Vegetable Pakoras with Chickpea Flour Batter

Yogurt fermented pakora pancakes, shallow fried and delicious!

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This traditional recipe for vegetable pakoras has a soaked chickpea and yogurt batter. It is lightly flavoured with tamarind, coriander and turmeric for a deliciously crispy gluten-free snack.  It can be made with a mix of seasonal vegetables, so feel free to use whatever is in season.




  • 3 cups chickpea flour
  • 1 tbsp ground coriander
  • 1/2 tbsp ground turmeric
  • 1 tbsp tamarind paste (optional)
  • 1 tsp cayenne pepper (optional)
  • 2 1/2 tsp salt
  • 2 cups yogurt


  • 5 cups of chopped and grated vegetables (see notes for suggestions)


  1. Mix all of the batter ingredients together until it is smooth. Allow to rest for at least 20 minutes for the chickpea flour to fully hydrate. If you want to try fermenting your pakora batter, see the section above for instructions.
  2. While the batter rests, prepare the vegetable filling by grating and chopping all of the vegetables. The trick is to not have anything larger than a pea or it won’t fully cook.
  3. Mix in the vegetables into the batter, making sure that they are fully coated.
  4. Pakoras are traditionally deep-fried, however, see the notes below for other options. To deep fry the pakoras, heat 2 inches of deep fry oil to 375 F. Scoop 1/2 cup of battered vegetables into the deep fry oil and fry until the vegetables are cooked and the batter is brown (about 5 min).
  5. Depending on the size of the pot, you may be able to fry multiple pakoras at once. Just be sure not to do more than 3 at once or it will lower the temperature of the oil and prevent proper frying.


  1. Feel free to replace the yogurt with another cultured dairy like milk kefir, buttermilk or whey.
  2. Deep frying always involves a surprising amount of oil. Alternatively, shallow fry pakora “pancakes” flipping halfway through to cook each side for 5 minutes.
  3. Feel free to use a mix of seasonal vegetables. My favourite combination is grated potato, onions and peas. Here are a few other options:
    • grated yams or carrots
    • cauliflower chopped into tiny bite-sized pieces
    • zucchini cut into long thin strips
    • washed spinach, chard or kale
    • shelled peas, green beans
    • fresh paneer cheese sliced into cubes
    • make onion rings by battering large slices of onion

Keywords: vegetarian, gluten free, grain free, summer, spring, winter, fall, picnic, fermented