Easy Pakora Vegan Pakora Recipe -Potato & Onion Fritters.

Name: Vegetable Pakora
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 pieces
Ingredients: 2 medium potatoes grated (I used russet potatoes); 1 tsp vinegar (ACV or distilled); 1 pinch chili flakes; 1-2 Tbsp fresh cilantro chopped; 1/2 medium onion thinly julienne sliced (red or white onion okay); 1/2 cup frozen peas; 1 tsp ground ginger; 1 tsp turmeric; 1 tsp cumin seeds; 1/4 tsp salt; 1/4 tsp ground black pepper; 3/4 cup flour; 1/4 cup water; oil for frying

These crispy vegetable fritters are a great side dish with Indian dinners.

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By Shan · Updated October 26, 2026

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Total: 20 min
Serves: 10
Ingredients: 14

Recipe

Vegetable Pakora

These crispy vegetable fritters are a great side dish with Indian dinners.

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Yield: 20 pieces
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients

4 medium potatoes grated (I used russet potatoes) — package or uncertain unit retained; no metric conversion
9.9 mL vinegar (ACV or distilled) (volume measure)
2 pinch chili flakes — package or uncertain unit retained; no metric conversion
30–59 mL fresh cilantro chopped (volume measure)
1 medium onion thinly julienne sliced (red or white onion okay) — package or uncertain unit retained; no metric conversion
237 mL frozen peas (volume measure)
9.9 mL ground ginger (volume measure)
9.9 mL turmeric (volume measure)
9.9 mL cumin seeds (volume measure)
2.5 mL salt (volume measure)
2.5 mL ground black pepper (volume measure)
355 mL flour (volume measure)
118 mL water (volume measure)
oil for frying — original amount unchanged; adjust manually — count retained

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10 pieces.

2 medium potatoes grated (I used russet potatoes)
1 tsp vinegar (ACV or distilled)
1 pinch chili flakes
1-2 Tbsp fresh cilantro chopped
1/2 medium onion thinly julienne sliced (red or white onion okay)
1/2 cup frozen peas
1 tsp ground ginger
1 tsp turmeric
1 tsp cumin seeds
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup flour
1/4 cup water
oil for frying

Instructions

Let the grated potatoes soak in water with the vinegar while you prepare the rest of the ingredients.
Then, mix all the ingredients together in a bowl while you heat up 1-2 inches of oil in a high-sided pan.
Once the oil is hot enough to sizzle a drop of water immediately, scoop pressed spoonfuls of the veggie mixture into the hot oil and fry until brown on one side, then flip and fry the other side.
Drain on paper towels. Serve with ketchup if desired.

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These vegetable pakora make a tasty side dish to many Indian dishes. Once you see how quick and easy they are to make, you'll never want to have curry without them again!

Pakora (or pakoda) are little fritters that are typically made of vegetables, a light batter, and of course spices. I usually make them using potatoes and onions as a base. You can use many other vegetables such as sweet potato, yams, peppers, corn, or whatever you have on hand.

It's best to cook these vegan pakoras in a little bit of oil. Trust me! I have tried baking them, and it just isn't the same. Baking them makes them tough on the outside and mushy on the inside, whereas frying them makes the outside crispy, and the inside fluffy.

A hand pushing a potato into a food processor. — Use a food processor or a box grater to grate your potatoes.

A bowl containing water and grated potatoes, with starch visible on the surface of the water. — Cover the grated potatoes with water and add 1 tsp of vinegar. Apple cider vinegar works too. This helps remove some of the starch and also prevents the potatoes from oxidizing and turning gray or red while you prepare the rest of the ingredients.

Grated potatoes in a bowl, after draining. — Once the rest of the ingredients are ready, drain the grated potatoes.

A bowl containing the grated potatoes and the spices, chopped onion, cilantro, and frozen peas, before mixing. — Add in your chopped cilantro, thinly sliced onion, peas, and spices.

All the pakora ingredients in a bowl, after being mixed together. — Add in the flour and water, and stir it all up until well-combined.

A metal saucepan containing about one inch of vegetable oil, heating up on a stove. — Heat up about 1-2 inches of oil in a high-sided pan.

Spoonfuls of pakora mixture being fried in the hot oil, with lots of air bubbles boiling to the surface. — Test the oil temperature by dropping in a drop of water. If it immediately sizzles away, the oil is ready! To fry the pakora, use a spoon to scoop up some of the vegetable & batter mixture, pressing it well on the side of the bowl to make it stick together well. Use another spoon to help it fall into the oil.

Pakoras after being fried to a golden brown color. — Fry the pakora until they are brown. We like them a little darker than pictured.

After frying, drain the pakoras on a paper towel. They will stay crispy as they cool down. Pakora make the perfect side dish to curry. You can also serve them with ketchup.