Mixed Veg Pakora (Vegetable Fritter)

“Pakora” or “Pakoda” are quick deep fried snacks made with chickpea flour / besan / flour / rice flour / semolina and any vegetable. Mostly it is the onions that are used to make pakora, but any other vegetables can be used like potatoes, cauliflower, cabbage, beans etc. These mixed vegetable pakora can be made using mixed vegetables and leafy greens.

I made these on a weekend when I was left with very few veggies from the previous week. I know deep frying veggies isn’t a good idea, but I do it when I have surplus veggies. It was the occasion of ‘Bhai Phonta’ and I served these ‘Mixed Veg Pakora’ with tea as evening snack. This is a very tasty and easy to make ‘pakora’ recipe. These ‘pakoras’ make a good weekend or evening snack and can be made easily even when you have guests at home.

The pakoras are crisp and delicious and can be served with any green chutneys, tamarind date chutney or sauces of choice. Here I made the sauce with tomato sauce, chillie sauce and chopped garlic. They come together within minutes and then it is just a wait to get fried. Make these simple Vegetable Fritters on any day snack!

  • Servings: 20-number
  • Difficulty: easy
  • Print


  • Cuisine: chinese
  • Course: snack
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins


1 cup Cabbage – (shredded)
1 cup Onion – (Chopped)
½ cup Carrot – (Finely chopped)
1 cup Capsicum – (Chopped)
½ cup Coriander Leaf – (Chopped)
1 (Optional) Egg
3 Tbsps Flour
3 Tbsps Corn Flour
½ tsp Garlic Paste
½ tsp Ginger Paste
2 (Finely Chopped) Green Chillies
½ tsp Black Pepper Powder
1 tsp Baking Powder
2 tsps Soy Sauce
to taste Salt
Oil – For deep frying
For Sauce
1 tsp Garlic – (Chopped)
½ tsp Oil
¼ cup Tomato Sauce
2 tsps Chillie Sauce


  1. Combine all of the vegetables with all of the spices in a large mixing bowl.
  2. Add the corn flour, flour and egg (optional). Those who are not using egg gradually begin to sprinkle a little water until the mixture begins to bind together. Make sure the mixture does not become too wet-the vegetables should be evenly coated yet visible.
  3. Heat oil in a deep frying pan or a small wok on medium heat. To check if the oil is hot enough, place one drop of batter into the oil. The batter should rise to the top but should not change colour immediately.
  4. Fry small spoonfuls or clusters of the pakora mixtures in batches of 4-6 at a time for about 3-5 minutes until they are golden brown in colour.
  5. Remove the pakoras from the oil with a slotted spoon. Drain off excess oil and place on paper towels. Serve hot with sweet-n-sour garlic sauce.
  6. Sweet-n-sour garlic sauce: In a separate pan heat ½ tsp of oil. Fry the garlic till almost brown. Add 2 spoon of water. Add tomato sauce, chillie sauce and a pinch of salt. Mix well. Transfer in the serving bowl.


~ Fry the pakoras immediately after mixing all the ingredients. Else the water from the vegetables will make the batter watery and the pakoras will become flat in shape.


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