15 Delicious Pakistani Vegan Recipes You Must Try

Pakistani vegan recipes bring a burst of flavor and nutrition to your table, showcasing the rich culinary traditions of Pakistan without the use of animal products.

Packed with spices, lentils, vegetables, and grains, these dishes offer a variety of delicious options for everyone, whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet.

Get ready to savor the tastes of bold curries, wholesome stews, and fresh salads that are both satisfying and nourishing!

Vegan Nihari with Lentils

Vegan Nihari with lentils is a comforting dish that brings the rich flavors of traditional Pakistani cuisine to your table without the meat. This hearty stew is infused with spices and slow-cooked to perfection, making it a delicious choice for a cozy dinner. It’s a simple dish to make, perfect for both weeknights and special occasions.

With the combination of lentils and spices, each bite is packed with flavor and nutrition. Plus, it pairs wonderfully with naan or rice, making it a filling meal. Let’s dive into the ingredients and instructions to create this delightful vegan recipe!

Ingredients

• 1 cup mixed lentils (red, green, or yellow)
• 1 large onion, finely chopped
• 2 medium tomatoes, diced
• 2 tablespoons ginger-garlic paste
• 4 cups vegetable broth
• 2 tablespoons vegetable oil
• 1 tablespoon Nihari spice mix (or a mix of cumin, coriander, and garam masala)
• Salt to taste
• Fresh cilantro for garnish
• Naan or rice for serving

Instructions

1. Heat oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the ginger-garlic paste and cook for another minute until fragrant.
3. Add the diced tomatoes and cook until they soften.
4. Mix in the Nihari spice mix and lentils, stirring well to combine.
5. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 30-40 minutes, or until lentils are soft.
6. Season with salt to taste and garnish with fresh cilantro. Serve hot with naan or rice.

Aloo Gobi Stir-Fry

Aloo Gobi Stir-Fry is a delightful twist on the classic Pakistani dish, featuring potatoes and cauliflower tossed together in a zesty mix of spices. This dish is both simple to prepare and bursting with flavors that will excite your taste buds. The tender vegetables, combined with aromatic spices, create a comforting meal that can be enjoyed on its own or paired with rice or roti.

The essence of this recipe lies in its balance of spices and the natural sweetness of the vegetables. It’s a great option for anyone looking for a quick and nutritious vegan meal. Let’s get cooking!

Ingredients

• 2 cups cauliflower florets
• 2 medium potatoes, diced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
2. Add chopped onions and sauté until they turn translucent.
3. Stir in the diced potatoes and cook for about 5 minutes.
4. Add cauliflower florets, chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well.
5. Cover the pan and let it cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
6. Sprinkle garam masala over the top and mix gently. Cook for an additional 2 minutes.
7. Garnish with fresh cilantro and serve hot with rice or roti.

Vegan Seekh Kebabs

Vegan Seekh Kebabs are a delightful twist on a classic Pakistani dish, offering a savory and satisfying experience. Packed with spices and vibrant vegetables, these kebabs are perfect for grilling, making them a fantastic option for summer barbecues or cozy dinners at home.

The taste is a harmonious blend of earthy flavors and aromatic spices, with a satisfying texture that will leave everyone wanting more. Plus, they are easy to make, ensuring that you can whip them up without a fuss!

Ingredients

• 1 cup cooked lentils
• 1 cup grated carrots
• 1/2 cup finely chopped bell peppers
• 1/2 cup chopped onions
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 cup breadcrumbs
• Vegetable oil for brushing

Instructions

1. Mix the Ingredients: In a large bowl, combine the cooked lentils, grated carrots, chopped bell peppers, onions, and cilantro. Stir in the spices and salt until well blended.
2. Add Breadcrumbs: Gradually add breadcrumbs to the mixture until it holds together well. Adjust the amount of breadcrumbs if necessary.
3. Shape the Kebabs: Take small portions of the mixture and shape them into long, cylindrical kebabs. You can use skewers for grilling or baking.
4. Preheat the Grill: If grilling, preheat your grill to medium-high heat. If baking, preheat the oven to 400°F (200°C).
5. Cook the Kebabs: Brush the kebabs with vegetable oil and grill for about 10-12 minutes, turning occasionally, until golden and slightly charred. If baking, place on a greased tray and bake for about 20-25 minutes, turning halfway.
6. Serve: Enjoy your Vegan Seekh Kebabs hot with mint chutney or your favorite dipping sauce!

