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Crispy Chickpea Flour Vegetable Pakoras
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Crispy Chickpea Flour Vegetable Pakoras (Tempura-Style)

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Snack
serves: 4

Ingredients:

  • 1 red bell pepper, sliced into ½–¾ inch (1.5–2 cm) strips
  • ½ medium cauliflower, cut into small florets
  • 2 zucchini, sliced into ⅛ inch (½ cm) rounds
  • ½ head broccoli, cut into small florets
  • Oil for deep-frying (canola, grapeseed, or other neutral oil)

For the batter:

  • 1½ cups (180 g) chickpea flour (besan)
  • 2 tablespoons coriander seeds
  • 2 tablespoons fennel seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons ground turmeric
  • 1 teaspoon salt
  • About 1½ cups (360 ml) cold soda water, plus more as needed

For the cilantro-mint yogurt dip:

  • 1 cup loosely packed fresh cilantro
  • ¼ cup fresh mint leaves
  • 1 –2 garlic cloves
  • ½ green chili (adjust to taste)
  • 200 ml (about ¾ cup + 1 tbsp) plain yogurt (dairy or plant-based)
  • 2 tablespoons lemon juice
  • ½ teaspoon salt

For the soy-ginger dip:

  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon brown sugar
  • Pinch of crushed red pepper flakes

Instructions:

  • Prepare the vegetables: Cut all vegetables as described and set aside.
  • Toast and grind spices: In a dry skillet, toast coriander and fennel seeds for about 1 minute until fragrant. Remove and grind coarsely.
  • Make the batter: In a large bowl, mix the chickpea flour, spices, and salt. Gradually whisk in cold soda water until smooth and pourable—thinner than pancake batter but thick enough to coat the vegetables. Add more water as needed during prep.
  • Heat the oil: Fill a pot with oil (about 1½ inches/4 cm deep) and heat to 160–170°C (320–340°F). Test with one piece and adjust heat accordingly.
  • Fry the vegetables: Dip vegetables in the batter and fry in batches, one type at a time, for 3–5 minutes or until golden. Drain on paper towels.
  • Make the yogurt dip: Blend cilantro, mint, garlic, chili, yogurt, lemon juice, and salt until smooth.
  • Make the soy-ginger dip: Stir together soy sauce, sesame oil, ginger, red pepper flakes, and sugar.
  • Serve: Enjoy immediately while hot and crispy. Reheat in a hot oven if needed

Notes:

  • You can use many different vegetables - just adjust thickness based on how dense they are.
  • Toasting whole spices adds bold flavor, but you can use ground versions or even curry powder instead. Just note the flavor will be milder.
  • To keep it gluten-free, double-check all packaged ingredients.