Crisp zucchini, corn, and red onion pakoras, dipped in a mango-miso masala chutney, from the cookbook Kari: Reimagined Plant-Based Indian Recipes by Sheil Shukla.
Pakoras are beloved crispy Indian snacks typically made by coating vegetables in a spiced besan (or chickpea flour) batter and frying them until golden and crunchy. They’re often served with a bold chutney on the side and are a staple during the monsoon season, but they’re also great whenever you need a savory snack.
In our family, pakoras are more than just a snack — they’re a tradition. Every summer, my mom pulls out her portable gas stove and hosts a backyard “pakora party” for friends and family. It’s a joyful, slightly chaotic affair with heaps of cauliflower, kale, onions, tofu, and whatever else we feel like dunking into the batter. These gatherings, always full of laughter and hot oil pops, inspired this recipe.
These pakoras feature some of my favorite summer produce — onions, zucchini, and sweet corn — which come together in a crisp, golden fritter that’s deeply satisfying yet light enough to enjoy in warm weather. If you ever find yourself wondering what to do with that haul of farmers market veggies (or an unfamiliar squash that showed up in your CSA box), making pakoras is generally a good move. When paired with my Mango Miso Masala Chutney (page 86), they become a true celebration of summer. This recipe was an instant hit with this book’s editor, Olivia, and DK’s editorial director, Ann, when I had the pleasure of having them taste-test it.
Zucchini Corn Pakoras with Mango Miso Masala Chutney
Ingredients
- 1 large zucchini cut into thin matchsticks (about 3 cups/300 g)
- 1 small red onion thinly sliced (about 1 cup/150 g)
- 1 cup 125 g fresh or frozen corn kernels
- 2 to 3 scallions thinly sliced
- Salt
- 2 garlic cloves minced (about 2 teaspoons)
- 2 teaspoons minced ginger
- ½ teaspoon cumin seeds
- ¼ teaspoon ajwain carom seeds, optional (see Note 1)
- Freshly cracked black pepper to taste
- ½ cup 60 g besan or chickpea flour, plus more as needed
- Neutral oil for frying
For serving
- Chaat masala or salt optional
- Chopped fresh cilantro leaves optional
- ½ cup 120 ml Mango Miso Masala Chutney
Instructions
- Combine the zucchini, onions, corn, and scallions and ¾ teaspoon salt in a large bowl, massaging the salt evenly into the vegetables with clean hands. Set aside for about 10 minutes, squeezing the vegetables every few minutes, until the vegetables release liquid and feel wet; you may see about 1 tablespoon liquid accumulating at the bottom of the bowl.
- Stir in the garlic, ginger, cumin seeds, ajwain seeds (if using), and black pepper. Incorporate the besan with clean fingers, 1 tablespoon at a time, until the mixture just starts holding together and the vegetables are thinly and evenly coated in the batter. Add a sprinkling of water with your fingers if the mixture is too dry.
- Place a cooling rack on top of a paper towel-lined baking sheet (for easier cleanup).
- Heat about ½ inch (1 cm) oil to 350°F (180°C) in a large skillet over medium heat. You’ll know the oil is ready when you place a small amount of the pakora batter into the oil and it sizzles immediately.
- Working in batches, place small heaps (2 to 3 tablespoons each) of the pakora mixture in the skillet, 1 to 2 inches (2.5 to 5 cm) apart, and flatten slightly. Cook until the pakoras start to brown on the bottom, 3 to 4 minutes. Flip and flatten slightly, and cook until browned on the other side, 3 to 4 minutes.
- Transfer to the cooling rack to drain any excess oil. Top with a light sprinkle of chaat masala and cilantro, if using. Serve immediately with the chutney (see Note 2).
Notes
- Ajwain seeds, which provide an herbal, thyme-like flavor, are often found in pakoras (see page 94 for another pakora recipe). It’s worth buying a small quantity to try.
- These pakoras can be made up to 2 hours ahead and reheated in the oven on a parchment paper–lined sheet pan at 400°F (200°C) for about 5 minutes, until crisp and heated through.
Excerpted from Kari: Reimagined Plant-Based Indian Recipes by Sheil Shukla, 2026, Penguin Random House. Repirinted with permission.
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