Vegan Vegetable Pakoras Vegan Vegetable Pakoras

Vegan Vegetable Pakoras

These pakoras (or pakodas: delicious spiced Indian chickpea fritters) are filled with tender slices of potato, onions, spinach, and cilantro. Toasted whole coriander seeds and red chili pepper flakes add bright pops of flavour and just the right amount of heat.

Notes

Be sure to slice potatoes thinly and evenly for thorough cooking. Alternatively, you can use leftover boiled potatoes instead.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

In a small dish combine turmeric, cumin, and salt.

Melt two-thirds of the vegan butter in a medium-sized skillet over medium-high heat. Evenly distribute the hot butter over the surface of your skillet.

Add onion and garlic to the skillet and cook for one minute. Add the potatoes and half of the mixed spices. Stir, and move the vegetables to one side of the skillet.

Add the remaining vegan butter to the other side of the skillet and add the coriander seeds and red chili pepper flakes. Cook, stirring both sides often, while keeping the vegetables mostly separate from the spices. Cook until the onions are tender and translucent and the spices are fragrant. Do not overcook the spices (the potatoes don’t need to be fully cooked).

In a deep, heavy bottomed saucepan, heat one inch of frying oil over medium-high heat. Allow plenty of time for the oil the get hot (between 325°F to 350°F).

In a large bowl, mix together chickpea flour, remaining spices, lemon juice, and water to make a smooth batter.

Gently fold the spinach, cilantro, potatoes, onions, and spices into the batter.

Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack or paper/kitchen towel.

Serve with creamy cilantro sauce, chutney, or your favourite dipping sauce (like sweet chili sauce).

Make the Creamy Cilantro Sauce:

Combine all ingredients in a food processor or blender and pulse on high until well-blended with plenty of green flecks left intact.

Step 1 out of 11

In a small dish combine turmeric, cumin, and salt.

Step 2 out of 11

Melt two-thirds of the vegan butter in a medium-sized skillet over medium-high heat. Evenly distribute the hot butter over the surface of your skillet.

Step 3 out of 11

Add onion and garlic to the skillet and cook for one minute. Add the potatoes and half of the mixed spices. Stir, and move the vegetables to one side of the skillet.

Step 4 out of 11

Add the remaining vegan butter to the other side of the skillet and add the coriander seeds and red chili pepper flakes. Cook, stirring both sides often, while keeping the vegetables mostly separate from the spices. Cook until the onions are tender and translucent and the spices are fragrant. Do not overcook the spices (the potatoes don’t need to be fully cooked).

Step 5 out of 11

In a deep, heavy bottomed saucepan, heat one inch of frying oil over medium-high heat. Allow plenty of time for the oil the get hot (between 325°F to 350°F).

Step 6 out of 11

In a large bowl, mix together chickpea flour, remaining spices, lemon juice, and water to make a smooth batter.

Step 7 out of 11

Gently fold the spinach, cilantro, potatoes, onions, and spices into the batter.

Step 8 out of 11

Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack or paper/kitchen towel.

Step 9 out of 11

Serve with creamy cilantro sauce, chutney, or your favourite dipping sauce (like sweet chili sauce).

Step 10 out of 11

Make the Creamy Cilantro Sauce:

Step 11 out of 11

Combine all ingredients in a food processor or blender and pulse on high until well-blended with plenty of green flecks left intact.

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