Pakora
Crisp, golden, and utterly irresistible, pakoras are a quintessential Indian snack that marry bold spices with fresh vegetables in every bite. This recipe combines chickpea flour (besan) and rice flour to create a perfectly crunchy coating for a medley of thinly sliced potatoes, onions, and spinach leaves, all seasoned with fragrant spices like cumin, carom seeds, and turmeric. Enhanced by grated ginger, green chilies, and cilantro, these deep-fried fritters are easy to make and ready in just 35 minutes. Perfect as an appetizer or a teatime treat, serve these pakoras piping hot with tangy tamarind chutney, mint chutney, or a steaming cup of masala chai for a truly authentic experience. Ideal for entertaining or rainy days, this pakora recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 1 medium Potatoes (thinly sliced)
- 1 medium Onion (thinly sliced)
- 1 cup Spinach leaves (roughly chopped)
- 1 small Green chili (finely chopped)
- 2 tablespoons Cilantro (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (Ajwain)
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- 4 cups Oil (for deep frying)
Instructions
In a large bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds, cumin seeds, salt, and baking soda.
Slowly add water to the dry mixture while whisking, creating a smooth and thick batter. Ensure there are no lumps.
Add the sliced potatoes, onions, chopped spinach leaves, green chili, cilantro, and grated ginger to the batter. Mix well so the vegetables are evenly coated.
Heat oil in a deep frying pan or wok over medium heat. To test if the oil is ready, drop a small amount of batter into the oil—if it sizzles and rises to the surface, the oil is ready.
Using a spoon or your hands, carefully drop small portions of the batter-coated vegetables into the hot oil, ensuring they do not overcrowd the pan.
Fry the pakoras for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the pakoras from the oil, then drain them on a plate lined with paper towels to remove excess oil.
Serve hot with mint chutney, tamarind chutney, or a cup of masala chai.
Nutrition Facts
Calories |
9121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 956.5 g | 1226% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 20.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
