pakora recipe – this is a simple, easy and basic recipe to make pakoras. no vegetables are used in this recipe but only basic ingredients.
this is kind of a basic pakora recipe which can be adapted to make pakoras where finely chopped or shredded vegetables like cabbage, zucchini, spring onion, spinach or methi (fenugreek leaves) can be added. you can also use mix of these shredded vegetables to make the pakoda.
pakora is a generic term used for deep fried fritters made in india. mostly, gram flour is used for coating the veggies and then they are deep fried in oil. pakora gets it name from the vegetable which is used to make it like potato pakora, onion pakoda, spinach pakora etc.
for religious fasting days, the fasting flours like buckwheat flour or water chestnut flour etc are replaced with gram flour to make the pakoras.
pakoras are usually had in rainy season or in winters. they are served with green chutney, tomato sauce or hot tea. pakoras have to be eaten hot and crisp. you can have them as a brunch or as a snack. they can also be had with roti or chappati or bread. i served the pakoras with coconut chutney.
if you are looking for more pakoda recipes then do check:
INGREDIENTS FOR pakora recipe
- 1 cup besan (gram flour)
- ½ inch ginger (adrak) - finely chopped
- 1 small to medium onion, finely chopped
- 1 green chili, (hari mirch) - chopped
- 2 tablespoon chopped coriander leaves (dhania patta)
- 2 to 3 pinch of baking soda
- water as required to make a thick flowing batter - i used slightly more than ¼ cup of water
- salt as required
- oil for deep frying the pakoras
HOW TO MAKE pakora recipe
making pakora batter:
- mix all the ingredients listed above except oil in a mixing bowl.
- stir with a spoon or wired whisk, to make a smooth and lump free pakora batter.
- you will have to add water depending upon the quality of besan. make a thick flowing batter.
making pakora recipe:
- heat oil in a kadai or pan.
- when the oil become medium hot, drop spoonfuls of the batter in the oil.
- fry the pakoras in oil till golden and crisp.
- drain the pakoras on paper towels to remove excess oil.
- serve the pakoras hot with coconut chutney or coriander chutney or tomato sauce or mint chutney.