Deep-fried golden and crispy pakoras are a snack that never lose their charm. Crunchy on the outside, soft inside, and always best when served fresh and hot. They’re a staple during Ramadan iftar, but just as perfect with an afternoon cup of chai.
This recipe keeps it classic with onion and potato pakoras, made in a lightly spiced gram flour batter. Once you’ve mastered the base, you can switch up the vegetables and enjoy them in endless ways.
What Is Pakora?
Pakoras are deep-fried fritters popular across South Asia, especially in India and Pakistan. They’re a simple yet addictive snack made with a batter of gram flour (besan), spices, and vegetables such as onions or potatoes. The mixture is dropped into hot oil and fried until golden and crispy.
By nature, pakoras are gluten-free and vegan, which makes them a versatile choice for many diets. They’re enjoyed as a light meal, snack, or appetizer, often served fresh and hot with chutneys or alongside a steaming cup of chai.
Pakora Mixture
To make life easier, I usually prepare a pakora mix ahead of time. It’s just gram flour and spices stored in an airtight container, so whenever I’m craving pakoras, I only need to add vegetables and water to whip up the batter. This mix stays good for months and saves a lot of time.
Chickpea Flour (Gram Flour / Besan): The base of pakoras. Made from ground chickpeas, it’s a staple in South Asian cooking. It’s also naturally gluten-free and lower in carbs, which is why it’s becoming easy to find in most large supermarkets in Australia.
Spices: A handful of basic spices bring flavor — salt, red chilli powder, cumin seeds, coriander seeds, carom seeds, and (optionally) dried fenugreek if you have it.
Baking Powder: A small addition that helps pakoras rise slightly and turn out light and fluffy.
Cornflour: My secret ingredient for crispy pakoras. It makes the fritters extra crunchy while still soft inside.
To prepare the mix, simply combine all the dry ingredients in a bowl and transfer to an airtight container. When ready to cook, add thinly sliced onions, potatoes, and water to form a thick batter.
Vegetables for Pakoras
When it comes to pakoras, there are endless possibilities. Any crunchy vegetable with a firm texture works well, and you can mix and match based on what you have in the kitchen. Here are some popular vegetable combinations:
- Onion & Potato: The most classic and popular pakora combination. Onions add sweetness while potatoes give a soft bite.
- Onion, Potato & Spinach: A hearty mix that balances crisp onions, soft potatoes, and leafy greens.
- Spinach, Onion & Spring Onion: Fresh and flavorful, with an extra onion kick.
- Onion & Cabbage: A crunchy and light variation, perfect for something different.
- Potato, Cauliflower & Peas: A wholesome mix of vegetables that fry up beautifully.
How to make pakoras
In a mixing bowl, add your sliced vegetables and the prepared pakora mix. Sprinkle in a little water at a time and stir. Don’t add too much flour mixture — a light coating on the vegetables is enough to keep pakoras crisp instead of doughy. Also, avoid adding too much water at once, as the vegetables will release their own moisture while mixing.
Heat oil in a deep pan. You’ll need at least 1.5 inches of oil for proper frying. Drop spoonfuls of the mixture into the hot oil and fry until golden and crispy. Pakoras can be made by deep frying for the crunchiest result, or shallow frying if you prefer to use less oil.
How To Serve Pakoras
Pakoras taste best when served freshly fried and hot, straight from the pan. If you have leftovers, you can reheat them in an air fryer or fan-forced oven to bring back the crispiness.
They pair well with almost any sauce, but the most authentic way is to serve pakoras with mint chutney (either green or yogurt-based) or tamarind chutney. The chutneys add freshness and tang that balance the crunchy, spiced fritters perfectly.
If you are making this for afternoon tea then Pakistani style Chai is a must, you can go wrong with classic pakora and chai combination !
Can I air fry pakoras instead of deep frying?
Yes! You can air fry pakoras for a lighter version. Make sure the batter is not runny. The batter should be able to hold its shape when placed in airfryer. Spray or brush them lightly with oil and air fry at 180°C (350°F) until golden and crispy.
What’s the best oil for frying pakoras?
Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil. Avoid oils with strong flavors that can overpower the spices.
Why are my pakoras soggy?
Common reasons are adding too much water to the batter, frying in oil that isn’t hot enough, or not draining excess oil by putting them on absorbent paper towel or wore rack.
Why are my pakoras hard?
Pakoras can turn out hard if the batter has too much gram flour, is too thick, or if they’ve been fried for too long. Oil temperature also matters — if it’s too low or too high, the texture won’t be right.
For lighter pakoras, keep more vegetables than flour in the mix, add water gradually so the batter just coats them, fry at medium heat, and remove as soon as they turn golden. A little baking powder or cornflour in the mix also helps.
Other Snacks to Try
Palak Pata Chaat | Crispy Spinach Chaat
Pakoras | Crispy vegetable Fritters
Ingredients
- 1 cup Gram Flour/Chickpea Flour/Besan
- 1½ tsp Salt
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- ½ tsp Carom Seeds
- 1 tsp Chilli Flakes
- 2 tbsp Dried Fenugreek (Methi) Substitute with Chopped Cilantro/Coriander.
- 1 tsp Baking Powder
- 1 large Onion (thinly Sliced)
- 1 Large Potatoe (Julienned)
- 2 Green Chillies
- 1 cup Chopped Spinach Leaves
- Oil for Frying
Instructions
- In a mixing bowl add gram flour and spices, mix until combined well.
- Add vegetables and put little water. Mix and add more water if required. The batter should coat the vegetables. Make sure its not to thin or runny.
- Heat oil in the pan. You can either deep fry or shallow fry . Once oil is around 180°C turn the heat to medium low.
- Using a spoon drop some batter in the oil. Once it's done one side turn them over to other side.
- Once they are golden on both sides, take them out and drain on paper towel or wire rack
- Serve immediately with choice of sauce.
I loved making this pakora thank you so much for putting up this post. I had a great Sunday making pakoras and gathering all appreciation for it. Turned out super delicious thank you so much for putting up this post.
I’m so glad that pakoras turned out great for you !!