How to Make Spring Vegetable Pakodas with Spicy Green Chutney
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Let’s be real, everyone loves a good indulgence. Whether it’s binge-watching your favorite tv show or cozying up with a sweet treat, there are plenty of ways to treat yourself. For me, it usually involves cooking up something tangy, spicy and deep fried. Yes, I know that deep-fried foods have a bad rap, but I think it's okay to enjoy them once in a while. It’s monsoon season back in India, which means the cold and gloomy weather calls for piping hot pakodas! These are a popular street food that are made of vegetables or meats coated with a batter, then deep-fried and served with a variety of chutneys.

At home, my mother would prepare these with onions, sliced potatoes, spinach leaves, stuffed long green chilies, paneer cubes and eggplant. In this recipe, I am using three kinds of spring produce from our local farmers market—ramps, stinging nettle leaves, and green beans. Ramps also known as wild leeks, are only available for a few weeks in New York. They taste slightly stronger than leeks but milder than a spring onion. Try to get your hands on some if you can! (Though, if you can’t find them, feel free to substitute scallions.)

Stinging nettle is actually a wild weed that tastes like a cross between spinach and artichokes. They have bright green leaves with fine hairs that poke like needles when you touch them with your bare hands. Don’t panic! They are totally edible, you’ll just need to wear gloves when handling them. Usually, they are first boiled to get rid of the spikes and then sautéed or brewed into a tea. You can skip that here because we coat and deep-fry the leaves.

Lastly, I decided to incorporate some French green beans, simply because I really like them and they are so tasty during this time of year. All dipped in a batter of chickpea flour, rice flour, cayenne, salt, turmeric and caraway seeds, it’s a gluten free snack you’ll love.

Let’s chat frying. It is important to keep the temperature of the oil to 350ºF in order to get a crispy golden brown crust and allow for the veggies to fully cook. Then, you're ready to get dipping in this green chutney, made up of cilantro, lime juice, cumin, yogurt, salt and a green chili for a kick. Basically, it’s the perfect combination for these fried treats. This chutney is my secret weapon for when I want to liven things up and you can truly pair it with so many things! Use your favorite vegetables and make these Spring Vegetable Pakodas with Spicy Green Chutney to kick off your summer!


Recipe and Headnote Rachel Gurjar

Prep time 15mins
Cook time 10mins
Serves or Makes: 4

Recipe Card

For the Pakodas


  • 2 cups chickpea flour
  • 1/2 cup rice flour
  • 2 teaspoons kosher salt
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon Simply Organic Cayenne Pepper
  • 1/2 teaspoon Simply Organic Turmeric
  • Vegetable oil, for frying
  • 1 bunch ramps, ends trimmed and leaves slit
  • 10 stinging nettle leaves, cleaned (optional)
  • Green chutney, to serve (recipe below)

To Make the Pakodas


  • Step 1

    In a medium bowl, add chickpea flour, rice flour, salt, caraway seeds, cayenne powder, turmeric powder and 1 ½ cups water. Whisk until a smooth batter forms with no lumps.

  • Step 2

    Heat 3-inches oil in a large Dutch oven to 350°F.

  • Step 3

    Working in batches (and wearing gloves if working with stinging nettles), dip ramps, green beans and nettles in batter, tapping off any excess on the edge of the bowl. Fry until golden brown and crisp, 1-2 minutes. Transfer to a paper towel-lined plate to drain. Repeat until all the vegetables are battered and fried.

  • Step 4

    Serve immediately with green chutney.

For the Green Chutney


  • 3 tablespoons plain whole milk yogurt
  • 2 teaspoons Simply Organic Cumin
  • 1 teaspoon kosher salt
  • 2 limes, juiced
  • 1 bunch cilantro, stems and leaves washed

To Make the Green Chutney

  • Step 1

    Transfer all ingredients and 2 tablespoons water into a blender and blend until smooth. Serve with pakodas.