Mixed Vegetable Pakoras – A Recipe That Everyone Loves!

Today, I’m sharing with you the recipe of one of my most favourite snacks, the epitome of South-East Asian street food, the very definition of delicious: Pakoras.

 

I have a bit of a love affair going on with Pakoras.

The thing I try (and fail) to avoid.

I pretend like I don’t need them on my Iftar plate.

I tell myself I’m going to be healthier and not fry these goodies.

I repress my craving for these tasty fritters because they’re oily and no good for me.

I act like I don’t even like them.

I love to hate these little fellas, don’t I?

But the truth it, few Pakistani households are without Pakoras during Ramadan. It’s just a part of the culture! My husband cannot even begin to get to grips with the idea of an Iftar (fast-breaking meal) table without Pakoras!

Vegetable Pakoras - A Ramadan classic! Quick, easy and DELICIOUS - recipe @ FatimaCooks.net

 

No matter how many affirmations we make, no matter how many times we tell ourselves, regardless of how health articles we read about the dangers of eating fried food – these buddies are an Iftar companion that I doubt will be going anywhere anytime soon.

Vegetable Pakoras - A Ramadan classic! Quick, easy and DELICIOUS - recipe @ FatimaCooks.net

My Mother used to always tell others ‘Nahi, hum tu Ramadan me fry nahi karte (No, We don’t fry anything in Ramadan)’. Her words would give me some comfort – yes, this Ramadan I won’t be eating those Pakoras because THEY WON’T BE HERE! HURRAH! I’d secretly wish they would be, but I’d also know it’s good they won’t. It’s safer that way, believe me.

But then, at Iftar time there’d be a batch of freshly fried and perfectly crisp Pakoras awaiting us. ‘Bacho ke lie banana parta hai (I have to make them for the kids)’. Those delectable little fritters would sneakily end up on each and every one of our plates and before you’d know it, my Mother would be frying another batch.

Vegetable Pakoras - A Ramadan classic! Quick, easy and DELICIOUS - recipe @ FatimaCooks.net

My husband cannot fathom the idea of Pakoras without a raita!

The lovely thing about vegetable Pakoras is that there isn’t a set recipe for the vegetables. I tend to follow the same recipe for the batter but with the veggies, I’ll mix it up depending on what I have in the fridge. Generally, I go a bit heavy on the leafy greens, like in this recipe, always using spinach and coriander but occasionally adding fresh fenugreek or mustard leaves. Aubergines, potatoes and onions are also a must, but my husband likes cabbage too. I’ve seen recipes around the internet using peas, carrots, broccoli and other vegetables too. This particular recipe is based on how my Mother used to make her Pakoras. Feel free to mess around with the vegetables and add/omit what you fancy.

They also pair well with a coriander and mint raita, plum chutney and even humble old ketchup. I love mine with a strong cup of lightly sweetened tea after a busy afternoon or on a cold and rainy day – oh my, I’m craving a hot batch just imagining this!

Vegetable Pakoras - A Ramadan classic! Quick, easy and DELICIOUS - recipe @ FatimaCooks.net

This year in Ramadan, as always, I’m adamant Pakoras won’t be a regular show, but an occasional Iftar treat. I’m going to try my utmost best to not give into the temptation and pile my plate sky-high with those mouth-wateringly divine treats. I’m going to dodge the plate of Pakoras with unwavering determination and reach for the healthier, lighter option.

And as always, I’m very sure I won’t succeed.

Enjoy, with lots of love.x

Vegetable Pakoras - A Ramadan classic! Quick, easy and DELICIOUS - recipe @ FatimaCooks.net

 

Vegetable Pakoras - A Ramadan classic! Quick, easy and DELICIOUS - recipe @ FatimaCooks.net
Pakistani Mixed Vegetable Pakoras - An Essential Ramadan Recipe!
Print Recipe
These divine Pakoras are an authentic street food in Pakistan and India and are an essential during Ramadan. They pair well with coriander and mint raita and a strong cup of tea. If there is one Indian/Pakistani street food you're going to try, this is the one!
Servings Prep Time
20 medium pakoras 12 minutes
Cook Time
10 minutes
Servings Prep Time
20 medium pakoras 12 minutes
Cook Time
10 minutes
Vegetable Pakoras - A Ramadan classic! Quick, easy and DELICIOUS - recipe @ FatimaCooks.net
Pakistani Mixed Vegetable Pakoras - An Essential Ramadan Recipe!
Print Recipe
These divine Pakoras are an authentic street food in Pakistan and India and are an essential during Ramadan. They pair well with coriander and mint raita and a strong cup of tea. If there is one Indian/Pakistani street food you're going to try, this is the one!
Servings Prep Time
20 medium pakoras 12 minutes
Cook Time
10 minutes
Servings Prep Time
20 medium pakoras 12 minutes
Cook Time
10 minutes
Ingredients
For the Pakora batter
  • 1.5 cups gram flour
  • 75 grams spinach
  • 1.5 tbsp salt
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 0.5 tbsp chilli flakes
  • 0.5 tsp turmeric
For the fillings
  • 250 grams potatoes
  • 120 grams aubergine
  • 2 medium onions
  • 1 small handful Fresh coriander
Other
  • Oil, for frying, as neded
Servings: medium pakoras
Instructions
  1. Whisk together all the ingredients for the batter with enough water to make a thick but fluid batter (1 cup water per 1.5 cup gram flour), making sure there are no lumps. Set aside
  2. Chop the aubergine, potato and onions roughly into cubes or half-moons. They don't need to be the same size or neat - I find that uneven and roughly chopped veggies add to the texture and overall charm of Pakoras. Chop the coriander and spinach finely
  3. Just before you want to start frying the Pakoras, add the vegetables to the batter.
  4. Heat some oil in a deep pan/Karahi and when the oil is hot, use your hands or a big spoon to place the vegetable batter into the oil. Don't worry about making them all perfect shapes - again, the imperfection adds to the charm. Try not to overcrowd the pan - you will probably need to do the frying in batches.
  5. Allow the Pakoras to fry, flipping to make sure they brown evenly. They will take about 7-10 minutes to cook, depending on how hot your oil is
  6. Serve hot with your favourite dip or chutney!
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2 thoughts on “Mixed Vegetable Pakoras – A Recipe That Everyone Loves!

  1. this post made me laugh because we are exactly the same. like, I have lost count of the amount of times pakoras have been requested in our house. and the whole rainy day, hot sweet tea and crisp pakoras is just irresistible to anyone with a Pakistani background! beautiful photos, as always.

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