Govinda’s Vegetable Pakora is a classic Hare Krishna temple appetizer made with fresh vegetables, chickpea flour, and aromatic spices. Crispy on the outside and tender on the inside, these pakoras are perfect for Sunday Feasts, festivals, and family meals.
Place the potato, cauliflower, cabbage, bell pepper, and coriander leaves into a large mixing bowl.
Add the chickpea flour, cumin seeds, coriander powder, turmeric, cayenne pepper, and salt. Gradually add water while mixing until a thick batter forms that coats the vegetables evenly.
Heat oil in a deep pan or fryer to approximately 350°F (175°C).
Drop spoonfuls of the mixture into the hot oil. Fry until golden brown and crisp, about 3 to 4 minutes per batch.
Remove the pakoras and place them on paper towels or a wire rack to drain excess oil.
Offer to Krishna and serve hot with your favorite chutney.
Many Govinda’s Restaurants use a variety of seasonal vegetables depending on availability and local produce.
For extra crispy pakoras, use slightly less water to create a thicker batter.
Lightly spray with oil and cook in an air fryer at 375°F (190°C) until golden and crisp.
Pakoras are at their peak immediately after frying and are best enjoyed fresh.