Hello Lykkers! Say hello to veggie pakoras—savory fritters made with fresh vegetables and chickpea flour. They're incredibly easy to make, naturally free from gluten and dairy, and perfect for any season.

Whether enjoyed warm as a snack or served as a side, pakoras are sure to bring a little spice and a lot of flavor to your table. Let’s get cooking!

What Are Veggie Pakoras?

Pakoras are savory fritters originating from South Asia, made by mixing vegetables with chickpea flour and spices, then pan-frying them until golden and crisp.

Why They're Great:

- No need for yeast or resting time

- Perfect for those avoiding gluten or dairy

- Ready in about 30 minutes

- Ideal for sharing at gatherings or snacking on a cozy evening

Ingredients You’ll Need

- 2 carrots

- 2 potatoes

- 3 light cabbage leaves

- 200 g chickpea flour (also called gram flour)

- 1 tsp fine salt

- 1 tsp curry powder

- 180 ml water (room temperature)

- Sunflower or corn seed oil (for shallow frying)

How to Make Veggie Pakoras – Step by Step

1. Prep the Vegetables

- Peel the carrots and potatoes.

- Rinse thoroughly.

- Grate both using a coarse grater.

- Rinse the cabbage leaves, pat dry, and slice into thin strips.

2. Season the Mix

- Place all vegetables in a mixing bowl.

- Sprinkle in the salt and curry powder.

- Stir to combine evenly.

3. Make the Batter

- Add the chickpea flour to the bowl.

- Slowly pour in the water while stirring.

- Mix until a thick, sticky batter coats the vegetables completely.

4. Heat the Oil

- Pour enough oil into a wide skillet to coat the bottom well.

- Heat over medium until a small bit of batter sizzles when dropped in.

5. Fry the Pakoras

- Drop spoonfuls of the mixture into the hot oil, spacing them apart.

- Let cook for about 3–4 minutes on the first side until golden.

- Flip gently and cook another 2–3 minutes.

- Once crisp and evenly cooked, remove and place on absorbent paper.

6. Serve

- Enjoy warm, at room temperature, or chilled.

- Pair with dips like tomato chutney, cucumber-yogurt sauce, or a light tomato purée.

Tips & Variations

Vegetable Options:

Use zucchini, chopped spinach, leeks, or thinly sliced bell peppers. One or more can be combined based on availability or preference.

Oven-Baked Option:

Shape the batter into small patties, place on parchment paper, lightly brush with oil, and bake at 190°C (375°F) for about 20 minutes or until golden, flipping halfway through.

Oil Choices:

Any neutral-flavored oil works well. Avoid oils with strong aromas to keep the flavor clean.

Make-Ahead Tip:

Pakoras can be made in advance and stored in an airtight container in the fridge for up to two days. Reheat in the oven or on a skillet for the best texture.

Storage and Reheating

To Store:

Keep leftovers in a covered container in the refrigerator for up to 48 hours.

To Reheat:

Place in a preheated oven at 180°C (350°F) for about 8–10 minutes, or heat gently in a dry non-stick pan over medium heat until warmed through and crisp again.

The Finishing Line

Crunchy on the outside, soft on the inside, and bursting with flavor—veggie pakoras are the kind of snack that’s hard to resist. They’re friendly to many dietary needs, incredibly versatile, and made with ingredients found in most kitchens. So, Lykkers, next time you want something savory and satisfying, these golden bites are your go-to treat. Happy cooking and see you at the table!