it reaches 180°C, checking with a thermometer.⏱ 2 minResultOil at frying temperature |
| 33 | Vegetable pakora batterstep 28 | | Drop heaped spoonfuls of the batter into the hot oil, about 6 at a time, and deep-fry each batch for about 4 minutes, turning occasionally, until golden and crisp all over; lift each batch onto the lined plate before frying the next.⏱ 16 minResultFried pakoras |
| Total Time | 45 min | ||
Serving
- Let the last batch rest on the lined plate for a minute.
- Transfer the pakoras to a serving plate and serve immediately.
Nutritionper serving
Estimated · pre-cooking · 88% ingredients covered
| Nutrient | Per serving |
|---|---|
| 466kcal | |
| 13g | |
| 27g | |
| 3g | |
| 46g | |
| 7g | |
| 8g | |
| 121mg |
Ingredients0/16
Tools0/15
Indian · Recipe
Vegetable Pakora
Crispy fritters of cauliflower and spinach leaves bound in a chickpea flour batter seasoned with ground coriander, cumin, and garam masala.
What you’ll doYou will prepare a spiced chickpea batter, coat thinly sliced potato, onion, cauliflower and spinach in it, then deep-fry the battered vegetables in batches until golden. The oil must reach 180°C before frying begins, and each batch will take several minutes to colour evenly.
Serves4
Total45 min
LevelMedium
Ingredients
- Maris Piper1 piece
- White onion1 piece
- Fresh green chillies1 piece
- Coriander leaves15 g
- Chickpea flour200 g
- Rice flour40 g
- Ground cumin1 tsp
- Ground coriander1 tsp
- Garam masala0.5 tsp
- Chilli powder0.5 tsp
- Turmeric0.25 tsp
- Salt1.5 tsp
- Cold water160 ml
- Sunflower oil1 l
- Cauliflower150 g
- Spinach leaves80 g
Tools
SpoonTongsDeep heavy based saucepanServing plateLarge mixing bowlKitchen foilChef's knifeWhiskWooden spoonColanderCooking thermometerPeelerPlateKitchen paperChopping boardThermometer
Method
1
Peel the potato, removing all the skin.
1 minChopping board, PeelerMaris Piper · 1 piece
2
Slice the peeled potato into thin rounds.
Result · Thinly sliced potato · used in step 18
2 minChopping board, Chefs knifePeeled potato · step 1
3
Peel the onion, removing the papery outer skin.
30sChopping board, Chefs knifeWhite onion · 1 piece
4
Slice the peeled onion into thin half-moons.
Result · Thinly sliced onions · used in step 19
2 minChopping board, Chefs knifePeeled onion · step 3
5
Chop the fresh green chilli finely.
Result · Finely chopped green chillies · used in step 20
1 minChopping board, Chefs knifeFresh green chillies · 1 piece
6
Chop the coriander leaves roughly.
Result · Chopped coriander · used in step 21
1 minChopping board, Chefs knifeCoriander leaves · 15 g
7
Add the chickpea flour to a large mixing bowl.
15sLarge mixing bowlChickpea flour · 200 g
8
Add the rice flour to the chickpea flour.
15sLarge mixing bowlRice flour · 40 g
9
Add the ground cumin to the flour mixture.
10sLarge mixing bowlGround cumin · 1 tsp
10
Add the ground coriander to the spiced flour mixture.
10sLarge mixing bowlGround coriander · 1 tsp
11
Add the garam masala to the spiced flour mixture.
10sLarge mixing bowlGaram masala · 0.5 tsp
12
Add the chilli powder to the rice flour and chickpea flour mixture.
10sLarge mixing bowlChilli powder · 0.5 tsp
13
Add the turmeric to the spiced flour mixture.
10sLarge mixing bowlTurmeric · 0.25 tsp
14
Add the salt to the spiced flour mixture.
10sLarge mixing bowlSalt · 1.5 tsp
15
Whisk the rice flour and chickpea flour mixture together to combine the dry ingredients.
1 minLarge mixing bowl, Whisk
16
Add the cold water to the dry spice mix.
15sLarge mixing bowlCold water · 160 ml
17
Whisk the batter until smooth and lump-free.
2 minLarge mixing bowl, Whisk
18
Add the sliced potato to the batter.
10sLarge mixing bowlThinly sliced potato · step 2
19
Add the sliced onion to the batter.
10sLarge mixing bowlThinly sliced onions · step 4
20
Add the chopped green chilli to the batter.
10sLarge mixing bowlFinely chopped green chillies · step 5
21
Add the chopped coriander leaves to the batter.
10sLarge mixing bowlChopped coriander · step 6
22
Rinse the cauliflower under cold running water in a colander.
30sColanderCauliflower · 150 g
23
Chop the rinsed cauliflower into small florets.
1 minChopping board, Chefs knife
24
Add the cauliflower florets to the batter.
10sLarge mixing bowlSmall cauliflower florets · step 23
25
Rinse the spinach leaves under cold running water in a colander.
30sColanderSpinach leaves · 80 g
26
Chop the rinsed spinach leaves roughly.
1 minChopping board, Chefs knife
27
Add the chopped spinach to the batter.
10sLarge mixing bowlRoughly chopped spinach · step 26
28
Fold everything together until all the vegetables are evenly coated in the batter.
Result · Vegetable pakora batter · used in step 33
1 minLarge mixing bowl, Wooden spoon
29
Line a plate with kitchen paper ready to drain the pakoras.
5sPlate, Kitchen foil, Kitchen paper
30
Pour the sunflower oil into a deep heavy-based saucepan. It should come no more than halfway up the sides.
15sDeep heavy based saucepanSunflower oil · 1 l
31
Heat the sunflower oil over a medium-high heat until it begins to shimmer.
8 minDeep heavy based saucepan, Thermometer
32
Continue heating the hot oil until it reaches 180°C, checking with a thermometer.
2 minDeep heavy based saucepan, Thermometer
33
Drop heaped spoonfuls of the batter into the hot oil, about 6 at a time, and deep-fry each batch for about 4 minutes, turning occasionally, until golden and crisp all over; lift each batch onto the lined plate before frying the next.
16 minDeep heavy based saucepan, Tongs, SpoonVegetable pakora batter · step 28
34
Let the last batch rest on the lined plate for a minute.
1 minPlate, TongsFried pakoras · step 33
35
Transfer the pakoras to a serving plate and serve immediately.
Result · Drained pakoras
30sServing plateDrained pakoras · step 34
Printed 13 October 2026