Crispy Vegetable Pakoras with Tamarind and Mint Chutneys

Quick Recipe Version (TL;DR)

• Yield: 24 pakoras (serves 6 as a snack)
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Quick Ingredients

• Pakoras: 1 1/2 cups (180 g) chickpea flour, 2 tbsp (16 g) rice flour, 1 tsp cumin seeds, 1 tsp crushed coriander seeds, 1/2 tsp turmeric, 1 tsp Kashmiri chili or 1/4 tsp cayenne, 1/2 tsp garam masala, 1/2 tsp ajwain (optional), 1 1/4 tsp salt, 1 tsp grated ginger, 1 small garlic clove (optional), 2 tbsp chopped cilantro, 1 tsp lemon juice, 1/4 tsp baking soda, 3/4–1 cup (180–240 ml) cold water
• Vegetables: 1 large onion (thinly sliced), 1 medium russet potato (1/8-inch matchsticks), 2 cups finely shredded spinach, 1–2 green chilies (optional)
• Frying: 6–8 cups neutral oil (enough for 2 in/5 cm depth)
• Tamarind Chutney: 1/2 cup water, 2 tbsp tamarind paste, 4 tbsp jaggery or dark brown sugar, 1–2 dates (optional), 1/2 tsp ground roasted cumin, 1/2 tsp chaat masala, 1/4 tsp Kashmiri chili, 1/4–1/2 tsp salt
• Cilantro-Mint Chutney: 1 cup cilantro, 1/2 cup mint, 1 small green chili, 1-inch ginger, 1 small garlic clove, 2 tbsp lemon juice, 2 tbsp plain yogurt (or water), 2–4 tbsp water, 1/2 tsp salt, 1/4 tsp sugar

Do This

• 1. Simmer tamarind chutney ingredients 5–7 minutes until glossy; cool.
• 2. Blend cilantro-mint chutney until smooth; chill.
• 3. Prep vegetables: thinly slice onion, julienne potato, shred spinach; pat very dry.
• 4. Whisk dry batter ingredients; add 3/4 cup water to make a thick batter. Rest 10 minutes. Stir in lemon juice and baking soda.
• 5. Heat oil to 350°F (175°C). Set a wire rack over a sheet pan; oven at 250°F (120°C) to keep batches warm.
• 6. Toss veggies in batter. Drop heaping tablespoonfuls into oil; fry 3–4 minutes, turning, until deep golden and crisp.
• 7. Drain, sprinkle a pinch of salt or chaat masala, and serve hot with both chutneys.

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Why You’ll Love This Recipe

• Ultra-crisp edges and tender centers thanks to a chickpea- and rice-flour batter.
• Balanced flavors: sweet-sour tamarind and cooling cilantro-mint chutneys.
• Clear, reliable timing and temperature for perfect frying at home.
• Flexible: swap in other veggies or air-fry/bake with tips below.

Grocery List

• Produce: Onion, russet potato, baby spinach, cilantro, mint, green chilies, ginger, garlic, lemon or lime
• Dairy: Plain yogurt (optional, for green chutney)
• Pantry: Chickpea flour (besan), rice flour or cornstarch, cumin seeds, coriander seeds, turmeric, Kashmiri chili (or cayenne), garam masala, ajwain (optional), baking soda, tamarind paste, jaggery or dark brown sugar, dates (optional), chaat masala, salt, neutral frying oil

Full Ingredients

For the Vegetable Pakoras

• Vegetables:
  • 1 large onion (about 12 oz/340 g), halved and thinly sliced (about 2 packed cups)
  • 1 medium russet potato (about 8 oz/225 g), peeled and cut into 1/8-inch matchsticks
  • 2 cups (about 60 g) baby spinach, finely shredded
  • 1–2 green chilies (serrano or jalapeño), thinly sliced (optional)
• Spiced batter:
  • 1 1/2 cups (180 g) chickpea flour (besan)
  • 2 tbsp (16 g) rice flour (or cornstarch)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, lightly crushed
  • 1/2 tsp ground turmeric
  • 1 tsp Kashmiri chili powder (mild) or 1/4 tsp cayenne for more heat
  • 1/2 tsp garam masala
  • 1/2 tsp ajwain (carom), optional
  • 1 1/4 tsp fine sea salt
  • 1 tsp freshly grated ginger
  • 1 small garlic clove, finely minced (optional)
  • 2 tbsp chopped cilantro
  • 1 tsp lemon juice
  • 1/4 tsp baking soda
  • 3/4 to 1 cup (180–240 ml) cold water, as needed for a thick batter
• For frying:
  • 6–8 cups (1.5–2 L) neutral oil (peanut, canola, or sunflower), enough for 2 in/5 cm depth

Tamarind (Sweet-Tangy) Chutney

• 1/2 cup (120 ml) water
• 2 tbsp tamarind paste (concentrate)
• 4 tbsp (50 g) jaggery or dark brown sugar
• 1–2 Medjool dates, pitted and chopped (optional, extra body)
• 1/2 tsp ground roasted cumin
• 1/2 tsp chaat masala
• 1/4 tsp Kashmiri chili powder
• 1/4–1/2 tsp fine salt, to taste

