Pakoras

Pakora are Indian/Pakistani version of fritters. Its delicious and truly addictive snack. The gram flour ( Besan) is a base ingredient along with spices and some vegetables. The batter is then deep fried until golden and crispy. Pakoras are gluten free and vegan. They are perfect to enjoyed as a light meal, snack or appetizer.

PAKORA MIX

I usually make a pakora mix with gram flour and spices and keep it in air tight container. So when I need to make pakoras I just add vegetables and water to this mix.

• Chickpea flour – Also known as gram flour or besan, it is made from chickpeas. It is a very common ingredient in Subcontinental cooking. Its easily large grocery stores in Australia. It gaining popularity as its low carb and gluten free.
• Spices – The spices used in this recipe are very commonly used. You need Salt, red chilli powder, cumin seeds, coriander seeds, carom seeds, dried fenugreek (its optional, if you dont have it you can skip it )
• Baking Powder – makes pakora rise and become fluffy.
• Corn flour – this is the secret ingredient. It makes pakoras crispy.

Mix all these dry ingredients in a bowl and store it in a air tight container. It remains good for months.

Vegetables for Pakoras

There are endless possibilities when it comes to which vegetables you can use for Pakoras. Any crunchy vegetables that have a firm texture are okay to use. Here are some popular combination of vegetables for pakoras:

• Onions & Potatoes – this is by far the most popular as onions and potatoes are always readily available in the pantry.
• Onion, Potatoes and Spinach
• Spinach, onions, spring onions
• Onion and cabbage.
• Potatoes, cauliflower and peas.

How to make pakoras

In a bowl add the vegetables and pakora mix. Add little water and mix. I don’t like too much of flour mixture as it results in doughy and dense pakoras. Just add enough to coat the vegetables. This makes pakoras light and crispy. Its also important not to add too much water in the beginning as vegetables release their own moisture too.

Pakoras can be deep fried or shallow fried as well. You need at least 1.5 inch deep oil.

How To Serve Pakoras

Pakoras are best serve when freshly fried. If you reheating you can do it in air fryer or fan forced oven.

You can enjoy them with any sauce but authentic way is to serve them with Mint chutney ( green or yoghurt based) or Tamarind Chutney.

Other Snacks to Try

Chicken Puffs

Dahi Baray

Samosa Pie

Pakoras

Deep fried golden and crispy fritters made from gram flour, spices and vegetables. Use this recipe as a base to add vegetable combination of your choice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine Indian, Pakistani

Servings 6 Serves

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 agram flour and spices, mix untill 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 deep fry or shallow fry as well. Once oil is around 180°C turn the heat to medium low.
• Using a spoon drop some batter in oil. Once its done one side turn them over to other side.
• Once they are golden on both sides, take them out and drain on paper towel.
• Serve immediately with choice of sauce.