Vegan Masala Recipe

Vegetable Pakora

Name: Vegetable Pakora
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 teaspoon cumin seeds; 1 large onion, thinly sliced; 1-2 green chillies, finely chopped; 1 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1 cup spinach, chopped; 1 large potato, thinly sliced; 1 cup cauliflower florets; 1 tsp salt; 1 cup water; 1 cup gram flour (besan)

A Indian vegan snack recipe built around good seasoning, proper texture and the sort of cooking that is meant to be served hot and shared. The aim is warmth, contrast and enough spice to keep every bite interesting.

30 minPrep: 15 minCook: 15 minServes 4IndianVegan

snackcrispyindian street foodcauliflower

Ingredients Method Notes

From the kitchen

What to expect

This is best approached with an eye on texture. You want a mixture that feels well-seasoned and balanced, with a final result that is crisp where it should be and still full of flavour inside.

Serving idea

Best served simply

Serve hot and simply, with sides that let the spices and masala stay at the centre.

Cook the recipe

Method

1
In a mixing bowl, combine gram flour, cumin seeds, garam masala, turmeric powder, and 1 tsp salt.
2
Add the sliced potato, 1 large onion, thinly sliced, spinach, and cauliflower to the mixture.
3
Mix well, adding water gradually until a thick batter coats the vegetables.
4
Heat 2 tbsp oil in a deep pan over medium heat.
5
Once the oil is hot, spoon small portions of the batter-coated vegetables into the oil.
6
Fry until golden and crispy, about 5-7 minutes. Drain on paper towels.

Gather everything first

Ingredients

•2 tbsp oil
•1 teaspoon cumin seeds
•1 large onion, thinly sliced
•1-2 green chillies, finely chopped
•1 teaspoon garam masala
•1/2 teaspoon turmeric powder
•1 cup spinach, chopped
•1 large potato, thinly sliced
•1 cup cauliflower florets
•1 tsp salt
•1 cup water
•1 cup gram flour (besan)

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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