Classic Indian finger food that no one can resist, these easy vegetable Pakoras are so simple to make. Crispy nibbles that everyone will love, perfect as a side dish or snack. Enjoy these mouth-watering Pakoras with friends and family.

This is kind of a basic recipe which can be adapted to make Pakoras where finely chopped or shredded medley of vegetables like cabbage, spring onion, spinach or methi (fenugreek leaves) can be added. Using a medley of vegetables you can make delicious crispy Pakoras. In this recipe I have used gourgette and watercress instead of spinach.

Ingredients Serves 6-8

For the Pakoras:

• 2 large potatoes, coarsely grated
• 2 large onions, finely sliced
• 2 large gougette, coarsely grated
• 1 packet of watercress , chopped
• 1 chilli finely chopped
• 1 bunch coriander, chopped
• 3 spring onions trimmed, finely chopped
• salt
• ½ tsp cumin seeds (powder)
• ½ tsp caraway seeds
• ½ -1 tsp red chilli powder
• 1 tsp garam masala
• 100–150g besan (chickpea flour)
• vegetable oil, to deep-fry

For the Coriander & Mint Chutney:

• 1 large bunch of fresh chopped mint leave
• 1 large bunch fresh chopped coriander leaves
• 1 green chilli (add more chillies if you want the chutney to be spicy)
• ½ inch ginger
• 1 or 2 tbsp lemon juice – optional
• salt or black salt or rock salt

Method

1. Place the grated potatoes, onion, gourgette and watercress in a large mixing bowl. Add the chopped coriander. Sprinkle salt over, and leave in the fridge overnight. (It is important to leave the mixture to marinate for at least for some even if not overnight. By doing this it help all the flavours to merge together and will also draw the water from the fresh ingredients).
2. Remove from the fridge. Add the cumin powder, red chilli powder, caraway seeds and garam masala, and stir. Then gradually add gram flour until the mixture has a thick pancake batter consistency.
3. Heat the oil in a deep heavy-based frying.
4. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through.
5. Carefully take them out of the oil, and place them on some kitchen paper to absorb any excess oil.

For the Chutney:

1. In a mixer or blender grind all the above ingredients to a smooth paste.
2. Mix salt in the chutney. Add the lemon juice and taste.
3. Serve with your pakoras. 

Brinda’s Note:

Serving Suggestions: Serve, with coriander, mint and chilli chutney or even spiced tea. This chutney is a great accompaniment with samosa, potato chips, or other snacks.