Pakora — Print Recipe — The Culinary Codex

Crispy deep-fried fritters made by dipping vegetables, paneer, or chicken in a spiced chickpea flour batter. These golden snacks are inseparable from rainy evenings and chai across all of India.

Ingredients

200g chickpea flour (besan)
1 large onion, thinly sliced
2 potatoes, thinly sliced
100g spinach leaves
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon salt
150ml water
Vegetable oil for deep frying
Green chutney for serving

Instructions

1 Combine the chickpea flour with turmeric, red chili powder, cumin seeds, garam masala, and salt in a large bowl, then gradually add water to form a thick, smooth batter.
2 Add the sliced onions, potato slices, and spinach leaves to the batter and mix until every piece of vegetable is thoroughly and evenly coated.
3 Heat vegetable oil in a deep kadhai or heavy pot to 180 degrees Celsius, testing the temperature by dropping a small bit of batter which should sizzle and float immediately.
4 Drop spoonfuls of the battered vegetables into the hot oil in batches, being careful not to overcrowd, and fry for three to four minutes until deep golden and crispy on all sides.
5 Remove the pakoras with a slotted spoon and drain on paper towels, then serve them piping hot with green mint-coriander chutney and a cup of masala chai.

Did You Know?

Pakoras are so beloved during the monsoon season that many Indian offices see a drop in productivity on rainy afternoons as employees sneak out to buy fresh pakoras from street vendors.