Indian Pakora: The Recipe for Light and Spicy Vegetable Fritters
The Indian Pakora is a fascinating ethnic appetizer from the Asian tradition, loved worldwide as aromatic street food that’s crispy. These are delightful vegetable fritters thinly sliced, enriched with oriental spices and made with chickpea flour.
This recipe is the perfect solution for those seeking an easy idea rich in essential micronutrients. Naturally gluten-free and lactose-free, pakoras are ideal for those with intolerances, celiacs, and those following a vegan or vegetarian diet.
How to Serve and Pair Pakoras
These Indian fritters are best served warm. They are also perfect cold as an ethnic appetizer accompanied by protein-rich sauces like classic chickpea hummus or chickpeas and peppers, and with cannellini beans, fennel, and capers etc.; they’re also great as a light main dish: I paired them with a yogurt and mustard sauce, a fresh and intriguing mix that enhances the flavor of the spices.
Cooking Methods: Oven, Air Fryer, or Pan
Nowadays, versatility in the kitchen is essential, and this recipe is top-notch! You can prepare your pakoras in three ways: oven: for a light and healthy version (as in my recipe); in air fryer: to achieve unbeatable crispiness with minimal fat, and in pan: for those who don’t want to give up the super tasty version, golden with a little oil.
Source: [Elena from the blog Cuori Veggie with my personal modifications]
If for dietary reasons or simply because you love these vegan and vegetarian recipes, you enjoy varying dishes on the table and always creating different combinations, you absolutely must try these recipes too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 22 Pieces
- Cooking methods: Electric oven, Air frying, Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no additional cost to you!
- 7 oz red cabbage
- 5.3 oz green cabbage
- 1/2 leek
- 1 shallot
- 1.8 oz cauliflower (florets only)
- 1.5 cups chickpea flour
- 2/3 cup water
- to taste garlic powder (or 1 whole clove crushed)
- to taste sweet paprika
- to taste turmeric powder (or cumin)
- 1.5 tbsp extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no additional cost to you!
- 1 Cutting board
- 1 Knife
- 1 Sieve
- 1 Bowl
- 1 Ladle
- 1 Baking tray
- 1 Parchment paper
Steps
Wash all the vegetables very well under running water, cut them thinly julienne style with the help of a knife, even the cauliflower florets, only the small branches, and place them in a large bowl.
Season with garlic powder, paprika, and turmeric to taste.
Add two pinches of salt, pepper, the chickpea flour previously sifted, and pour the water gradually.
Gently mix with a ladle to combine the mixture, which should be soft but not liquid, then, with your hands always well-moistened, take a generous spoonful of the mixture at a time and form your fritters.
Place them gently on a baking tray lined with parchment paper, well spaced, and drizzle the surface with a little oil. Bake in a preheated oven at 356°F (180°C) for 15′, then turn them and continue baking for another 5′ or until fully golden.
Remove from oven, let cool for a few minutes, and serve with your favorite sauces.
And voilà, the Indian pakoras, or baked vegetable fritters, are ready to be enjoyed!
Serve them with this delicious yogurt and mustard sauce or with any other dipping sauce you prefer!
Enjoy from La Cucina di FeFè!
Storage
👉Indian pakora is usually a fried appetizer that should be eaten hot, so if you choose this cooking method, you can store the fritters in the fridge for up to one day. However, if you opt for baking or air frying, they can be stored in refrigeration-friendly containers for up to 3 days. Freezing is not recommended.
👉Indian pakora is usually a fried appetizer that should be eaten hot, so if you choose this cooking method, you can store the fritters in the fridge for up to one day. However, if you opt for baking or air frying, they can be stored in refrigeration-friendly containers for up to 3 days. Freezing is not recommended.
Tips, Notes, Variations, and Suggestions
🟣 As an alternative to baking, if you prefer, you can fry the fritters in a pan with plenty of seed oil as per the original recipe. In this case, it will take only a few minutes per side or until fully golden.
🟣In place of cabbages, you can use a combination of carrots, zucchini, and potatoes, all grated in this case.
🟣 You can replace chickpea flour with rice flour or with all-purpose flour or 0 flour and enrich the fritters with other spices at your pleasure such as cumin, smoked paprika, and other available herbs like mint and basil.
🟣 You can replace chickpea flour with rice flour or with all-purpose flour or 0 flour and enrich the fritters with other spices at your pleasure such as cumin, smoked paprika, and other available herbs like mint and basil.
