Mixed Pakoras Savory Fritters
Crispy, golden, and bursting with flavor, Mixed Pakoras Savory Fritters are the ultimate Indian snack for any occasion. Made with a nourishing blend of chickpea flour and optional rice flour for extra crunch, these fritters are packed with an irresistible mix of potatoes, onions, spinach, and cauliflower, perfectly spiced with turmeric, cumin, coriander, and a hint of heat from green chili. Each fritter is delicately fried to achieve a light yet satisfyingly crunchy texture. Ready in just 35 minutes, these pakoras are a crowd-pleasing appetizer or tea-time treat, best served hot with tangy tamarind chutney or zesty mint chutney. Whether you're hosting a party or enjoying a cozy evening at home, these bite-sized delights are a crispy, savory indulgence you won't forget! Perfect keywords: mixed pakoras, savory fritters, Indian snack, crispy pakoras recipe.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour (optional, for extra crispiness)
- 1 large Potato, thinly sliced or julienned
- 1 medium Onion, thinly sliced
- 1 cup Spinach leaves, chopped
- 1 cup Cauliflower florets, small
- 1 piece Green chili, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (optional)
- 0.5 teaspoon Carom seeds (ajwain)
- 1 teaspoon Salt
- 0.75 cup Water
- 2 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the chickpea flour, rice flour, ground cumin, ground coriander, turmeric powder, red chili powder (if using), carom seeds, and salt.
Gradually add water to the dry ingredients to form a thick, smooth batter. The batter should be thick enough to coat the vegetables yet flow easily. Adjust water as needed.
Add the sliced potato, onion, spinach leaves, cauliflower florets, green chili, and chopped cilantro to the batter. Mix well, ensuring all the vegetables are evenly coated.
Heat vegetable oil in a deep frying pan or wok over medium heat until it reaches 350°F (175°C). Test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
Using a spoon or your hands, carefully drop small portions of the vegetable-batter mixture into the hot oil. Do not overcrowd the pan.
Fry the pakoras in batches, turning occasionally, until they are golden brown and crisp. This should take about 3-5 minutes per batch.
Use a slotted spoon to transfer the fried pakoras to a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter and vegetables.
Serve the mixed pakoras warm with mint chutney, tamarind chutney, or ketchup for dipping.
Nutrition Facts
Calories |
4955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.0 g | 621% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 25.5 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3542 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
