Why you’ll love this pakora recipe
Quick and easy snack or appetizer - This recipe takes 15 minutes to prep and 15 minutes to fry. Enjoy this pakora recipe as a snack or serve it as an appetizer; it’s always a crowd-pleaser. Versatile recipe - Add your favorite vegetables or proteins to the basic batter. This recipe is a great way to use up leftovers in your fridge. Gluten-free & vegan—Gram flour is a great gluten-free option, and all the ingredients in this recipe are perfect for a vegan diet.
Ingredients for the pakora recipe
Besan—Besan is a South Asian gram flour made with chana dal, also known as split chickpeas or Bengal gram. It differs from the chickpea powder available in most grocery stores, which is made from garbanzo beans. Cornstarch - While this is not essential, I like to add it to my pakora recipe to make them crispy and highly recommend using it for best results. Baking Soda - A small pinch helps make the pakoras light and fluffy. Cumin seeds - I add these in whole for flavor and texture. Coriander seeds - You can use these whole or lightly crush them using a mortar and pestle, just enough to break them up. Carom seeds—known as ajwain in Pakistan and carom seeds, caraway seeds, or bishops’ seed in English—are a favorite ingredient in my pakora recipe and many of my seafood recipes, like tandoori shrimp and my masala fry fish curry. Fenugreek leaves are a popular dried Pakistani herb known as kasoori methi. This fragrant herb is used in many recipes, such as aloo palak and mutton karahi. Pomegranate seeds—Dried pomegranate seeds, known as anardana, are a popular snack ingredient and give this pakora recipe a nice tangy crunch. Curry leaves—For an aromatic finish, Use fresh or dried curry leaves. These work great in snacks, lentils, and vegetables as well.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions for this pakora recipe. Crispy vegetable pakoras cooked with spinach, baingan (eggplant), and, in my case, green tomatoes are among some of my favorites. My kids also love chicken pakoras with tamarind-dipping sauce or raw mango chutney.
Substitutions & variations
Use different vegetables - Traditional vegetable pakoras are made with potatoes, spinach, and eggplant, but you can add anything to this basic pakora recipe. Try different spices - For a tangier taste, Add some amchur powder to the pakoras and sprinkle some chaat masala on them right after they come out of the frying pan for added flavor. Add rice flour—This makes the pakoras crunchy and can be used instead of cornstarch. If you don’t have cornstarch or ready-made rice flour, grind two tablespoons of raw rice in a small grinder to make the powder. Make soft, fluffy pakoras—If you’re in the mood for soft, spongy pakoras, especially if you plan to add them to a curry like Punjabi kadhi, omit the cornstarch and add two tablespoons of full-fat yogurt instead.
How to make this pakora recipe
Ninth step - Preheat the cooking oil and add a small teaspoon of batter as a test run. If it rises to the top of the oil and bubbles form around it, you can start frying the remaining pakoras. Tenth step - Spoon in 1 tablespoon of the batter per pakora and fry in batches. Cook on medium heat to ensure they are not too brown on the outside and fully cooked in the center. Eleventh step - I cook 5-6 pakoras at a time for best results. You will need to flip them over periodically for an even brown color and overcrowding the pan will not allow for that. Twelfth step - Remove the pakoras when they are crispy and evenly browned on all sides. To check and make sure they are cooked through, I like to remove 1 pakora and break it apart to check the center. Do not overcook them or they will taste dry.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
