Frozen Veggie Pakora’s

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Frozen Veggie Pakora’s

A pakora is a type of fritter from India. Typically made with onion, potatoes and other vegetables, seasoned with spices, chilies and sometimes fresh herbs and coated in a chickpea (gram) flour and deep fried.  I adore pakoras and order them as a snack from my local Indian takeaway.  There are so many versions and this one uses some basic frozen veggies that might be hiding at the back of your freezer.  This is my easy to make at home version which is totally customizable.  You can add whatever spices you like, add some fresh herbs like cilantro or mint and switch up the veg. Just ensure the vegetables are thawed if frozen and are small (or cut small) like the size of peas.  Other vegetables that would work are cauliflower, broccoli, cabbage, zucchini and peppers.  

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Frozen Veggie Pakora’s

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Ingredients

1 cup frozen mixed vegetables (peas, carrots, corn), thawed

½ white onion, thinly sliced

1 potato, grated

2 green chilies, minced

½ teaspoon cumin seeds

½ teaspoon salt

1 cup chickpea flour

¼ cup water

Vegetable oil for frying

Salt 

Instructions

Line a baking sheet with a couple layers of paper towel.

  • Add the thawed vegetables, onion, potato, chilies, cumin and salt into a bowl and mix everything together. Stir in the chickpea flour until all the ingredients are coated.
  • Pour in ¼ cup of water and stir to form a batter that clings to the vegetables. Continue to stir until all the dry flour is moist.  The batter should be sticky and thick rather than liquidy and loose.  You don’t want a lot of liquid batter in the bowl. Add more water as needed.
  • In the meantime heat about 3 – inches of vegetable oil in a pan and heat to 350°F. 
  • Use a heaping tablespoon of the pakora mixture and gently drop it into the hot oil.  Add as many tablespoons of pakora mixture to the oil without crowding the pan. Likely about 6-8.  Fry the pakoras, turning them occasionally for about 4-5 minutes until golden brown on all sides.  Use a slotted spoon to transfer the pakoras to the paper towel lined baking sheet.  Season lightly with salt. Continue with the remaining pakora batter.

Serve immediately with mango or my Herb and Ginger Green Sauce

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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2 Comments

  1. Jo Chalmers

    Sauce recipe please !

    Reply

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