Baingan Bharta with Spices

Baingan Bharta is a popular dish in Pakistani cuisine that features roasted eggplant mashed and blended with spices. This vegan delight is smoky, spicy, and full of flavor, making it a perfect side or main dish. The combination of spices and the natural sweetness of roasted eggplant gives it a unique taste that’s hard to resist.

This recipe is simple and quick to prepare, ideal for both experienced cooks and beginners. With just a handful of ingredients, you can whip up a delicious meal that pairs wonderfully with rice or flatbreads.

Ingredients

• 2 large eggplants
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh cilantro for garnish

Instructions

1. Roast the Eggplants: Preheat your oven to 400°F (200°C). Pierce the eggplants with a fork and place them on a baking sheet. Roast for about 30-35 minutes until the skin is charred and the flesh is tender. Let them cool, then peel and mash the flesh.
2. Cook the Spices: In a pan, heat oil over medium heat. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until golden brown.
3. Add Tomatoes and Spices: Stir in the ginger-garlic paste, followed by the pureed tomatoes, green chilies, and all the spices. Cook until the oil separates from the mixture.
4. Combine: Add the mashed eggplant to the pan and mix well. Cook for an additional 5-7 minutes, allowing the flavors to blend.
5. Serve: Garnish with fresh cilantro and serve hot with rice or flatbreads.

Pakistani Vegetable Biryani

Vegetable Biryani is a vibrant and fragrant rice dish that’s a staple in Pakistani cuisine. This dish is not only packed with colorful vegetables but also infused with aromatic spices, making it a delightful treat for the taste buds. Whether you’re a vegan or just looking for a herbaceous meal, this biryani is simple to prepare and perfect for any occasion.

The combination of basmati rice and a mix of seasonal vegetables creates a satisfying and hearty meal. The spices used, like cumin, coriander, and garam masala, give it a warm and inviting flavor profile. It’s a dish that’s sure to impress your family and friends!

Ingredients

• 2 cups basmati rice
• 1 medium onion, thinly sliced
• 2 medium tomatoes, chopped
• 1 cup mixed vegetables (carrots, peas, and bell peppers)
• 2-3 green chilies, slit
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro
• 2-3 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• Salt to taste
• 4 cups water

Instructions

1. Rinse the basmati rice in cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a large pot, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then, add sliced onions and sauté until golden brown.
3. Add chopped tomatoes, mixed vegetables, green chilies, turmeric, and salt. Cook until the tomatoes soften.
4. Add the soaked rice and stir to combine, letting it fry for a minute with the vegetables.
5. Pour in 4 cups of water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and cook for about 20 minutes or until the rice is tender and water is absorbed.
6. Once cooked, fluff the biryani with a fork and sprinkle garam masala, mint, and cilantro on top. Serve hot with your favorite vegan raita or salad.

Lentil and Spinach Curry

Lentil and spinach curry is a delicious and hearty dish that captures the essence of Pakistani flavors. The combination of lentils and spinach creates a comforting meal that’s rich in protein and nutrients. With a blend of spices, this curry is both satisfying and healthy. Plus, it’s simple to whip up, making it a great option for weeknight dinners or meal prep.

This recipe is perfect for anyone looking for a plant-based meal that’s full of flavor. The earthy lentils pair beautifully with the vibrant spinach, while spices like cumin and turmeric add warmth and depth. Serve it over rice or with flatbread, and you’ve got a meal that will please everyone!

