Ingredients You'll Need

1 cup chickpea flour (besan)
1 medium-sized onion, thinly sliced
1-2 potatoes, thinly sliced
1-2 green chilies, finely chopped
1/2 cup spinach leaves, chopped (optional)
1/2 cup cauliflower florets (optional)
1 teaspoon cumin seeds
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
A pinch of asafoetida (hing)
Fresh coriander leaves, chopped
Salt to taste
Oil for frying

Step-by-Step Guide
1. Preparing the Pakora Batter
In a large mixing bowl, add chickpea flour (besan), cumin seeds, red chili powder, turmeric powder, garam masala, asafoetida, and salt. Mix the dry ingredients well to ensure even distribution of the spices. Gradually add water and mix to form a smooth and thick batter. The batter should coat the back of a spoon without being too runny.

2. Adding Vegetables to the Batter
Add thinly sliced onions, potatoes, chopped green chilies, spinach leaves (if using), and cauliflower florets (if using) to the prepared batter.
Mix the vegetables with the batter until they are evenly coated. The batter should cling to the vegetables, ensuring they are well-coated for frying.

3. Frying the Pakoras
In a deep frying pan or kadhai, heat oil over medium heat.
Once the oil is hot, drop spoonfuls of the vegetable-batter mixture into the hot oil. You can use your hands or a spoon for this step.
Fry the pakoras until they turn golden brown and crispy on all sides. Ensure they are cooked through by frying them in small batches, allowing the oil to maintain its temperature.
Once cooked, use a slotted spoon to remove the pakoras from the oil and place them on a plate lined with paper towels to absorb any excess oil.

4. Serving and Enjoying Pakoras
Serve the hot and crispy pakoras with green chutney, tamarind chutney, or ketchup for a burst of flavor.
Enjoy them as a delightful snack with a cup of hot tea or coffee, especially on a rainy day.

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