Air Fryer Recipe
Crispy Vegetable Pakoras
Crispy vegetable pakoras are a lovely Indian snack, and making them in the air fryer keeps them a little lighter while still giving you that crisp bite.
Ingredients
- 1 cup gram flour (besan)
- 1/2 cup rice flour
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- Salt to taste
- 1/4 teaspoon baking soda
- Water as needed
- Assorted vegetables (e.g., sliced onions, spinach, potato juliennes, cauliflower florets, bell pepper slices)
- 1 tablespoon olive oil or any oil of your preference
Method
- In a mixing bowl, combine the gram flour and rice flour. Add the turmeric powder, red chilli powder, cumin seeds, coriander powder, and salt, then mix well.
- Gradually add the water to the dry mixture, stirring all the time so lumps do not form. You are looking for a consistency thicker than pancake batter.
- Add the vegetables to the batter, making sure they are fully coated.
- Preheat your air fryer to 180°C (about 356°F).
- Brush the air fryer basket with a little olive oil. Scoop up a tablespoon of the pakora mixture and place it in the basket. Repeat, leaving space between each pakora. Lightly brush the tops with oil.
- Cook at 180°C for around 10-15 minutes, or until golden brown, shaking the basket halfway through.
Why this works in an air fryer
Gram flour sets into a nutty, protein-rich crust while rice flour limits density and helps the surface dry quickly. In the air fryer, fast convection evaporates batter moisture; a thin oil film conducts heat and promotes browning, giving crisp edges without deep-frying.
Equipment notes
Assumes a 4–5 litre basket holding pakoras in one spaced layer; smaller baskets need two batches. In a single-drawer model, keep pieces away from the high-flow edges if browning too fast; in a dual-zone fryer, use matched fill levels and check the outer corners first, as they often cook quicker.
Common pitfalls
- Pakoras look pale and floury after 10 minutes: the batter is too thick or under-oiled; mist or brush lightly with oil and cook 3–5 minutes longer.
- Centres are gummy when split open: potato or cauliflower pieces are too large; cut juliennes/florets thinner next time and extend this batch at 170°C until set.
- Batter puddles through the basket: too much water was added; fold in 1–2 tablespoons gram flour until the mixture clings to the vegetables before cooking the next batch.
- Edges brown but onion strands remain soft: overcrowding is trapping steam; remove some pieces, leave gaps, and shake or turn halfway for drier airflow.
Variations & substitutions
- Swap spinach for shredded cabbage; it releases more moisture, so salt lightly and squeeze before battering to avoid a soft crust.
- Use sweet potato juliennes instead of potato; they brown faster due to higher sugars, so check from minute 9.
- Add finely chopped green chilli and fresh coriander; they increase surface moisture slightly, so keep the batter a touch thicker.
- Replace olive oil with rapeseed or sunflower oil; the flavour is more neutral and browning is usually a little cleaner at 180°C.
Storage & reheating
Keep cooled pakoras in the fridge for up to 3 days and reheat in the air fryer at 180°C for 4–6 minutes, spaced in a single layer until crisp again.
Nutrition
Calories: 250
