Pakistani Vegetable Pakoras

Name: Pakistani Vegetable Pakoras
Prep time: 20 min
Cook time: 20 min
Yield: 8-12 (as a side)
Cuisine: pakistani

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Sides

These crispy Pakistani pakoras were inspired by my followers and became part of my Ramadan Around the World series. Simple, flexible, and so good.

PREP TIME

20 minutes

COOK TIME

20 minutes

SERVES

8-12 (as a side)

About this recipe

These Pakistani vegetable pakoras became part of my kitchen in the most natural way. When I asked my community to share their Ramadan must-have foods, all my Pakistani followers replied with the same answer — pakoras. So they earned their place in my Ramadan Around the World series, a nine-reel journey through comforting dishes that show up on tables across cultures.

I love how these Pakistani vegetable pakoras are simple, flexible, and led by what you have on hand. Thinly sliced vegetables, bold spices, and a light flour coating come together quickly, then fry up crisp and golden. They’re not delicate, and they’re not fussy — just honest food that’s meant to be eaten hot, often straight from the plate.

If you enjoy recipes like my Ejjeh (Baked Green Herb Quiche) — which uses herbs in a similar way but relies on eggs instead of crunch — or my golden fried eggplant, perfectly salted and finished with lemon just like Mum made, you’ll love these pakoras too. They sit right in that space between everyday comfort and something special enough for Ramadan.

Ingredients

1 medium raw potato, cut into matchsticks thickly
1 medium onion, roughly sliced
1 green chilli, finely sliced thinly
2 teaspoons ginger garlic paste (or 1 teaspoon grated ginger + 1 teaspoon grated garlic)
50 grams baby spinach, roughly chopped
A handful of fresh coriander, roughly chopped
1⁄4 cup fresh mint, roughly chopped
1 1⁄2 cups chickpea flour (besan)
1 tablespoon rice flour
1 tablespoon cornflour
Salt, to season
1⁄2 teaspoon red chilli powder (optional)
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground fennel
Neutral mild oil, for deep frying

Notes from Rouba

I like making these on the smaller side — you can have two without thinking twice
Mixing by hand really matters here; it helps release moisture naturally
This recipe is very forgiving — adjust vegetables to what you have
I always serve these with my mint yoghurt sauce or raita

Method

Step 1. Prepare the vegetables

Add the potato, onion, green chilli, spinach, coriander, and mint to a large bowl. Add the ginger garlic paste and mix well using your hands so everything is evenly combined.

Step 2. Season and coat

Add the salt, red chilli powder, ground cumin, ground coriander, and ground fennel. Mix well so the vegetables are evenly coated in the spices. Add the chickpea flour, rice flour, and cornflour, then mix thoroughly until the flours cling to the vegetables and form a rough, textured mixture. Keep mixing with your hands — the vegetables will release moisture. If needed, add up to 2 tablespoons of water to help bring the mixture together so it holds when frying.

Step 3. Fry the pakoras

Heat neutral oil in a deep pan over medium heat. Once hot, take small handfuls of the mixture and gently drop them into the oil. Fry immediately in batches for 3–5 minutes, turning as needed, until golden and crisp. Remove and drain on paper towel before frying the next batch.

A FEW THINGS YOU’LL WANT TO KNOW

Do I have to add water?
No — and yes. Some people never add water and rely on the vegetables to soften as you mix. Others add a tablespoon or two to help it come together faster. Both ways work.

Can I let the mixture sit before frying?
Yes. Leaving it for 10–15 minutes helps the vegetables release moisture, which can make shaping easier. If you prefer extra crunch, fry straight away.

Can I change the vegetables?
Absolutely. Onion is almost always there, and potato is very common, but people also add cauliflower, eggplant, or even just onion on its own. There are no rules.

How hot should the oil be?
Not too hot and not cold. You want a steady sizzle, not fast browning. This keeps the pakoras crisp without burning.

How big should I make them?
As big or small as you like. I prefer smaller ones — they fry more evenly and feel lighter to eat.

What do you serve them with?
I love them with raita or a mint yoghurt sauce, but they’re just as good on their own while standing in the kitchen.

Why is the onion sliced roughly and not finely?
I was told to slice the onion a little more roughly because it keeps the pakoras crunchier. Finely slicing can release too much moisture and soften the mixture.

Why is everything else sliced so thinly?
The potato and other vegetables are cut into thin matchsticks so they cook quickly and evenly. This gives you crisp edges without overcooking the inside.