Garden Pakoras

By: The Local Palate
Plated garden pakoras
Image courtesy of Katlin and Mohsin Kazmi

This “kitchen sink” recipe allows you to use excess veggies in your refrigerator. “We like to dip pakoras in imli, chutney, or creamy herb sauce,” Mohsin and Katlin say. While you can dip any fresh vegetable into this batter, they add, “Our favorite version, served on the food truck, is with green tomatoes—a Pakalachian take on the classic fried green tomato.”

recipe heading-plus-icon


Serves 6 to 8

  • 1½ cups besan (chickpea flour), sifted
  • 1 medium onion, diced
  • 3 medium potatoes, finely diced
  • 1 teaspoon salt
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • ½ teaspoon red chili powder
  • 1 tablespoon ginger paste*
  • 4 green tomatoes sliced thick
  • Neutral cooking oil
  • *Make fresh ginger paste by finely mincing fresh ginger and then using the flat side of the knife to press and smooth it gently into a paste.
  1. In a large bowl, stir together besan, onion, potato, salt, garam masala, turmeric, cumin, red chili powder, and ginger paste. Stir in ¼ cup of water to create a loose batter, adding more water a little at a time, if needed. Place tomato slices into batter and turn to fully coat.
  2. In a deep, heavy-bottomed skillet, heat about 1 inch of oil over medium-high heat. Once hot, add battered tomato slices to oil, a few at a time. Fry for 3 to 4 minutes per side, flipping once the batter begins to release from the bottom of the skillet and pakoras are golden brown. Transfer to a paper towel-lined plate and continue with remaining tomatoes. Serve warm with your favorite dipping sauce.
  • Recipe By
    Katlin and Mohsin Kazmi of The Pakalachian in Abingdon, Virginia

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