Vegetable Pakoras

I like to make these tasty snacks using beer as a raising agent. Make sure you dice the vegetables very finely as they are only in the oil for a short time.

watch video

Annabel Langbein Vegetable Pakoras Recipe

Annabel Langbein Media

print email share pin tweet shopping list add recipe

Vegetable Pakoras
2 cups chickpea or pea flour
2 tsp ground cumin
2 tsp coriander seeds or mustard seeds
1 tsp fennel seeds, roughly ground or chopped
2 tsp curry powder
2 cups beer
½ cup chopped fresh coriander
1½ tsp salt 
ground black pepper
¼ tsp baking soda 
3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables
grapeseed, rice bran or other neutral oil, to fry

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/vegetable-pakoras/291/

EMAIL PRINT

Prep time:: 5 mins + standing
Cook time:: 3-5 mins per batch
Makes:: About 30

2 cups chickpea or pea flour
2 tsp ground cumin
2 tsp coriander seeds or mustard seeds
1 tsp fennel seeds, roughly ground or chopped
2 tsp curry powder
2 cups beer
½ cup chopped fresh coriander
1½ tsp salt
ground black pepper
¼ tsp baking soda
3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables
grapeseed, rice bran or other neutral oil, to fry

Combine flour with cumin, coriander or mustard seeds, fennel seeds, curry powder and beer to form a smooth batter. Mix in the coriander, salt and pepper, baking soda and vegetables. Stand for 5 minutes.

Heat 3-4cm of oil in a deep frypan and fry small spoonfuls of mixture in batches of 3-5 at a time for about 3 minutes, until golden and cooked through.

Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and drain in a single layer on paper towels. Serve at once or prepare in advance and reheat in a 200˚C oven for 5 minutes before serving.

Vegetable Pakoras are delicious served with Cucumber, Yoghurt and Mint Raita and Papaya and Coriander with Lime.

Crostini with Feta and Slow-Roasted Tomatoes

Asian Broccoli Bites

Bocconcini Prosciutto Bites

You must be logged in to add comments, click here to join.

7 comments

Hey Annabel, these are great but I would like to ramp up the taste a little more, more spice maybe, not sure, what do you suggest. Thanks.

Murray64 October 04, 2014

Hi Erena, You can use soda water instead of beer which would make the recipe gluten free. Happy cooking!

Annabel Langbein July 27, 2014

Can you please tell me what you can use instead of the beer, as Gluten free and cannot have beer.

Erena March 20, 2014

Wow, I tried these as part of our Christmas eve snack feast along with your roast capsicum pesto. These Pakora were sensational! I used cauliflower, peas, pumpkin and carrot. Only used enough beer to make the batter the consistency I wanted (probably about 300ml) as I deep fried them. Served with traditional Indian mint and yoghurt sauce. We had brought the spice blend back from a trip to India earlier this year. See photo at aroundthemulberrytree.wordpress.com. Hardest part was getting the chick pea flour in the country! Thanks for another great recipe.

Fergie51 December 30, 2013

I need the recipe for the chicken and eggplant korma curry paste that was made to sever along these .

LisaGuidone July 21, 2013

Hi there, I made these at the weekend for a potluck dinner and although they were really nice, I found the mixture extremely running which made my pakora's very flat and ran into each other. I used 330 ml beer and 2 cups of channa flour. Do you have any ideas what I did wrong? I actually used much less beer than 2 cups so I am just a little confused. Thank you!

debbiet March 12, 2013

Lekker hoor!

Pim December 24, 2011