Crispy & Flavorful Pakora Recipe
An irresistible South Asian snack featuring vegetables or meat coated in a spiced chickpea flour batter and deep-fried to a golden crisp. Perfect as an appetiser or teatime treat!
⏱ Prep Time: 15-20 minutes
⏱ Cooking Time: 15-20 minutes
Ingredients
For the Pakora Batter:
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour (optional, for extra crispiness)
- 1 teaspoon baking soda
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt to taste
- Water (as needed to make a thick batter)
For the Pakoras:
- 2 cups mixed vegetables (onions, potatoes, spinach, cauliflower, etc.), thinly sliced or chopped
- Oil for deep frying
Instructions
🔪 Prepare the Vegetables:
Slice or chop the vegetables of your choice into thin, bite-sized pieces.
🥣 Make the Pakora Batter:
In a mixing bowl, combine chickpea flour, rice flour (if using), baking soda, red chili powder, turmeric powder, cumin powder, and salt.
Gradually add water while stirring to form a thick, smooth batter. Ensure there are no lumps.
🔥 Heat the Oil:
Heat oil in a deep pan or wok over medium heat until hot but not smoking.
🥄 Coat the Vegetables:
Dip the vegetable slices into the batter, ensuring they are well coated.
🍳 Fry the Pakoras:
Carefully drop the coated vegetables into the hot oil, a few at a time, to avoid overcrowding.
Fry until golden brown and crispy, about 3-5 minutes per batch.
Use a slotted spoon to remove and drain on a paper towel.
♻️ Repeat:
Continue frying in batches until all pakoras are cooked.
🍽 Serve & Enjoy:
Serve hot with mint chutney, tamarind sauce, or yogurt dip for an extra burst of flavour.
✨ Pro Tips:
- Adjust the spice level to your preference.
- For extra crispiness, add a pinch of carom seeds (ajwain) to the batter.
- Best enjoyed fresh but can be reheated in an air fryer for a crisp texture.
Enjoy your homemade, crispy pakoras – a perfect addition to any meal or gathering! 🎉
