Pakoras
Crispy, golden, and irresistible, pakoras are a classic Indian snack that perfectly balances spice and texture. This easy-to-make recipe combines thinly sliced onion and potato with a flavorful batter made from gram flour, rice flour, and aromatic spices like turmeric and carom seeds. Optional additions like fresh spinach, cilantro, or green chilies can elevate the flavor, making these fritters highly customizable. Deep-fried to perfection, pakoras are best enjoyed hot with a side of tangy tamarind chutney or cooling mint chutney. Ready in just 35 minutes, this snack is perfect for tea-time cravings, rainy afternoons, or as an appetizer for any gathering. Your next crispy delight awaits!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Gram flour (besan)
- 2 tablespoons Rice flour
- 0.25 teaspoons Baking soda
- 1 teaspoons Red chili powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Carom seeds (ajwain)
- 1 teaspoons Salt
- 0.75 cups Water
- 1 large Onion (thinly sliced)
- 1 medium Potato (thinly sliced)
- 0.5 cups Chopped spinach or cilantro (optional)
- 2 small Green chilies (finely chopped, optional)
- 2 cups Oil (for deep frying)
Instructions
In a large mixing bowl, combine gram flour, rice flour, baking soda, red chili powder, turmeric powder, carom seeds, and salt. Mix well.
Gradually add water to the dry ingredients, stirring continuously to form a smooth, lump-free batter with a thick consistency. The batter should coat the back of a spoon.
Add the sliced onion, potato, and optional ingredients like chopped spinach, cilantro, or green chilies to the batter. Mix until the vegetables are well coated.
Heat oil in a deep frying pan or kadai over medium-high heat. To check if the oil is ready, drop a small amount of batter into the hot oil; it should immediately sizzle and rise to the top.
Using your fingers or a spoon, carefully drop small portions of the batter-coated vegetables into the hot oil. Do not overcrowd the pan.
Fry the pakoras, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes per batch.
Remove the pakoras with a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
Repeat the frying process with the remaining batter until all the pakoras are cooked.
Serve the pakoras hot with mint chutney, tamarind chutney, or ketchup. Enjoy!
Nutrition Facts
Calories |
4968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.4 g | 618% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 22.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2785 mg | 59% | |
*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.
