In this post we are going to learn Punjabi style mixed vegetable pakora. The pakora is a popular snack prepared with vegetables and rice flour. They have a crispy texture and a light and delicious taste. Below we show you how to make the pakora by mixing various vegetables.

Ingredients: 1/2 cup of chickpea flour 1 cup of water 1/2 tablespoon of turmeric powder 1/2 teaspoon of red chilli powder 1 teaspoon of salt 1 teaspoon of garam masala 1/2 teaspoon of coriander powder 1/2 teaspoon of chaat masala 1/2 teaspoon of kasoori methi powder 1 teaspoon of coriander leaves 1/2 teaspoon of kasoori methi leaves 1 teaspoon of fennel powder 1/2 teaspoon of carom seeds 1/2 teaspoon of red chilli powder 1/2 teaspoon of black pepper powder (to taste) 1/2 teaspoon of fennel powder 1/2 teaspoon of carom seeds 1/2 teaspoon of

This text is sensitive. Try generating new copy.

Pakora/fritters made with mixed vegetables are a deep-fried Indian snack that is fast and simple to prepare. It’s simple to make at home at any time and goes great with a cup of tea in the evening. During the rainy season, it becomes even more pleasant. I made a Punjabi-style mix veggie pakora or pakoda.

You’ll see that I’ve included two photos of pakora made with the same ingredients in this recipe. The texture will be different, but the flavor will be same. The pakoras in the first image will be crispy since I did not add any water to the batter, while in the second picture, water and soda are added to the batter to make the pakoras crispy on the outside and soft and fluffy on the inside (In South India, they are called Bajji). You may make the pakoras any way and eat them.

Time to prepare: 20 minutes

Time to cook: 20 minutes

Punjabi cuisine

Medium spiciness

3–4 servings


    • 1 1/3 cup besan (gram flour)
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon turmeric powder
    • 1 tbsp kasoori methi (dry fenugreek leaves)
    • 1/4 teaspoon ajwain (carom seeds)
    • 1/4 teaspoon baking soda
    • a pinch of salt (to taste)

spices that have been roasted

    • 1 teaspoon fennel seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds


  • 1 medium onion (85 to 100 gms)
  • 1 cup spinach
  • Cauliflower (70-80 gms)
  • 1 or 70 gms little potato
  • 1/2 bell pepper (medium)
  • 1 tsp green chilli
  • 2 tsp ginger
  • 120 to 150 mL water


    • To make the pakoras, I used baby spinach. Wash, drain, and dry it, or absorb the water with a kitchen towel. Prepare the spinach leaves by chopping them up and keeping them on hand.
    • Cut onion, ginger, green chilies, and other veggies into tiny pieces by chopping or slicing them. Set things aside for now.
    • Except for the ajwain, roast all of the spices. In a pestle and mortar, gently smash the coriander seeds, cumin seeds, and fennel seeds to a coarse powder. To create a fine powder, don’t mill too much. The components should be clearly visible.

To make crispy pakoras, combine all of the ingredients in a large mixing bowl

    • Water and soda should not be added.
    • Take a large mixing basin. Except for the besan, combine all of the veggies and dry ingredients in a large mixing bowl (salt, chilli powder, turmeric powder and crushed spices). Mix thoroughly. Allow 10 minutes for it to cool. Water will be released by the onion.
    • Mix in the besan thoroughly.
    • It’ll be like kneading a tight dough. If the veggies are sticking together, a little water may be sprinkled on top to loosen them up (I did not add any water). You may use my onion pakora/pakoda recipe as a guide. This recipe is for crispy pakora, not fluffy pakora.
    • When it’s ready, start cooking right away. Do not leave the mixture unattended for an extended period of time. The mixture’s consistency may shift.
    • In a kadai, heat the oil over medium heat. First, try a sample in heated oil. If it floats right away, the oil is ready to cook.
    • Take a chunk of the mixed veggie mixture in your palm and distribute it with your fingers one by one. There are no shapes needed. Shapeless pokadas may be made in any size. For each batch, I produced 5 to 6 medium-sized pokadas.
    • Cook for 4 to 5 minutes on each sides, or until golden brown in color.
    • Serve hot or warm mixed veggie pakora with Meethi chutney (sweet tamarind chutney) or ketchup for youngsters.

Pakoras (fluffy pakoras)

  • After combining all of the ingredients, add the soda and water, a little at a time, to get a thick batter (not watery). Allow 10 minutes for the soda to work its magic and fluff up the fritters.
  • With the aid of a spoon or your fingers, drop a tiny amount of the batter/mixture into the oil.
  • To achieve a golden brown color on your veggie pakora, turn them periodically.
  • Make sure your kadai isn’t overflowing with pakoras.
  • Deep fried them in small batches with plenty of room to flip them.
  • Serve hot or warm mixed veggie pakora with Meethi chutney (sweet tamarind chutney) or ketchup for youngsters.


  • Cooking the pakoras on high heat will result in their being uncooked on the inside. Cooking the pakoras over a low heat allows the extra oil to soak. The temperature of the oil must be precise.
  • When preparing the batter, start with less water since onion leaves contain water. After that, you may add water as needed.
  • You may use either white or purple cabbage in this dish. Toss in some fenugreek leaves and any other veggies you want.


This mixed vegetable pakora is a healthy snack that is not only delicious and quick to prepare, but also keeps you satiated for a long time. All the vegetables used in the recipe are readily available and can be easily prepared at home.. Read more about paneer pakora and let us know what you think.