Pakora 2024


Pakora 2024

Making pakoras, sweet and crunchy deep fried fritters, is a simple process. Pakoras are versatile dishes, made with ingredients like vegetables, onions, potatoes, sometimes meat or even paneer (Indian cheese):


– 1 cup chickpea flour (besan)
– 1 medium onion, thinly sliced
– 1 medium potato, peeled and thinly sliced
– 1 small to medium-sized cauliflower, broken into small florets
– 1-2 green chilies, finely chopped (adjust to taste)
– 2-3 tablespoons chopped cilantro (coriander) leaves
– 1 teaspoon whole cumin seeds
– 1 teaspoon crushed coriander seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– Water (as needed to make the batter)
– Oil for deep frying


1. Prepare the Vegetables:
– The onion and potato should be cut julienne or very thinly.
– Firstly chop the cauliflower into small florets, the size of each floret depends on the size required for the particular recipe.
– For the green chilies and cilantro leaves, wash in cold water, remove stems, and then chop into thin slices.

2. Make the Batter:
– For the spice blend, take chickpea flour (besan), cumin seeds, crushed coriander seeds, turmeric powder, red chili powder and salt in a mixing bowl and mix it well.
– Little by little incorporate the water into the flour and whisk until you have a thick and smooth mixture to coat your utensils. This batter should ideally be somewhat thick, such that it could easily be spoon coated to the back of the spoon.

3. Add the Vegetables:
– After slicing them, put the onions, potatoes, cauliflower, green chilies and fried egg pieces, and cilantro leaves into the batter.
– Stir gently, and make sure that all the vegetables are nicely coated within the batter.

4. Heat the Oil:
– Heat oil for deep frying in a deep frying pan or kadhai and heat it at the medium high flame. The oil should be hot though it is not reddish hot and the oil should not be smoky hot at all.

5. Fry the Pakoras:
– After the oil has heated, gently scoop some of the batter that is made of the vegetable into the hot oil. So, you can either scoop the mixture with your fingers, or with a spoon and then just gently drop it in the oil.
– Drain the excess oil from pakoras, fry them in a batch so that they don’t stick with each other in the pan. This way, both sides of the pakoras get cooked through and the crust on both sides is crispy.
– Make sure you fry the pakoras until they have a golden brown and crisp outside that has been cooked on all sides, using a slotted spoon to flip the pakoras over and make sure they fry evenly.
– When the pakoras are cooked and golden-brown and crispy on the outside, use a slotted spoon to carefully drain them from the oil and put them on a plate lined with paper towel to remove any additional oil.

6. Serve:
– Delight the crispy pakoras hot with green chutney, tamarind chutney or tomato ketchup you prefer.
– You can have them as a snack, or an appetizer with tea or coffee.

7. Variations:
– As such, this is the general procedure for making pakoras, but feel free to adjust the vegetables and spices to your desired taste. Other actuants can also be put in the liquids, such as mint or curry leaves to make the food even tastier.

If you’re searching for a crunchy and tasty snack that would be perfect for you or your guests at a party, then these Vegetable Pakoras are the best!.Deep fried dim sum with savory sauce generated by artificial intelligence.

Calories in Pakora

Also read: Chilli Garlic sauce