Vegetable Pakora
Vegetable Pakora is a beloved Indian fritter, where a medley of sliced vegetables like onions, potatoes, and spinach are coated in a spiced chickpea flour (besan) batter and deep-fried until golden and crispy. It's a quintessential street food and monsoon snack enjoyed across South Asia, often served hot with a tangy tamarind chutney or cooling mint-coriander dip.
🍽️ Nutrition at a glance
Being deep-fried, pakoras are moderately high in fat and carbohydrates, with a moderate amount of plant-based protein from the chickpea flour batter. A typical serving (about 3-4 medium pakoras) provides roughly 250-350 calories, along with some dietary fiber, iron, and B vitamins from the vegetables and legume flour.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 6.5 g |
| Carbs | 32 g |
| Fat | 14 g |
| Fiber | 4.5 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Vitamin C | 15 mg |
| Vitamin A | 120 mcg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Folate | 55 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pakoras are deeply associated with the Indian monsoon season, with the sound of frying batter becoming a comforting seasonal soundtrack. Nutritionally, the use of besan (chickpea flour) as a coating is a clever traditional technique that adds protein and fiber, making the fried snack more satiating than a simple flour batter would.
