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Vegetable Pakoras in a basket with mango chutney in the background

Vegetable Pakoras with Mango Chutney

These fried Vegetable Pakoras with cauliflower and spinach are easy to make and delicious! Serve with homemade Mango Chutney for a flavor explosion. They are the perfect Indian snack or appetizer.
Course Appetizer, Snack
Cuisine Indian, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 pakoras
Calories 39kcal
Author Elephantastic Vegan


Chickpea batter

Veggies and oil

  • 1/2 red onion - diced
  • 1 scallion - thinly sliced
  • 1 cup baby spinach - chopped
  • 2 cups cauliflower - cut in really small florets
  • frying oil e.g. canola oil

Serve with


  • Combine the chickpea flour, garam masala, kala namak and ginger powder in a large bowl. Add the water and whisk. It should be thick batter. 
  • Add the small cut veggies to the batter and mix. The mixture should hold together, if it doesn't, add more chickpea flour until it does. 
  • Heat up the frying oil in a medium-sized pot. It should be enough so that the pakoras can swim in the oil, but you don't want to fill more than 1/3-1/2 of the pot with oil to prevent spillovers. 
  • Put scoop-sized (I used my ice cream scoop) bits of the vegetable-batter-mix in the hot frying oil and let it fry for a couple of minutes until golden and crispy. Put them on a paper towel to remove excess oil.
  • The crispy pakoras are best served when fresh out of the oil. Sprinkle with chopped cilantro and serve with mango chutney


Serving: 1pakora | Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 95mg | Vitamin A: 145IU | Vitamin C: 5.9mg | Calcium: 7mg | Iron: 0.4mg