Vegetable pakora is a perfect tea-time snack. Crispy crunchy fritters taste best during the rainy season. A cup of hot tea and sizzling pakoras yummmm !! I just love it .various types of pakoras/fritters are popular in India. Bajiya is a common name for pakoras in some states and bachka in others….enjoy some mouthwatering day-to-day pakoda recipes and enjoy !!!

it is an excellent tea-time snack that can whip up in minutes even for sudden guests. fried besan or gram flour has a wonderful flavour and when we combine vegetables with it, it is nothing but addictive. Vegetable pakora is a super delicious treat.

Finally, I would like to suggest a few more recipes from my blog

• Midnight Snacks
• Methi Muthia- A Gujarati Snack
• Savory Tarts- A Cocktail Snack
• BABY CORN CIGARS- A COCKTAIL SNACK
• MATHARI- A TEA TIME SNACK
• Vegetable Lollipops

I am sharing a few different types of vegetable pakora recipes in this post. However, you can mix all of them together to make mixed vegetable pakora or make them individually. Basan batter is the same only vegetables can be changed. Moreover, Use your imagination and invent different vegetable pakora of your choice.

Vegetable Pakora Recipes:

Potato Pakoda:-

 Ingredients:-

potatoes………………………..4

big besan/ chickpea flour …….1 cup 

suji/ semolina ………………..2 tbsp

green coriander……………..3 to 4 tbsp{chopped finely}

green chilly…………………….2 {chopped finely}

kasoori methi/ dry fenugreek leaves……2tsp salt,

the red chilly powder as per taste

heeng./Asafoetida………….1/4 tsp

oil for frying  

Method:-

• peel and wash potatoes, slice them vertically in roundels 
• mix all the other ingredients in a bowl and make a paste with water
• beat it till fluffy 
• put oil on fire in a pan for frying 
• dip sliced potatoes in besan/chickpea flour batter and fry it till golden in colour

Cauliflower Pakodas:-

Ingredients:-  

cauliflower…1 small

same besan/ chickpea flour  ingredients  

Method:-  

1. wash and cut florets of cauliflower 
2. dip in besan better 
3. follow the same method as potato pakodas 
4. serve hot with tea or coffee

Palak Ka Pakodas / Spinach Fritters :-

Ingredients:-

Palak 1/2 bunch

Besan/ gram flour  batter  oil for frying  

Method:-  

1. pick palak leaves wash and clean them properly

2. dip in besan batter and deep fry

3. serve hot and crispy

Brinjal  / Eggplant Pakoda:-

1 big brinjal

besan batter omits kasoori methi and semolina 

oil for frying  

Method:-  

1. slice brinjal vertically in roundels

2. dip in basan/ chickpea batter

3. deep fry and serve hot  

Pyaz(onion)pakoda:-

 Ingredients:

 onions…….3

green chilly…2

finely chopped green coriander..4-5 strings finely chopped

besan(gram flour)…..3 to 4 tbsp

Asafoetida……..1/2 tsp

salt as per taste chilli powder

as per taste Oil for frying

Method:-

Stuffed Mushroom Pakoda / Stuffed Mushroom Fritters

Ingredients:-

Mushroom …12 pies

same besan/gram flour batter 

For Stuffing:–

paneer …100 gm

green chilly..2

coriander..2 tbsp

salt and pepper as per taste  

Method:-

1. wash the mushroom cut stem and keep it aside

2. mix all stuffing ingredients

3. stuff mushroom with stuffing 

4. dip in batter and deep fry in hot oil

5. serve hot with red hot chutney

Bachka / Black Chickpea Fritters:-

 whenever my aunt  use to make it it’s really ummmmmmmmmmm….. try this

Ingredients:-

black chana./ black chickpea …….1 cup (soak overnight) besan/ gram flour …..1/2 cup Chopped Ginger – 1/4th cup
Carom Seeds – 2 tsp
Roasted (Sesame Seeds) Til – 1 tsp
Flax seeds – 1 tsp
Coriander Chopped – 1/2 cup
Rice Flour – 1/4th cup
Salt – to taste
Chopped Green Chilies – 4-5
Chilly powder – 1 1/2 tsp
Water – as required (a little less than 1 cup)
Chat Masala – to taste coriander finely chopped green chilly chopped salt red chilly,amchoor powder/ dry mango powder as per taste  

Method:-  

1. drain water from socked black chana / black chickpea 

2. dry chana and mix all other ingredients

3. sprinkle little water for binding

4. put mustard oil in a pan and deep fry chana mix balls in it

5. fry till golden in colour

6. Place on a kitchen napkin for excess oil to evaporate

7. serve hot with food.

Tori (ridge gourd) ka bachka / Fritters:-

INGREDIENT

Tori (Ridge Gourd) – 4
Besan (Gram Flour) – 2 cups
Chopped Ginger – 1/4th c
Roasted (Sesame Seeds) Til – 1 tsp
Coriander Chopped – 1/2 cup
Rice Flour – 1/4th cup
Salt – to taste
Chopped Green Chilies – 4-5
Chilly powder – 1 1/2 tsp
Water – as required (a little less than 1 cup)
Chat Masala – to taste
Oil – to deep fry

METHOD

1. Cut Tori into Roundels.
2. Take a bowl and place the tori in it.
3. Add gram flour and rice flour.
4. Add to it chopped ginger and coriander.
5. Mix in chopped chillies.
6. Add red chilli powder and salt.
7. Add water and mix well.
8. Prepare a batter as to well coat the vegetables (Tori).
9. Heat oil in a deep pan or skillet.
10. Drop-in pieces of tori and deep fry till reddish in colour.
11. Place on a kitchen napkin for excess oil to evaporate.
12. Sprinkle Chat Masala.
13. Serve with green chutney garnished with green chillies 

Tips – People staying in States or Canada and other countries where Tori is not found can replace Tori with zucchini. Tori is known as Turai in many states of India.

Patra / Colocasia leaves fitters:- 

 Ingredients:-

• 8 pcs: Arbi(colocasia) leaves
• 1 cup: Besan/ gram flour
• 2 tsp: Ginger garlic paste
• 1 tsp: Chili powder
• 1/8 tsp :  Asafoetida  powder
• Tamarind pulp, made from 3tbsp: tamarind
• 50 gm: Gur/ jaggary 
• 2 tsp: Salt to taste
• Oil to deep fry

 Method:-

mix the gur/ jaggery and tamarind pulp, heating a little to dissolve the gur.
Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife. be careful as this can cut your skin.
Mix the besan, chilli powder, ginger garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
Place another leaf over this and repeat the besan application. Do the same with two more leaves. Tuck in the edges along the length and roll like a scroll. Repeat with the rest of the leaves.
Steam rolls for 15 minutes in a pressure cooker. or you can use a micro-safe steamer and steam it for 10 min. When cool, slice into 1″- 3″ thick slices and deep fry before serving this Gujarati snack is so yum that I am sure you’ll not be able to ragest it till serving

Tip:- you have to be very careful with this snack cauz this can cause irritation in the throat if not cooked properly