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20 Comments

  1. Love all your recipes! Just wanted to check if we can make these without coriander leaves..or is there an alternate like spinach?

  2. Wonderful recipe so easy to make. I added a tbsp of rice flour to the last batch and it was all the more crispier. Thanx so much for your wonderful recipes

  3. Absolutely super recipe, light and crispy pakoras, delicious flavour and not greasy at all – better than many restaurants!5 stars

  4. Excellent, excellent recipe. I am surprised at how easy pakoras are to make, and the spices made it delicious even without a dipping sauce. I didn’t have asafoetida, so I substituted paprika (seemed to work well). Thank you for sharing!5 stars

    1. thanks sylvia for the feedback and welcome. asafoetida can be skipped easily. paprika is similar to the red chili powder we use here. you can add paprika in pakoras as well as in most indian recipes.

  5. I never knew pakora are so simple to make, or I do not know if you managed to show it in a simple way like you always do with all your recipes. This made a wonderful and fast snack for the evening and always amused all the gourmets at my place. Cannot thank you enough. Your recipes have become a way of life to a lot of people like me and my friends. Passing on the 5 STARS as always to the ultimate cooking STAR ! ! !5 stars

    1. welcome hemanth. thanks for your kind words and for all your 5 star ratings. i am sure your positive feedback and ratings will inspire more readers to try the recipes. pakoras are very easy to make. only thing is that we have to be careful about temperature of oil and handling it safely or the frying part. you can make variety of pakoras with almost same method.

  6. Hi Dassana

    I just want to say that I love you recipes and I get highly inspired by them. And I was actually talking to my mom today and asking what to make with red cabbage.. and here we go! I will make these tonight 🙂

    Sonja5 stars