Pakora

Name: Pakora
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Potatoes 1; Carrots 1; Red onions 1; Peanut seed oil to taste; Chickpea flour 2 ½ cups; Sparkling water very cold 2 ½ cups; Instant yeast for salted preparations 1 pinch; Fresh chili pepper chopped and seedless 1; Coriander chopped 1 tuft; Curry hot madras 2 spoonfuls; Fine salt 1 pinch

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634

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 634
Carbohydrates g 47.7
of which sugars g 0.3
Protein g 17.3
Fats g 41.5
of which saturated fat g 7.81
Fiber g 11.6
Sodium mg 519

Difficulty: Very easy
Prep time: 15 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

Pakoras are a beloved treat at any Indian gathering, whether it’s a family reunion or just a cozy rainy day snack. People know the pakora recipe for its unique twist. Really, it’s something special. Vegetables like onions, potatoes, or even spinach are dunked into a moist and airy batter made from chickpea flour. Using sparkling water in the mix gives these Indian fritters their light, almost crispy bite, so every piece comes out with that golden color everyone loves. Madras curry powder or turmeric does more than just add a pop of yellow—it brings that real Indian flavor that makes these snacks stand out, way beyond dishes like chicken curry or tikka masala.

Some folks call them vegetable pakora or onion pakora, depending on what you toss in. And you know what, you’ll find different versions in places like Gujarat, Punjab, or Mumbai, each with its own style. Many enjoy dipping their pakoras in mango chutney, while others prefer tearing off a piece of chapati bread to scoop them up. Can't go wrong there. It’s hard to beat that combo: the tangy sweetness of the chutney against the warm, tender fritters just works so well. Honestly, there's something satisfying about how the pakora batter wraps around the veggies and fries up into these little bites you just can’t stop eating.

While you might hear these snacks called bhaji, bhajiya, or pakoda in other parts of India, the basic idea stays the same—delicious, deep-fried Indian snacks that bring people together. Seriously good. No matter how you serve them, these crispy pakora always get a lot of attention at the table. Experimenting with different veggies or spices is part of the fun. Pretty simple, really. And sharing stories about your favorite version gets people swapping tips and memories. Next time you’re in the mood for something different from the usual, trying out a batch of these crispy, golden bites with friends or family is a great way to mix things up and enjoy a piece of India’s snack tradition. For sure.

INGREDIENTS

634

Calories per serving

Potatoes 1

Carrots 1

Red onions 1

Peanut seed oil to taste

Batter Ingredients: Chickpea flour 2 ½ cups (300 g); Sparkling water 2 ½ cups (600 g) - very cold; Instant yeast for salted preparations 1 pinch; Fresh chili pepper 1 - chopped and seedless; Coriander 1 tuft - chopped; Curry 2 spoonfuls - hot madras; Fine salt 1 pinch

Preparation

How to prepare Pakora

To prepare the pakora, start by peeling the potato 1, wash it, and cut it into cubes 2. Then peel the carrot and cut it into diagonal slices 3.

Cook the vegetables in boiling salted water for 5 minutes 4 and then drain them 5. Meanwhile, peel the red onion, slice it, and separate the rings two by two 6.

Now prepare the batter. Sift the chickpea flour into a bowl and add a pinch of baking powder for savory pies 7, then add a fresh chili pepper, seeded and chopped 8, a bunch of chopped cilantro 9,

the spicy Madras curry 10, and a pinch of salt 11. Dilute with well-chilled sparkling water, stirring with a whisk 12,

to achieve a fairly fluid and smooth batter 13. Heat plenty of seed oil in a pan and meanwhile dip the prepared vegetables in the batter 14. Immerse a few pieces at a time and then gradually drop them into the pan 15.

Repeatedly baste them with the oil using a spoon 16 then turn the fritters and repeat the process 17. When the pakora is golden, drain it on absorbent paper and continue this way until all the ingredients are used up. Finally, accompany as desired with chapati bread and mango chutney 18.