How many people does this veg pakora recipe serve?

This recipe makes pakoras for 4 servings, with 15 minutes of prep and about 20 minutes of frying.

Which oil is best for frying crispy pakoras?

A light, neutral, high-smoke-point oil works best; this recipe uses Anveshan sunflower oil so the pakoras stay crisp and grease-free instead of soaking up oil.

Why add jaggery powder to pakora batter?

A spoon of Anveshan jaggery powder gently balances the spice and besan, deepening the flavour without making the pakoras sweet.

How do I make sure my pakoras turn out crunchy and not soggy?

Keep the besan batter thick, fry in hot oil in small batches, and drain well; the right oil temperature is what gives that crackly crust.

Crispy Veg Pakora

Name: Crispy Veg Pakora
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp Jaggery Powder; 1.5 cups Besan (Gram Flour); 2 cups Sunflower Oil; 2 medium Onion; 1 medium Potato; 1 cup Spinach; 2 pieces Green Chillies; 0.5 tsp Ajwain (Carom Seeds); 1 tsp Red Chilli Powder; 1 tsp Salt

Crispy veg pakora is a classic Indian fritter where onion, potato and spinach are coated in spiced besan batter and deep-fried until golden and crunchy. The trick to grease-free pakoras is a neutral, high-smoke-point oil, and Anveshan wood-pressed sunflower oil keeps each fritter shatteringly crisp without turning heavy. A pinch of mineral-rich jaggery powder rounds off the batter, giving you tea-stall flavour you can feel good about at home.

Time breakdown

Prep Time15 min

Cook Time20 min

Total Time35 min

Ingredients

Besan (Gram Flour)
💡 You can also use Groundnut Oil / Mustard Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Onion
Potato
Spinach
Green Chillies
Ajwain (Carom Seeds)
Red Chilli Powder
Salt

How to Make Crispy Veg Pakora

1
Thinly slice the onions and potato, roughly chop the spinach and green chillies, and place in a large bowl.
2
Add besan, ajwain, red chilli powder, salt and 2 tbsp Anveshan Jaggery Powder, then sprinkle a little water and mix into a thick batter that coats the vegetables and balances the spice with a subtle sweetness.
3
Heat the Anveshan sunflower oil in a kadhai to medium-high (a drop of batter should rise immediately).

Tips for the Best Crispy Veg Pakora

✓Keep the besan batter thick enough to coat the vegetables so the pakoras hold their shape and crisp up.
✓Heat the Anveshan sunflower oil fully before frying and add pakoras in small batches to keep the temperature steady.

Frequently Asked Questions

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