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Vegetable Pakora (Ghurua Pakode)

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A crispy, savory Indian fritter made from mixed vegetables coated in a spiced gram flour batter and deep-fried till golden brown.

Ingredients

Scale
  • 1 cup gram flour (besan)
  • 1/4 cup rice flour or corn starch
  • 1 medium onion, thinly sliced
  • 1 medium potato, peeled and grated or thinly sliced
  • 1–2 green chilies, finely chopped
  • 1 tsp ginger, grated
  • Handful coriander leaves, chopped
  • 1/2 tsp ajwain (carom seeds) optional
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • Salt to taste
  • Water as needed to make a thick batter
  • Oil for deep frying

Instructions

  1. Wash and cut vegetables as desired (onion, potato, and optional other vegetables) into thin slices or strips.
  2. In a mixing bowl, combine gram flour, rice flour, ajwain, garam masala, red chili powder, and salt.
  3. Add ginger, green chilies, coriander leaves, and vegetables to the flour mixture and mix well.
  4. Gradually add water to make a thick, slightly sticky batter that coats the vegetables evenly.
  5. Heat oil in a deep frying pan on medium heat. Test oil by dropping a small amount of batter; it should sizzle and rise immediately without burning.
  6. Drop small portions of the batter-coated vegetables gently into the hot oil, flattening slightly with fingers if needed.
  7. Fry the pakoras without stirring for 1-2 minutes until they firm up, then stir gently and continue frying until golden brown and crisp.
  8. Remove pakoras with a slotted spoon and drain on paper towels or a cooling rack.
  9. Serve hot with chutneys or tea.

Notes

For crispier pakoras, add a tablespoon of oil to the batter and rub it into the flour before mixing. Avoid overcrowding the pan to maintain oil temperature. Pakoras can be kept warm and crisp in a low oven or reheated in an air fryer.

Nutrition

Find it online: https://www.receipster.com/ghurua-pakode-recipe/

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