A healthier twist on traditional Indian pakoras, these air fryer vegetable pakoras are crispy, flavorful, and perfect as a snack or appetizer. Made with a mix of fresh vegetables and a spiced chickpea flour batter, they are easy to prepare and cook quickly in the air fryer.
1 cup chickpea flour (besan)
1/4 cup rice flour
1/2 teaspoon baking powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 cup water
1 medium onion, thinly sliced
1 small potato, peeled and thinly sliced
1/2 cup cauliflower florets, chopped into small pieces
1/2 cup spinach leaves, chopped
1 green chili, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice
1 tablespoon oil, plus extra for brushing pakoras
In a large mixing bowl, combine chickpea flour, rice flour, baking powder, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
Gradually add water to the dry ingredients while stirring to form a smooth, thick batter without lumps.
Add the sliced onion, potato, cauliflower, spinach, green chili, cilantro, lemon juice, and 1 tablespoon oil to the batter. Mix well to coat all the vegetables evenly.
Preheat the air fryer to 360°F (180°C) for 5 minutes.
Lightly brush the air fryer basket with oil to prevent sticking.
Using a spoon, drop small portions of the vegetable batter into the air fryer basket, shaping them into small rounds or clusters. Do not overcrowd; cook in batches if necessary.
Brush the tops of the pakoras lightly with oil.
Air fry the pakoras at 360°F (180°C) for 12 to 15 minutes, flipping them halfway through cooking to ensure even crispiness.
Once golden brown and crispy, remove the pakoras from the air fryer and place them on a paper towel-lined plate to absorb any excess oil.
Serve hot with mint chutney or tamarind sauce.