Veg Pakoda – Nepali Style

Ingredients (Serves 3–4)

• Vegetables (thinly sliced or chopped):

  • 1 medium onion

  • 1 small potato

  • ½ cup cabbage

  • ½ cup spinach or fenugreek leaves (optional but adds Nepali flavor)

  • 1–2 green chilies (finely chopped)

• Besan (gram flour) – 1 cup

• Rice flour – 2 tbsp (adds crispiness)

• Ginger-garlic paste – 1 tsp

• Cumin seeds – ½ tsp

• Turmeric powder – ¼ tsp

• Coriander powder – ½ tsp

• Chili powder – ½ tsp (or to taste)

• Salt – to taste

• Water – as needed (for batter)

• Oil – for deep frying

Instructions

1. Prep the vegetables
   Slice onion and potato thinly. Finely chop cabbage, spinach, and green chilies.

2. Make the batter
   In a large bowl, add besan, rice flour, cumin seeds, turmeric, coriander powder, chili powder, and salt.
   Mix well.

3. Add veggies
   Put all the chopped vegetables into the dry mix. Add ginger-garlic paste.

4. Add water slowly
   Sprinkle a little water and mix until the flour coats the vegetables well.
   The batter should be thick, just enough to bind the vegetables — not watery.

5. Heat oil
   In a deep pan or wok, heat oil on medium flame.

6. Fry the pokodas
   Drop small spoonfuls (or pinch with fingers) of the mixture into the hot oil.
   Fry until golden brown and crispy, turning occasionally.

7. Serve
   Remove onto paper towels to drain excess oil.
   Serve hot with tomato achar or chutney, and a cup of Nepali milk tea.

💡 Nepali twist: Many homes add a few methi ko saag (fenugreek leaves) or timmur (Sichuan pepper) to give the pokoda a unique local flavor.