Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crispy Vegetable Pakoras Recipe
Crispy vegetable pakoras create delicious results that will appeal to anyone who's enjoyed Japanese tempura-coated vegetables since these pakoras offer similar satisfying crunch. This preparation demonstrates how different cultures create comparable fried vegetable techniques that appeal to universal preferences for crispy textures. The delicious nature comes from proper batter consistency and frying techniques that create perfectly crispy exteriors with tender vegetables inside. This tempura similarity makes pakoras accessible to those familiar with Japanese cuisine while introducing authentic Indian flavors. The crispy coating and fresh vegetables combine to create addictive snacks that work perfectly as appetizers or casual dining options.
These vegetable pakoras are delicious. You’ll love this recipe if you’ve ever had Japanese tempura-coated veggies. These pakoras are similar, but the spiced batter gives them a unique taste. Serve with chili sauce, mint yogurt sauce, or sweet and sour sauce. Try this recipe with other vegetables, such as sweet potatoes, broccoli, and asparagus.
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
6
Cook Mode (Keep screen awake)
Ingredients
1 cup chickpea flour
2 cloves garlic, crushed
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 medium onions, sliced into rings
Directions
Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Editor’s Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 217 | Calories |
| 16g | Fat |
| 16g | Carbs |
| 5g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 2g | 10% |
| Sodium 406mg | 18% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 3g | 9% |
| Total Sugars 4g | |
| Protein 5g | 9% |
| Vitamin C 26mg | 28% |
| Calcium 39mg | 3% |
| Iron 2mg | 8% |
| Potassium 215mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
