Vegetable pakoras with green chutney, a delicious Indian appetizer or side dish, made with easy to get ingredients and ready in just 30 minutes.
Indian food is amazing. I've eaten at Indian restaurants in several countries (Spain, United Kingdom, Germany and also in some places of South East Asia), but I want to visit India and enjoy its amazing cuisine because the food is so tasty and also because it's so easy to find plant-based dishes there.
Most of the times I go to an Indian restaurant, I order pakoras as an appetizer, but they can also be eaten as a snack or even as a side or entrée, you choose! They're usually made with vegetables or other ingredients, dipped in a batter made from chickpea flour and then deep-fried.
My recipe is pretty simple and made with ingredients you can get at any supermarket. Besides, I've used just a little bit of extra virgin olive oil (enough to cover the bottom of the skillet) and they're also super flavorful.
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- 1 red onion, julienned
- 1 green bell pepper, julienned
- 3 small potatoes, 14 oz or 400 g, peeled and grated
- 1 handful fresh cilantro, chopped
- 1 tablespoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne flakes, optional
- ¾ cup chickpea flour
- ½ cup water
- Extra virgin olive oil to taste
- I used a box grater to grate the potatoes, but feel free to julienne them into thin strips if you want.
- Add the veggies, cilantro and spices to a large mixing bowl and stir.
- Then add the chickpea flour and water and mix until well combined. I prefer to use my hands, but it's up to you.
- Heat some oil in a skillet and drop in spoonfuls of the mixture. Cook over medium-high heat until golden brown (about 2 to 3 minutes on each side).
- Serve immediately with some green chutney or your favorite sauce.
- Keep leftovers in a sealed container in the fridge for 5 to 7 days.
- Feel free to use any veggies, herbs and spices you want.
- If you don't like spicy food, omit the cayenne flakes or add less. Garam masala is also spicy, so keep that in mind.
- I haven't made this recipe with no oil, but I think it should work if you bake the pakoras instead of frying them.