Vegan Pakoras
- Plantiful Palate
- 1 day ago
- 7 min read
Crispy on the outside, fluffy on the inside, these golden vegan pakoras are the ultimate Indian street food snack brought into your home kitchen. Made with gram flour and studded with fresh herbs and spices, these fritters deliver that satisfying crunch followed by a soft, flavourful centre. Paired with a tangy-sweet tamarind chutney that perfectly balances sour, sweet, and spicy notes, this vegan recipe is ideal for entertaining, as a starter, or simply when you're craving something utterly moreish. Whether you're exploring Indian vegan recipes or looking for plant-based party food, these pakoras prove that the best comfort food needs nothing more than chickpea flour, spices, and proper technique.
Table of Contents
Recipe:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (about 16-20 pakoras)
Cuisine: Indian
Course: Starter, Snack
Diet: Vegan, Gluten-Free
Ingredients:
For the Pakoras:
200g gram flour (chickpea flour/besan)
1 teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala
½ teaspoon red chilli powder (adjust to taste)
1 teaspoon salt
½ teaspoon baking powder
200ml cold water (approximately)
Large handful fresh coriander, roughly chopped
1 medium onion, thinly sliced
1-2 green chillies, finely chopped
Vegetable oil for deep frying
For the Tamarind Chutney:
50g tamarind paste (or 75g tamarind block soaked in hot water)
100g jaggery or soft brown sugar
1 teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon red chilli powder
½ teaspoon ground ginger
¼ teaspoon black salt (kala namak) or regular salt
Pinch of asafoetida (hing), optional
200ml water
Fresh coriander for garnish
Method:
Step 1: Make the Tamarind Chutney
If using tamarind block, soak it in 200ml hot water for 15 minutes, then squeeze and strain to extract the pulp, discarding seeds and fibres. In a small saucepan, dry roast the cumin and fennel seeds for 30 seconds until fragrant, then grind to a powder using a mortar and pestle. Add the tamarind paste (or strained pulp), jaggery, ground spices, chilli powder, ginger, salt, asafoetida, and water to the pan. Bring to a simmer over medium heat, stirring until the jaggery dissolves completely. Simmer gently for 8-10 minutes until the chutney thickens to a pourable consistency that coats the back of a spoon. Remove from heat and allow to cool. The chutney will thicken further as it cools. Garnish with fresh coriander before serving.
Step 2: Prepare the Pakora Batter
In a large mixing bowl, combine the gram flour, cumin seeds, coriander powder, turmeric, garam masala, chilli powder, salt, and baking powder. Whisk together to distribute the spices evenly. Gradually add the cold water, whisking continuously to create a smooth, thick batter with the consistency of double cream. The batter should coat the back of a spoon but still drop off easily. Fold in the chopped fresh coriander, sliced onions, and green chillies. Mix well so everything is evenly coated. Let the batter rest for 5 minutes.
Step 3: Heat the Oil
Pour vegetable oil into a deep, heavy-bottomed pan or karahi to a depth of about 5cm. Heat over medium-high heat until it reaches approximately 180°C. To test if it's ready, drop a tiny bit of batter into the oil. If it sizzles immediately and rises to the surface, the oil is hot enough. If it browns too quickly, reduce the heat slightly.
Step 4: Fry the Pakoras
Using a tablespoon, carefully drop spoonfuls of batter into the hot oil. Don't overcrowd the pan. Fry 5-6 pakoras at a time, depending on pan size. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the pakoras are deeply golden brown and crispy all over. The pakoras should sound hollow when tapped gently. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining batter, ensuring the oil returns to temperature between batches.
Step 5: Serve
Arrange the hot pakoras on a serving plate. Serve immediately whilst still crispy and hot, with the tamarind chutney on the side. Garnish with extra fresh coriander if desired.
Love the cooking, hate the cleanup?
If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.
What makes it a game changer? It fits in nearly every kitchen, uses less water than hand-washing, and honestly, it's removed that voice in your head that says "maybe just get takeout tonight." When the barrier between you and that exciting new recipe is just the cleanup, having this on your counter changes everything. Worth checking out if you're curious.
