Quick Recipe For Veggie Pakoras

Monsoon is a great time to enjoy delicious, warm, and comforting dishes. One popular monsoon dish is “Pakoras” or “Pakodas.” Pakoras are deep-fried and made with various ingredients, such as vegetables, and paneer. They are crispy on the outside and soft on the inside, making them a perfect accompaniment to a cup of hot tea or coffee during rainy days.

Indulge in the crispy charm of veggie pakoras – a monsoon favorite! Chickpea flour-coated veggies fried to golden perfection. Rainy day joy!

Here’s a quick recipe for veggie pakoras :

quick recipe for veggie pakoras


1 cup chickpea flour (besan)
1 medium-sized potato, thinly sliced
1 small onion, thinly sliced
1 small cauliflower, finely chopped
1-2 green chilies, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon carom seeds (ajwain)
A pinch of asafoetida (hing)
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
A handful of fresh chopped coriander
Water, as needed
Oil, for deep frying

1. In a large mixing bowl, combine chickpea flour, cumin seeds, carom seeds, asafoetida, red chili powder, turmeric powder, garam masala, and salt.

2. Gradually add water to the flour mixture while stirring continuously to form a smooth, thick batter. The batter should be thick enough to coat.

3. Add the sliced potatoes, onions, chopped cauliflower, green chilies, and cilantro to the batter. Mix well, ensuring all the vegetables are coated with the batter.

4. Heat oil in a deep frying pan over medium heat.

5. Carefully drop the vegetable batter into the hot oil, ensuring not to overcrowd the pan. Fry them in batches.

6. Fry the pakoras until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a plate lined with paper towels to remove excess oil.

7. Serve the hot and crispy pakoras with mint chutney, tamarind chutney, or tomato ketchup.

Enjoy these delicious vegetable pakoras with your family and friends during the monsoon season! Stay safe and happy cooking!