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Air Fryer Vegetable Pakoras : Crispy Indian Fritters Without Deep Frying
Are you craving the irresistible crunch of traditional Indian pakoras but want a healthier twist? Look no further! These Air Fryer Vegetable Pakoras are your ticket to enjoying crispy, flavorful fritters without the guilt of deep frying. Packed with fresh vegetables and aromatic spices, this recipe transforms a classic Indian snack into a lighter, oil-free delight. Whether you’re hosting a party, need a quick appetizer, or just want a rainy-day treat, these healthy Indian fritters will satisfy your taste buds while keeping things nutritious.
Please Also Check Our Air Fryer Onion Rings Recipe
In this comprehensive guide, I’ll walk you through a full complete recipe for air fryer vegetable pakoras with detailed instructions. We’ll cover everything from selecting the right ingredients to troubleshooting common issues. As someone who loves experimenting with fusion cooking, I’ve perfected this method to ensure you get that golden, crispy exterior and soft, spiced interior every time.
Pakoras, also known as bhajis in some regions, originated in India and are a staple street food. Traditionally deep-fried in oil, they can be heavy on calories. But with an air fryer, we cut down on oil dramatically—using just a light spray—while maintaining that signature crispiness. This version is vegan, gluten-free (if you use chickpea flour), and customizable with your favorite veggies. Ready to dive in? Let’s get cooking!
Nutrition Per 5 Pakoras:
🍽️
Calories
120 kcal
Calories
120 kcal
🥩
Protein
5 g
Protein
5 g
🥑
Fat
3 g
Fat
3 g
🌾
Carbs
18 g
Carbs
18 g
Vegetarian Pakoda Recipe
Crispy and flavorful, these air fryer vegetable pakoras are a healthier twist on the classic Indian fritters. Made with chickpea flour, fresh veggies, and aromatic spices, they’re golden, crunchy, and ready in just 30 minutes—perfect as a snack, appetizer, or tea-time treat without deep frying.
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Ingredients
For the Batter:
- 1 cup chickpea flour besan or gram flour – The base for that authentic Indian flavor and gluten-free goodness.
- ¼ cup rice flour – Adds extra crispiness; optional but recommended for the best texture.
- 1 teaspoon Cumin seeds – For a warm earthy aroma.
- 1 teaspoon Coriander powder – Enhances the savory profile.
- ½ teaspoon Turmeric powder – Gives a vibrant yellow hue and anti-inflammatory benefits.
- 1 teaspoon Red chili powder adjust to taste – For heat; use Kashmiri chili for milder spice.
- 1 teaspoon Garam masala – The spice blend that ties everything together.
- Salt to taste about 1 teaspoon.
- ½ teaspoon Baking soda – Helps the batter puff up for lightness.
- Water as needed about 3/4 to 1 cup – To form a thick, pancake-like batter.
For the Vegetables:
- 1 Large onion Thinly sliced – Provides sweetness and crunch.
- 1 Medium potato Grated or finely chopped – Adds heartiness.
- 1 cup Spinach leaves Chopped – For a green boost and nutrition.
- ½ cup Cauliflower florets Finely chopped – Optional, but it adds a subtle nuttiness.
- 1-2 Green chilies Finely chopped (optional for extra kick).
- A handful of fresh cilantro Chopped – For freshness.
- 1- inch Ginger Grated – Infuses zing.
- 2-3 Garlic cloves Minced – Amplifies the savory notes.
Additional:
- Oil spray like olive or avocado oil – For lightly coating the air fryer basket and pakoras.
- Lemon wedges and chutney for serving – Mint or tamarind chutney pairs perfectly.
- Pro tip: Use fresh High-quality spices for the best flavor. Chickpea flour is key—don't substitute with all-purpose flour, as it won't give that authentic taste.
Instructions
Making Air Fryer Vegetable Pakoras
- Follow these detailed steps for foolproof results. I've broken it down to make it easy, even if you're a kitchen novice.
- Prepare the Vegetables: Start by washing and chopping all your veggies. Slice the onions thinly to ensure they cook evenly. Grate the potato and squeeze out excess moisture using a clean kitchen towel—this prevents soggy pakoras. Chop the spinach, cauliflower, chilies, cilantro, ginger, and garlic. Mix all vegetables in a large bowl and set aside. This step takes about 5 minutes and ensures uniform cooking.
- Make the Batter: In a separate mixing bowl, combine the chickpea flour, rice flour, cumin seeds, coriander powder, turmeric, red chili powder, garam masala, salt, and baking soda. Whisk everything together to avoid lumps. Gradually add water, starting with 3/4 cup, and stir until you get a thick batter consistency—similar to pancake batter but slightly thicker. It should coat the back of a spoon without dripping too quickly. If it's too thin, add more chickpea flour; if too thick, add a splash of water. Let the batter rest for 5-10 minutes to allow the flavors to meld.
- Combine Vegetables and Batter: Fold the prepared vegetables into the batter. Mix gently until everything is well-coated. The batter should cling to the veggies without being overly runny. If it seems dry, add a tablespoon of water. This mixture is now ready for air frying—don't let it sit too long, or the veggies will release water and thin the batter.If You Like This Recipe Please Check Air Fryer Onion Rings – Classic American Diner Style
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for 3-5 minutes. This ensures even cooking and maximum crispiness. Lightly spray the air fryer basket with oil to prevent sticking
- Shape and Air Fry the Pakoras: Using a spoon or your hands (wet them slightly to avoid sticking), scoop about 1-2 tablespoons of the mixture and form into small patties or irregular shapes—the rustic look is part of the charm! Place them in a single layer in the air fryer basket, leaving space between each for air circulation. Spray the tops lightly with oil. Air fry for 10-12 minutes, flipping halfway through. Check for doneness: They should be golden brown and crispy. If needed, fry for an additional 2-3 minutes. Work in batches if your air fryer is small to avoid overcrowding.
- Serve Hot: Remove the pakoras and let them cool slightly on a wire rack to maintain crispiness. Serve immediately with lemon wedges, green chutney, or yogurt dip. Enjoy the burst of flavors!
- Total cooking time per batch is about 15 minutes, so plan accordingly for multiple batches.
Notes
Nutrition
Calories: 120kcal
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Serving Suggestions and Pairings
Serve these crispy Indian fritters as an appetizer with chai tea on a monsoon evening, or as part of a thali meal. Pair with:- Mint chutney for cooling contrast.- Tamarind sauce for tangy sweetness.- Yogurt raita to balance spices.- As a side to biryani or curry for a full Indian feast.They’re also kid-friendly—sneak in veggies without complaints!
Frequently Asked Questions (FAQs)
Q: Can I make these pakoras without an air fryer?
A: Yes! Bake at 400°F for 20-25 minutes, flipping halfway, or shallow-fry in a pan with minimal oil.
Q: Are air fryer vegetable pakoras gluten-free?
A: Absolutely, if you use only chickpea and rice flour.
Q: How do I make them crispier?
A: Add more rice flour and ensure the batter isn’t too wet. A light oil spray helps too.
Q: Can I freeze them?
A: Freeze uncooked pakoras on a tray, then store in a bag. Air fry from frozen, adding 2-3 minutes.
Q: What’s the difference between pakoras and bhajis?
A: They’re similar, but bhajis often refer to onion-specific versions, while pakoras include mixed veggies.These FAQs address common searches for “air fryer pakoras troubleshooting” to boost SEO.
I didnt Know that we can also make pakoda in air fryer. Thanka for the recipe.
i had these ones but never tries to make i will definitely make it