Pakistani
Pakora
Crisp, craggy Pakistani pakoras made with gram flour, onion, potato, spinach, green chilli, and warm spices. They are fried until golden and best served hot with mint chutney or tamarind chutney.
Watch it madeFood Fusion · 2:59
Ingredients
- Gram flour (besan)1 cup
- Onion, thinly sliced1 medium
- Potato, peeled and thinly sliced into small matchsticks1 small
- Fresh spinach, roughly chopped1 cup
- Fresh coriander, chopped2 tablespoons
- Green chilli, finely chopped1
- Cumin seeds1/2 teaspoon
- Crushed coriander seeds1 teaspoon
- Ajwain seeds1/4 teaspoon
- Red chilli powder1/2 teaspoon
- Turmeric powder1/4 teaspoon
- Salt3/4 teaspoon
- Baking soda1 pinch
- Water1/3 to 1/2 cup
- Neutral oil, for deep frying3 cups
- Chaat masala, for sprinkling1/2 teaspoon
Method
- Place the sliced onion, potato, spinach, coriander, and green chilli in a mixing bowl.
- Add the gram flour, cumin seeds, crushed coriander seeds, ajwain, red chilli powder, turmeric, salt, and baking soda.
- Rub and mix everything together with your fingers for 1 minute so the onion releases moisture and the besan coats the vegetables.
- Add water a little at a time, mixing until you have a thick, sticky batter that clings to the vegetables rather than a smooth pourable batter.
- Rest the mixture for 10 minutes while heating the oil in a deep pan over medium heat to about 170°C.
- Drop small, uneven spoonfuls of the pakora mixture into the hot oil, taking care not to overcrowd the pan.
- Fry for 4 to 5 minutes, turning occasionally, until the pakoras are deep golden, crisp, and cooked through.
- Lift out with a slotted spoon and drain on a rack or paper towel.
- Sprinkle lightly with chaat masala and serve immediately with mint chutney or imli chutney.
Common questions
Can I substitute any vegetables in pakora without changing the texture too much?
Yes. Cauliflower florets, shredded cabbage, sliced bell pepper, or grated carrot work well. Keep pieces thin or small so they cook through quickly. Avoid watery vegetables unless you squeeze them lightly first to prevent a soggy batter.
How long should pakora batter rest before frying?
A 10-minute rest is enough. It lets the vegetables release a little moisture and helps the besan hydrate, so the batter clings better. Don’t rest too long or it can become too wet and heavy.
Why are my pakoras turning out oily or soggy?
Usually the oil is too cool, the batter is too wet, or the pan is overcrowded. Keep the batter thick and sticky, fry at about 170°C, and add pakoras in small batches so the oil stays hot.
Can I store leftover pakoras and reheat them later?
Yes. Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 180°C until crisp. Avoid microwaving if you want to keep the outside crunchy.
What should I serve with pakora for the best flavor?
Serve pakoras hot with green chutney, tamarind chutney, or ketchup, plus chai if you want a classic snack pairing. A light sprinkle of chaat masala and a squeeze of lemon just before serving adds extra brightness.