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1 tsp. salt
1 C water
1 1/2 C besan (gram flour)
1/2 tsp. turmeric
1 tsp. ground coriander
1/2 tsp. cayenne pepper
Assorted vegetables: cauliflower, potato, eggplant, carrots, onions, spicy peppers
4-6 C vegetable oil for frying

*Besan: also known as “gram flour,” made of ground chana dal, like chickpeas, only smaller and lighter in color. Regular flour may be used as a substitute



Combine the first 5 dry ingredients then add the water, mixing vigorously (a blender may also be used). Add as much water as you need to get the consistency of pancake batter. Now, let the batter rest for about 30 minutes.


Slice the vegetables into 1/4" rounds, or thinly enough so they will cook easily.

Deep Fry

In a deep skillet, heat oil to 350 degrees. Then dip vegetables into the batter and deep fry in batches for 2 minutes. Then flip them, and cook for 2 minutes more until they become golden brown. Drain on paper towels. They can also be fried for a second time to make them more crisp.

The pakora can be made in advance. After the first deep-fry, store them in the refrigerator, or freeze them, then deep-fry the second time before serving.