Why it works for plant-based cooking:
🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere
🌱 More sustainable than hand-washing - uses a fraction of the water
⏱️ Quick cycle between recipe steps - need that food processor bowl back? 15 minutes
📦 Compact and portable - sits on your counter, move it anywhere, even take it with you
🧘 Actually enjoy cooking again - the mental load of cleanup disappears
Additional Tips:
Cold Water is Key: Using cold water in the batter creates a lighter, crispier texture. Think of it like tempura batter, where the temperature contrast between cold batter and hot oil creates that signature crunch.
Don't Overmix: Once you've added the vegetables, mix just until combined. Overworking the batter develops too much gluten in the gram flour, making the pakoras dense rather than fluffy.
Maintain Oil Temperature: If the oil is too cool, the pakoras absorb excess oil and become greasy. Too hot, and they brown on the outside whilst remaining raw inside. Keep the heat steady at around 180°C.
Size Matters: Keep the pakoras roughly the same size so they cook evenly. Tablespoon-sized portions work perfectly.
Drain Properly: Place fried pakoras on kitchen paper in a single layer, not stacked. Stacking creates steam, which makes them soggy.
Tamarind Consistency: The chutney should be pourable but not watery. If it's too thick, add a splash of water. If too thin, simmer for a few minutes longer.
Alternative Cooking Methods:
Air Fryer Pakoras
Form the batter into small patties on parchment paper, brush lightly with oil, and air fry at 190°C for 12-15 minutes, flipping halfway through. Less crispy than deep-fried but significantly lower in oil.
Baked Pakoras
Preheat oven to 200°C. Form small patties and place on a lined baking tray. Brush generously with oil and bake for 20-25 minutes, turning once, until golden and crisp. These won't be quite as crispy as fried versions.
Shallow-Fried Pakoras
Use about 1cm of oil in a frying pan. Shape the batter into small, flat patties and shallow-fry for 3-4 minutes per side. Uses less oil than deep-frying but requires more attention.
Allergy information / alternatives:
Gluten: This vegan pakora recipe is naturally gluten-free as it uses gram flour rather than wheat flour. Always verify that your baking powder and other ingredients are certified gluten-free.
Legumes: Gram flour is made from chickpeas. Those with legume allergies should avoid this recipe.
Nightshades: The recipe contains chillies. For a nightshade-free version, omit the chillies and use black pepper or ginger for heat instead.
Sulphites: Some tamarind pastes and jaggery may contain sulphites as preservatives. Check labels if you have sulphite sensitivity.
Nutritional Information:
Per Serving (4-5 pakoras with chutney):
Calories: 395
Protein: 9g
Carbohydrates: 58g
Fat: 16g
Fibre: 6g
Sugar: 28g
Salt: 1.6
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based recipes at home that are easy, accessible, and full of flavour.
Vegan Pakoras FAQs
Why are my pakoras dense and heavy?
The batter might be too thick, or you've overmixed it. The batter should be thick but still pourable. Add a splash more water if needed, and mix gently once the vegetables are added.
Can I make the batter ahead of time?
The batter is best used immediately, but you can make it up to 1 hour ahead. If it thickens whilst sitting, add a splash of cold water to loosen it back to the right consistency.
My pakoras are breaking apart in the oil.
The batter is too thin or the oil temperature is incorrect. Thicken the batter by adding a tablespoon more gram flour, and ensure the oil is properly hot before frying.
Can I add other vegetables?
Absolutely! Try spinach, grated courgette, cauliflower florets, or sliced aubergine. Just ensure any watery vegetables (like courgette) are patted dry first.
How do I keep pakoras crispy?
Serve immediately for maximum crispiness. If you need to keep them warm, place them on a wire rack in a low oven (100°C) rather than covering them, which creates steam.
Can I freeze pakoras?
Yes! Freeze cooked pakoras in a single layer, then transfer to a freezer bag. Reheat from frozen in a 180°C oven for 10-12 minutes until crispy and heated through.
Can I make tamarind chutney in advance?
Absolutely! The chutney keeps for up to 2 weeks in the fridge in an airtight container. In fact, the flavours develop and improve after a day or two.
What if I can't find tamarind paste?
Use the block form soaked in hot water, or substitute with a mix of lime juice and a touch of brown sugar, though the flavour won't be quite authentic.
Why is my chutney too sour?
Add more jaggery or sugar to balance the tartness. Tamarind varies in acidity, so adjust sweetness to taste.
What's the difference between pakoras and bhajis?
They're very similar! Onion bhajis typically contain mostly onions, whilst pakoras can include various vegetables. The batter and technique are essentially the same.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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