Vegan Masala Recipe
Vegetable Pakora
Mixed vegetable pakoras bundle onion and vegetables into a crisp gram-flour coating fragrant with cumin, chilli and coriander. They are rustic, crunchy and at their best passed around while hot.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
Pakora batter should cling to the vegetables rather than pool around them. Mix thoroughly, add water a spoon at a time and fry small, irregular clusters for the greatest number of crisp edges.
Serving idea
Best served simply
Serve hot with coriander chutney, sliced onions and lemon wedges, or alongside a cup of masala chai.
Recipe-specific guidance
Why this method works
A thick gram-flour coating protects the vegetables while irregular edges become crisp. The vegetables contribute moisture, so the batter should rest briefly before you decide whether any extra water is necessary.
Cues to watch for
- •Cut vegetables thinly and evenly so they cook in the same time as the batter.
- •The mixture should hold together on a spoon without dripping.
- •Maintain steady bubbling and fry in small batches to avoid greasy pakoras.
Useful substitutions
- •Use a mixture of onion, potato, cauliflower and spinach, avoiding very watery vegetables.
- •Rice flour can replace a small portion of gram flour for extra crunch.
- •Adjust chilli independently from the aromatic spices.
Storage and reheating
Pakoras are best immediately. Refrigerate for up to two days and reheat in a hot oven or air fryer until crisp and piping hot.
Cook the recipe
Method
- 1
Combine the gram flour, cumin seeds, garam masala, turmeric and salt in a large bowl.
- 2
Add the thinly sliced potato and onion, spinach and small cauliflower pieces. Toss until evenly dusted with the seasoned flour.
- 3
Rest for 10 minutes so the salted vegetables release some moisture, then mix again.
- 4
Add water one tablespoon at a time only until a thick coating clings to the vegetables.
- 5
Heat enough neutral oil for deep-frying to about 175°C.
- 6
Lower small, loose spoonfuls into the oil and fry in batches for 5 to 7 minutes, turning as needed, until crisp and golden throughout.
- 7
Drain on kitchen paper, season lightly and serve immediately.
A few useful notes
Notes
- The batter should be thick enough to coat the vegetables lightly; if it turns loose, the pakora will absorb too much oil.
- Slice the onion and potato thinly so they cook through in the frying time. The cauliflower florets should be small enough to soften before the outside overcolours.
- Let the oil come fully up to temperature before frying. If it is too cool, the pakora will spread and feel greasy.
- These are at their best straight from the pan. Reheat in a hot oven or air fryer until crisp again, rather than microwaving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Gather everything first
Ingredients
- 1 cup gram flour (besan)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 tsp salt
- 1 large onion, thinly sliced
- 1-2 green chillies, finely chopped
- 1 cup spinach, chopped
- 1 large potato, thinly sliced
- 1 cup cauliflower florets
- 1 cup water
- 750 ml neutral oil, for deep-frying
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