Pakora Recipe (Crispy Pakistani Vegetable Pakoras)
Pakoras are crispy fritters of vegetables dipped in a spiced gram flour batter and deep fried. They are the classic iftar and monsoon snack in Pakistan, served with chutney and chai.
This recipe gives crunchy pakoras that stay crisp, with simple pantry spices.
Why you will like this version
- Crunchy and light.
- Ready in 30 minutes.
- Gluten-free and vegan.
What are pakoras?
Pakoras, also called bhajia, are vegetables coated in a thick gram flour batter. Onion, potato, spinach and cauliflower are the most common.
Ingredients that matter
- Gram flour (besan): sift it to avoid lumps.
- Rice flour: a spoonful adds extra crunch.
- Vegetables: thinly sliced onion, potato and spinach.
Tips for crispy pakoras
- Use as little water as possible; the batter should coat thickly.
- Fry on medium heat, not too hot.
- Do not overcrowd the oil.
Pakora Recipe
Ingredients
Method
- Mix the gram flour, rice flour, salt, chili, cumin, turmeric and ajwain in a bowl.
- Add the onion, potato, spinach, green chilies and coriander and mix.
- Add water a little at a time, mixing until a thick batter coats the vegetables.
- Heat oil for frying on medium heat. Drop spoonfuls of the mixture into the oil.
- Fry in batches for 4 to 5 minutes, turning, until golden and crisp. Drain on paper and serve hot.
Notes
Serve hot with chutney.
Frequently asked questions
Why are my pakoras soggy?
The batter is too thin or the oil is not hot enough.
Can I bake them?
Yes, at 200 C for 20 to 25 minutes, but they will be less crispy.
What do I serve them with?
Mint chutney, tamarind chutney and hot chai.