Ingredients

• 1 cup red lentils, rinsed
• 2 cups fresh spinach, chopped
• 1 onion, finely chopped
• 2 tomatoes, diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat vegetable oil in a pot over medium heat. Add cumin seeds and sauté until fragrant.
2. Add the chopped onion and cook until golden brown. Stir in the garlic and ginger, cooking for another minute.
3. Mix in the diced tomatoes, turmeric, and coriander powder. Cook until the tomatoes are soft.
4. Add the rinsed lentils and 4 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender.
5. Stir in the chopped spinach and cook for another 5 minutes. Add salt to taste.
6. Serve hot, garnished with fresh cilantro, alongside rice or flatbread.

Chana Masala with Fresh Herbs

Chana Masala is a delightful and hearty dish made from chickpeas simmered in a spiced tomato sauce. This vegan recipe is not only packed with flavor but also easy to prepare, making it perfect for a quick weeknight meal or a weekend gathering with friends. The addition of fresh herbs elevates the dish, adding a refreshing touch to the warm spices.

This comfort food is well-loved for its rich taste and satisfying texture. It’s a great way to enjoy plant-based protein while also savoring the vibrant flavors of Pakistani cuisine. Serve it alongside fluffy basmati rice or warm naan for a complete experience!

Ingredients

• 2 cups canned or cooked chickpeas
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2-3 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1-2 green chilies, chopped (optional)
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or naan for serving

Instructions

1. Heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute.
3. Add the pureed tomatoes, coriander powder, turmeric, and salt. Cook until the oil separates from the mixture.
4. Stir in the chickpeas and green chilies. Add about a cup of water and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes.
5. Finally, sprinkle garam masala and garnish with fresh cilantro before serving.
6. Serve hot with cooked basmati rice or naan.

Chickpea and Potato Samosas

Chickpea and potato samosas are a delightful snack that pack a punch of flavor. They have a crispy exterior and a savory filling that’s both satisfying and nutritious. These vegan treats are easy to make and perfect for any occasion, whether you’re serving them at a gathering or enjoying them as a solo snack.

The combination of chickpeas and potatoes offers a wonderful texture and taste, complemented by spices like cumin and coriander. They can be enjoyed on their own or with a tangy dipping sauce, making them a versatile addition to your vegan recipes collection.

Ingredients

• 1 cup all-purpose flour
• 2 medium potatoes, boiled and mashed
• 1 cup canned chickpeas, drained and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Water, as needed
• Oil, for frying

Instructions

1. Prepare the Dough: In a mixing bowl, combine all-purpose flour and a pinch of salt. Gradually add water to form a smooth dough. Cover and let it rest for about 30 minutes.
2. Make the Filling: In another bowl, mix the mashed potatoes and chickpeas. Add cumin seeds, coriander powder, garam masala, and salt. Mix well until combined.
3. Shape the Samosas: Divide the dough into equal portions. Roll each portion into a thin circle, cut it in half, and shape each half into a cone. Stuff with the filling, seal the edges by pinching them together.
4. Fry the Samosas: Heat oil in a deep pan. Once hot, fry the samosas in batches until golden brown. Remove and drain on paper towels.
5. Serve: Enjoy the samosas hot with your favorite chutney or sauce.

Spicy Vegetable Pakoras

Spicy Vegetable Pakoras are a delightful snack that packs a punch! These crispy fritters are made with a variety of vegetables dipped in a spicy chickpea flour batter and deep-fried to golden perfection. They are perfect for tea time or as an appetizer for any gathering.

With a few simple ingredients and quick preparation, you can whip up these tasty bites in no time. Pair them with your favorite chutney for an extra kick, and enjoy the crispy, savory goodness!

Ingredients

• 1 cup chickpea flour (besan)
• 1 medium onion, thinly sliced
• 1 medium potato, diced
• 1 green chili, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• Salt to taste
• Water, as needed
• Oil for frying

Instructions

1. Prepare the Batter: In a mixing bowl, add chickpea flour, turmeric, red chili powder, cumin seeds, and salt. Mix well. Gradually add water to form a smooth batter.
2. Add Vegetables: Fold in the sliced onion, diced potato, and chopped green chili until they are fully coated with the batter.
3. Heat Oil: In a deep frying pan, heat oil over medium heat. Once hot, drop spoonfuls of the vegetable mixture into the hot oil.
4. Fry Until Golden: Fry the pakoras for about 4-5 minutes, or until they turn golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
5. Serve: Enjoy the spicy vegetable pakoras hot with your favorite chutney or sauce!

