Vegetable Pakoras

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“Crispy fried potatoes, spinach, and onion rings that taste great dipped in tamarind and coriander chutneys for a great appetizer that is hard to resist. You can purchase the chutneys at any Indian or Pakistani grocer, or choose another dipping sauce for your pakoras!”
1hr 10mins

Ingredients Nutrition

  • 1 cup gram flour (besan or garbanzo bean)
  • 34 teaspoon salt
  • 12 teaspoon cayenne pepper
  • 12 cup water
  • 2 green chilies, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 1 12 teaspoons vegetable oil or 1 12 teaspoons melted ghee
  • vegetable oil (for deep frying)
  • 2 medium onions, sliced into thin rings
  • 8 -10 small spinach leaves, washed and patted dry
  • 2 medium potatoes, parboiled and thinly sliced
  • tamarind chutney (for dipping) (optional)
  • coriander chutney (for dipping) (optional)
  • hot onion relish (for dipping) (optional)


  1. Mix together the gram flour, salt, cayenne in a bowl; add the water stirring to make a thick batter.
  2. Stir until thick and smooth, adding just a touch more water if you need it; allow the batter to sit for about 1/2 hour before using it.
  3. Before dipping the vegetables, stir the chopped chilies, the cilantro, and the ghee into the batter, mixing well.
  4. Heat oil and coat vegetable pieces thickly with batter.
  5. Carefully drop coated vegetables into hot oil and cook until crisp and golden; remove from oil and drain on paper toweling.
  6. Serve warm with chutneys such as tamarind and coriander chutney and hot onion relish.

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