pakora recipe | pakoda recipe | how to make pakora recipe | pakora recipes

Jump to Recipe

Pakora recipe – this is a simple, easy and basic recipe to make pakoras. No vegetables are used in this recipe but only Basic ingredients.

pakora recipe

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.

basic pakora recipe, pakora recipe

If you are looking for More pakoda recipes then do check:

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

pakora recipe, pakoda recipe, how to make pakora recipe

pakora recipe

This is an easy and basic pakora recipe which can be easily adapted to make pakoras where finely chopped or shredded vegetables like cabbage, zucchini, spinach or fenugreek leaves can be added.
5 from 7 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine Indian
Course Snacks
Servings 4


  • 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


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.

Like what you see?

Stay up to date with new recipes and ideas.

Share This Recipe:


Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


    1. yes, you can use coconut oil for frying. you can even use mustard oil for frying.

  1. Hi dassana,

    Can you tell me which oil do you use for frying ?
    Can I also use ghee ?

    Thanks a lot and great work 🙂

    1. i use peanut oil and mustard oil for frying. for sweets it good to use ghee. but pakoras, i would suggest to fry in oil only. thanks ginni.

  2. Ohh m vry poor at making pakoras.. I usually fail in preparing the right consistency of batter.. Pls help me

    1. just make a medium consistency batter. oil should be hot enough to fry the pakoras well.

  3. This recipe sounds wonderful. I was just hunting for a good pakora recipe and bingo! This one seems just the one. Will let you know the outcome. Will add a bit of aijwan seeds to the batter as gram flour does not go down too well with me.5 stars

    1. thanks buzybee. yes, aijwan seeds are good for digestion and also their own flavor to the pakoras.

  4. These were somewhat disappointing. Mostly because the baking soda reacts with the turmeric and so they got this disconcerting pinkish hue during frying.

    1. this does happen when baking soda reacts with turmeric. but i have not used turmeric in this recipe. it also depends on the ratio of the gram flour to the the baking soda and turmeric powder. if just a pinch is added then there is no pinkish hue.

  5. Love this recipe of yours.Many time I do this pakora at home, hubby and son love it. Happy to see that you posted a recipe which is common in Mauritius and loved by many.Here pakora are called bajia and we accompany it with fresh coriander chutney. Would be happy to welcome you to Mauritius and share all the mauritian delicacies.

  6. It has been ages since I had pakoras and I am finding your post so tempting.

  7. how I wish I have that bowl… It is raining outside so I don’t mind having pakora