Cabbage and Pea Paratha

Cabbage and Pea Paratha is a delightful and healthy dish that’s perfect for any meal. With a crispy exterior and a flavorful filling of cabbage and peas, it’s a favorite among vegans and non-vegans alike. The combination of spices makes it aromatic, while the vegetables add a nice crunch, making each bite satisfying.

This recipe is simple to prepare, making it ideal for busy weeknights or weekend brunches. Serve it with a side of yogurt or chutney for a delicious and wholesome meal that everyone will enjoy!

Ingredients

• 2 cups whole wheat flour
• 1 cup finely chopped cabbage
• 1/2 cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Water, as needed
• Oil or ghee for cooking

Instructions

1. Make the Dough: In a large bowl, mix whole wheat flour and salt. Gradually add water and knead to form a soft dough. Cover and let it rest for about 20 minutes.
2. Prepare the Filling: In another bowl, combine chopped cabbage, peas, onion, green chilies, cumin seeds, turmeric, garam masala, and salt. Mix well.
3. Roll the Parathas: Divide the dough into small balls. Take one ball, flatten it slightly, and place a spoonful of the filling in the center. Fold the edges over the filling and seal. Roll it out into a circle, making sure the filling doesn’t escape.
4. Cook the Parathas: Heat a skillet over medium heat. Place the rolled paratha on the skillet and cook until golden brown on both sides, brushing with oil or ghee as needed.
5. Serve: Enjoy hot with yogurt, pickles, or chutney.

Mixed Vegetable Karahi

Mixed Vegetable Karahi is a vibrant and hearty dish that’s perfect for any meal. It’s packed with colorful vegetables and infused with aromatic spices, creating a delightful flavor profile that tantalizes the taste buds. The dish is not only delicious but also simple to prepare, making it a great option for both seasoned cooks and kitchen beginners.

This vegetarian delight offers a burst of freshness and is customizable based on your favorite vegetables. Whether served with bread or rice, this dish brings warmth and comfort to the table. Let’s dive into the ingredients and instructions so you can whip up this delightful karahi at home!

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2-3 green chilies, slit
• 2 cups mixed vegetables (like bell peppers, carrots, and peas)
• 1 can diced tomatoes
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions

1. Heat the oil in a karahi or a deep pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and green chilies. Sauté until the onions turn golden brown.
3. Stir in the ginger-garlic paste and cook for another minute.
4. Add the mixed vegetables and cook for about 5-7 minutes, stirring occasionally.
5. Pour in the diced tomatoes along with coriander powder, cumin powder, turmeric powder, and salt. Mix well.
6. Cover and cook for 10-15 minutes until vegetables are tender, stirring occasionally.
7. Garnish with fresh coriander leaves before serving. Enjoy with naan or rice!

Kofta Curry with Tomato Sauce

Kofta Curry is a delightful dish that brings together spicy, flavorful vegan meatballs simmered in a rich tomato sauce. The koftas are made from a mix of lentils, spices, and herbs, creating a satisfying texture and taste. This dish is not only delicious but also simple to make, making it a perfect weeknight dinner option.

The blend of spices in the curry elevates the dish, while the tomato sauce adds a tangy sweetness that perfectly complements the koftas. Serve it with rice or naan for a complete meal. Your taste buds are in for a treat!

