Pakora (Indian vegetable fritters)

Too few ratings

fatima sameena sharif

dentistcancook.niammy.com/

“Whenever the rainy season had started, my siblings and I used to request our mum to make these crispy pakoras. It's a very popular snack on the Indian subcontinent. Now, I cook it for my husband who stands by my side while I fry them so he can eat them when they are very hot and crisp. They are really easy to make! Want to share your own recipe? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
onions
potatoes
green chilis
½ tsp black cumin seed
1½ tsp garam masala
1 tsp ground cumin
1½ tsp salt
1 tsp chili powder
130 g chickpea flour
500 ml water
½ tsp baking powder
vegetable oil (for deep frying)
hot sauce (for serving)
Metric
Imperial

Utensils

  • bowl
  • whisk
  • plastic wrap
  • peeler
  • cutting board
  • knife
  • frying pan (deep)
  • slotted spoon

Nutrition per serving

Cal
212
Protein
10g
Fat
7g
Carb
33g

Step 1/3

  • ½ tsp black cumin seed
  •  tsp garam masala
  • 1 tsp ground cumin
  •  tsp salt
  • 1 tsp chili powder
  • 130 chickpea flour
  • 500 ml water
  • bowl
  • whisk
  • plastic wrap

In a bowl, mix together black cumin seeds, garam masala, crushed cumin, salt, red chili powder and chickpea flour. Add water and whisk until combined. If the batter is too liquidy or to thick, add either more flour or water. For best results, cover bowl with plastic wrap and set aside to rest for approx. 1 hour.

Step 2/3

  • 2 onions
  • 2 potatoes
  • 5 green chilis
  • peeler
  • cutting board
  • knife

Peel and thinly slice onions and potatoes. Deseed green chilis.

Step 3/3

  • ½ tsp baking powder
  • vegetable oil (for deep frying)
  • hot sauce (for serving)
  • frying pan (deep)
  • slotted spoon

Add baking soda to the batter and whisk until combined. Heat vegetable oil in a frying pan over medium heat. Coat vegetables with batter, carefully drop small portions into the hot oil with a slotted spoon and fry for approx. 5 – 6 min., or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. Enjoy with green chutney or hot sauce!