For decades we have been consuming pakoras by the kilo every Ramadan. The necessity of a plate of these fried goods, whether made with potato, spinach, onion, eggplant or capsicum, is felt in every household.

But honestly, aren’t pakoray a little too overrated? Of course they are delicious, but they come with the extra grease which leaves you feeling heavy, unwilling to move. Yes, in saying this I do realize that I may become the cause of a very heated debate between the pakora fanatics and the not-so-serious consumers.

Whether you side with the former or the latter, after 26 days of consuming pakoras every evening maybe it’s time to switch it up.  

Vegetable fritters are my go-to snack to make on any Iftar party given their delectable taste and light, crispy exterior.


½ cup flour

¼ cup corn flour

¾ tsp sugar

¾ tsp salt

1 tsp soy sauce

2 tbsp. oil

1 egg

½ tsp baking soda

water as required (around ½ cup)

2 large potatoes or any other vegetable of your choice


Peel the potatoes and cut them into ½ cm thick slices. Place the slices in water and set them aside. You can use onions, capsicums, eggplants, chilies or any other vegetable of your choice for this as well.

Place all the rest of the ingredients in a bowl and mix together. Add in water slowly till the batter forms a cream like consistency.

Heat some oil in a deep fryer. Dip the vegetable slices in the batter and place them in hot oil one by one. Fry them till they become golden and crispy. Remove from the oil and place them on a paper towel to get rid of excess oil.