Ingredients

• 1 cup cooked lentils
• 1/2 cup grated carrots
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons oil
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon garam masala
• Cooked rice or naan for serving

Instructions

1. Make the Koftas: In a bowl, combine cooked lentils, grated carrots, chopped onion, garlic, cumin, coriander, turmeric, red chili powder, salt, and cilantro. Mix well and form small balls.
2. Fry the Koftas: Heat oil in a pan over medium heat. Fry the kofta balls until golden brown on all sides. Remove and set aside.
3. Prepare the Sauce: In the same pan, add crushed tomatoes and vegetable broth. Stir in garam masala and let it simmer for about 10 minutes.
4. Combine: Gently add the koftas back into the sauce, allowing them to soak up the flavors for a few minutes.
5. Serve: Enjoy your kofta curry hot with rice or naan.

Quinoa and Chickpea Salad

This Quinoa and Chickpea Salad is not only refreshing but also packed with protein and nutrients. It blends the nutty flavors of quinoa with the creaminess of chickpeas, creating a satisfying dish that’s perfect for any meal. Plus, it’s simple to whip up in no time, making it ideal for busy weekdays or lazy weekends.

With vibrant fresh vegetables and a zesty dressing, this salad is bursting with flavor. Serve it as a light lunch, a side dish, or even as a main course. You’ll love how easy it is to customize with your favorite ingredients!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Let it cool.
2. Mix the Salad: In a large bowl, combine the cooled quinoa, chickpeas, red bell pepper, cucumber, red onion, and parsley.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss until well combined.
4. Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.

Daal Tadka with Garlic

Daal Tadka with Garlic is a comforting and nutritious dish that is a staple in Pakistani cuisine. This lentil preparation is not only rich in flavor but also packed with protein, making it a perfect choice for vegans. The combination of spices and garlic adds a delightful depth that elevates the dish, making it both satisfying and heartwarming.

Preparing Daal Tadka is quite simple, requiring minimal ingredients and steps. It’s a great option for both experienced cooks and beginners looking to explore Pakistani flavors. Serve it with rice or naan, and you’ll have a wholesome meal that everyone will love.

Ingredients

• 1 cup red lentils (masoor daal)
• 4 cups water
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons cooking oil
• Fresh cilantro for garnish

Instructions

1. Rinse the lentils under cold water until the water runs clear. In a pot, add lentils and water. Bring to a boil, then reduce heat and let simmer for about 20 minutes or until soft.
2. In a separate pan, heat oil over medium heat. Add cumin and mustard seeds, allowing them to crackle.
3. Add chopped onions and sauté until golden brown. Then, stir in minced garlic and cook for another minute until fragrant.
4. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes break down and the mixture thickens.
5. Combine the cooked lentils with the spice mixture. Adjust the consistency by adding water if necessary. Let it simmer for 5-10 minutes.
6. Garnish with fresh cilantro before serving. Enjoy your Daal Tadka with rice or naan!

Vegan Potato and Spinach Patties

Vegan potato and spinach patties are a delightful snack that packs a punch of flavor. Made primarily from mashed potatoes and fresh spinach, these patties are crispy on the outside and soft on the inside. They’re perfect for any meal or even as a quick snack. Plus, the recipe is simple and quick, making it a great option for busy days or surprise guests.

The combination of spices adds a lovely warmth, while the spinach provides a nutritious boost. These patties are easy to customize, allowing you to add your favorite herbs or spices. Enjoy them with a spicy chutney or a cool yogurt dip for an extra layer of flavor.

Ingredients

• 2 cups mashed potatoes
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1/4 cup chickpea flour (besan)
• Oil for frying

Instructions

1. Prepare the Mixture: In a bowl, combine the mashed potatoes, chopped spinach, onion, green chilies, cumin seeds, garam masala, turmeric powder, and salt. Mix well until everything is evenly combined.
2. Shape the Patties: Take small portions of the mixture and shape them into round patties. Coat each patty lightly with chickpea flour for added crispiness.
3. Fry the Patties: Heat oil in a pan over medium heat. Once hot, carefully place the patties in the oil. Fry until golden brown on both sides, about 3-4 minutes per side.
4. Serve: Remove from the pan and place on paper towels to absorb excess oil. Serve warm with your choice of chutney or dip.