Cilantro-Mint Chutney

• 1 cup packed cilantro leaves and tender stems (about 25 g)
• 1/2 cup packed mint leaves (about 12 g)
• 1 small green chili (or 1/2 jalapeño), seeded for milder
• 1-inch (2.5 cm) piece fresh ginger, roughly chopped
• 1 small garlic clove
• 2 tbsp fresh lemon or lime juice
• 2 tbsp plain yogurt (or use water for vegan)
• 2–4 tbsp cold water, as needed to blend
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp sugar (balances bitterness)

Step-by-Step Instructions

Step 1: Make the tamarind chutney

In a small saucepan, combine water, tamarind paste, jaggery, and dates (if using). Bring to a gentle simmer over medium heat and cook 3–4 minutes, stirring to dissolve the sugar. Stir in roasted cumin, chaat masala, Kashmiri chili, and salt. Simmer 2–3 minutes more until glossy and slightly syrupy. It will thicken as it cools. Transfer to a bowl and let cool.

Step 2: Blend the cilantro-mint chutney

Add cilantro, mint, green chili, ginger, garlic, lemon juice, yogurt (or water), 2 tbsp water, salt, and sugar to a blender. Blend until very smooth, adding more water 1 tbsp at a time to reach a spoonable consistency. Adjust salt and lemon to taste. Refrigerate until serving.

Step 3: Prep the vegetables well

Slice the onion thinly and separate into strands. Cut the potato into 1/8-inch matchsticks. Rinse the potato in cold water, then drain and pat very dry to remove moisture that can cause splattering and soggy fritters. Finely shred the spinach and pat dry. Keep all vegetables as dry as possible.

Step 4: Mix and rest the spiced batter

In a large bowl, whisk chickpea flour, rice flour, cumin seeds, crushed coriander seeds, turmeric, chili powder, garam masala, ajwain (if using), and salt. Add ginger, garlic (if using), and cilantro. Whisk in 3/4 cup cold water to form a thick, scoopable batter (thicker than pancake batter). Let rest 10 minutes to hydrate. Just before frying, stir in lemon juice and baking soda. If needed, add a splash more water to maintain a thick batter that clings to the vegetables.

Step 5: Heat the oil

Pour oil into a deep, heavy pot to a 2 in/5 cm depth. Heat to 350°F (175°C) over medium heat. Set a wire rack over a sheet pan for draining, and preheat your oven to 250°F (120°C) to keep batches warm. Adjust heat as needed to maintain 340–360°F (171–182°C) during frying.

Step 6: Coat vegetables and fry in batches

Add onion, potato, spinach, and green chili (if using) to the batter and toss to coat evenly. Using two spoons or your fingers, drop heaping tablespoonfuls (about 2 tbsp each) of the mixture into the hot oil, making loose clusters. Fry 6–8 pakoras per batch for 3–4 minutes total, turning occasionally, until deep golden brown and crisp with craggy edges. If they brown too fast, lower the heat; if they absorb oil or sink heavily, raise the heat slightly.

Step 7: Drain, season, and serve hot

Transfer pakoras to the wire rack and immediately sprinkle with a pinch of salt or chaat masala. Keep warm in the oven while you fry the remaining batches. Serve piled high with the tamarind chutney and cilantro-mint chutney alongside. Lime wedges and thin onion rings make a lovely garnish.

Pro Tips

• Thickness matters: The batter should be thick enough to cling to vegetables; too thin makes greasy pakoras.
• Dry veggies = crisp results. Moisture is the enemy of crunch—pat everything very dry.
• Test first: Fry one pakora and taste. Adjust salt, chili, or batter thickness before frying the rest.
• Heat control: Aim for 350°F (175°C). Rapid browning means your oil is too hot; pale and oily means too cool.
• Extra craggy edges: Right before frying, drizzle 1 tbsp hot oil from the pot into the batter and stir—this aerates for extra crispness.

Variations

• Other veggies: Try cauliflower florets, thin eggplant slices, shredded cabbage, or grated carrot. Keep cuts thin so they cook through.
• Paneer-spinach pakoras: Add 1 cup small paneer cubes with the spinach for a hearty version.
• Oven or air-fryer: Brush/spray with oil and bake at 425°F (220°C) for 18–22 minutes, flipping halfway; or air-fry at 390°F (200°C) for 10–12 minutes, shaking once.

Storage & Make-Ahead

Best eaten fresh and hot. The tamarind chutney keeps 2 weeks refrigerated; the cilantro-mint chutney keeps 3 days (or freeze in portions up to 1 month). Mix the dry batter ingredients ahead and store airtight for 1 month; add water, lemon, and baking soda just before frying. Leftover pakoras: refrigerate up to 2 days or freeze up to 1 month. Re-crisp at 400°F (200°C) for 8–10 minutes (5–7 minutes from frozen) or air-fry at 380°F (193°C) for 4–6 minutes.

Nutrition (per serving)

Approx. per serving (1/6 of recipe, about 4 pakoras plus chutneys): 330 calories; 18 g fat; 35 g carbohydrates; 8 g protein; 4 g fiber; 540 mg sodium. Estimates only; will vary with oil temperature and absorption.