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The appetizer, From around the world

Vegetable pakoras

Vegetable pakoras are Indian fritters of onion, cauliflower and spinach, fried in a spiced chickpea batter and served with a mint chutney, for 6 people. They take 30 minutes of active work, cost about €1.20 per person, and are rated easy. The batter and chutney can be made in the morning, leaving only the frying to do right before guests arrive, in small batches so the oil stays hot.

Indian fritters of onion, cauliflower and spinach in a spiced chickpea batter, with a mint chutney that wakes everything up.

Vegetable pakoras
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.20
Calories per person
220 kcalcalculated by Kiloach, your weight coach

Pakoras are the fritters found all across India, crispy outside, tender inside, with the round flavor of chickpeas and a quiet kick of chili. Here, onion, cauliflower and spinach come together in one batter spiced with turmeric and cumin, making finger food you dip into a fresh mint and lemon chutney.

This is the appetizer for a dinner with friends who like a bit of travel on their plate, or a side for a fuller Indian meal on a weekend night. Kids tend to love them, fritters always help with that, and since everything comes together in the morning, all that's left is frying at the last minute while everyone chats over a drink.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 31 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step, 15 min

In the morning, make the chutney and the pakora batter with the vegetables folded in, then keep both chilled separately. Right before guests arrive, let the batter rest a bit longer and heat the oil to 175 degrees. At serving time, fry the pakoras in small batches to keep the oil hot, and serve them right away with the chutney.

The ingredients

6 people

Pantry

  • Chickpea flour 200 g
  • Turmericoften in the pantry 1 tsp
  • Cuminoften in the pantry 1 tsp
  • Chili powderoften in the pantry 0.5 tsp
  • Baking powderoften in the pantry 1 tsp
  • Frying oiloften in the pantry 75 cl
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Onions 2
  • Cauliflower 300 g
  • Fresh spinach 150 g
  • Fresh mint 1 bunch
  • Lemon 1

Dairy

  • Plain yogurt 2

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Make the chutney by blending the yogurt, mint, lemon juice and a pinch of salt, then keep it chilled. 8 min

    Blend for just a few seconds, the mint stays bright green and doesn't oxidize.

  2. Finely slice the onions, cut the cauliflower into small florets and chop the spinach. 15 min

    The finer the pieces, the faster the fritters cook and the crispier they get.

  3. Mix the flour, spices, baking powder and salt, then add water little by little until you get a thick, coating batter, and fold in the vegetables. 8 min

    Add the water in a thin stream, the batter should cling to the vegetables, not turn into soup.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the batter rest in the fridge and heat the oil to 175 degrees. 10 min

    Test with a drop of batter, it should rise right away with a sizzle when the oil is ready.

When it's time to serveThe final touches, right in front of your guests.

  1. Drop spoonfuls of batter into the oil, fry four to five minutes, drain and serve with the chutney. 15 min

    Don't crowd the pot, too many fritters at once cool the oil and make them greasy.

Our tips to get it right

  • Drain the cauliflower and spinach well after cutting them, extra moisture from the vegetables makes the batter too runny and the pakoras less crisp.
  • Serve pakoras straight out of the fryer, just a few seconds on paper towels, they lose their crunch as they cool.
  • If you're feeding a crowd, keep the first batch warm in a low oven while you finish frying the rest.

The variations

  • Swap the cauliflower for grated carrots or very thinly sliced potatoes, the batter works the same way.
  • For a milder version kids will enjoy, skip the chili powder and keep just the turmeric and cumin.
  • To save time, shape the pakoras a bit bigger and make fewer of them, frying takes the same time but with fewer batches.

What to serve it with

  • A vegetable or chicken curry as a main
  • Plain basmati rice for a full meal
  • A lime and ginger drink

Storage

Pakoras are best eaten right after frying, they don't hold well for more than a few hours since they lose their crunch. The chutney keeps for 2 days in the fridge in a sealed container. The raw batter with vegetables doesn't freeze well.

Questions about this recipe

Can I use a different flour instead of chickpea flour?

No, it's what gives the fritters their crisp texture and keeps them gluten free. Wheat flour would make the batter heavier and less crisp when fried.

How do I check the oil temperature without a thermometer?

Drop a small bit of batter into the oil, if it rises right back to the surface sizzling, the oil is ready. If it sinks and stays down, wait a few more minutes.

Can I use frozen spinach instead of fresh?

Yes, but thaw it fully and squeeze out as much water as possible. Otherwise the batter turns too runny and the pakoras won't hold together while frying.

How should I present pakoras for a party?

Arrange the fritters on a platter with small picks and a bowl of chutney in the center for dipping. A few lemon wedges on the side add a nice fresh touch.

Can vegetable pakoras be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make vegetable pakoras?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in vegetable pakoras?

About 220 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does vegetable pakoras cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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