pakora recipes | 42 pakoda recipes | bajji recipes | indian fritters recipes

Collection of 42 yummy pakora recipes – pakora or pakoda or bajji or bhajiya are basically Indian fritters made with gram flour (besan). Pakoras are fried, crisp snacks made with different veggies.

Pakoras are often served in road side eateries or restaurants. Quite popular during monsoon time as pakoras goes very well with a cup of Tea. the recipes for making pakoras have more or less the same Indian spices and herbs and often vary in their proportions. Each state of India have their own variation in making pakoras, so the recipes do differ and so does the flavor and taste.

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pakora recipes, pakoda recipes, bajji recipes, fritters recipes

You can also have Pakoras with bread or with an accompanying Chutney like:

I have posted many pakodas on my site and compiling them in this post. so that it is easier to find all pakoda recipes in one place. Will keep on updating this post as we post more such recipes.

You can also check these Popular Snacks recipes collections:

Collection of 42 pakora recipes

1. Pakora recipe – this is the basic pakora recipe which can be adapted to make pakoras where finely chopped or shredded vegetables like cabbage, zucchini, spinach or fenugreek leaves can be added.

basic pakora recipe

2. Bread pakora recipe – a popular variation of bread pakora where bread slices are stuffed with spiced mashed potatoes, dipped in besan batter and then deep fried in hot oil. few more similar snacks which are equally popular are:

bread pakora recipe

3. Aloo pakora recipe – cooked soft melt in the mouth potato slices. the aloo pakora is also a Street food snack in Mumbai. you can also have these hot pakoras sandwiched in pav (Indian buns), drizzled with green chutney, sweet chutney and Garlic red chili chutney.

aloo pakora recipe

4. Onion pakoda recipe – these onion fritters are usually served with some fried salted green chilies and a green chutney or sweet chutney. This whole combo is also served with the Indian chai. they are easy to prepare and tastes good too. During rains or monsoons onion pakoras are very much in demand.

onion pakoda recipe

5. Paneer pakora recipe – these tasty paneer pakoras are crisp from outside and soft from inside.

paneer pakora recipe

6. Palak pakoda recipe – crisp and tasty deep fried spinach fritters. these palak pakoras can be baked too if you don’t want to fry them, with all the goodness of the spinach, sesame seeds and of course chickpea flour.

palak pakora recipe

7. Ulli vada – these are crisp and crunchy onion fritters. Basically these are onion pakodas and are popular as a street food snack in Kerala.

ulli vada recipe

8. Mirchi bajji recipe – tangy, spiced, crunchy and tasty stuffed mirchi bajji. These delicious bajjis are also known as mirapakaya bajji in Andhra and is a well known street food there.

mirchi bajji recipe | Andhra mirapakaya bajji recipe | stuffed mirchi bajji recipe

9. Plain bread pakoda without stuffing – this plain bread pakora is a very popular and quick breakfast snack in north India and is usually made during weekends. There is no stuffing in this bread pakora recipe. Just dipping the bread in the besan batter and frying them. Easy and quick.

bread pakoda recipe, bread pakora recipe

10. Corn pakoda recipe – crisp fried corn fritters made with besan, sweet corn, spices and herbs. you can also use tinned corn to make these fritters. if you love sweet corn, then there are few more Corn snacks recipes on blog like:

corn pakora recipe, corn fritters recipe

11. Veg pakora recipe – crisp and tasty pakoras made with mix vegetables like brinjals, potatoes, green chili. you can use different veggies like cauliflower, capsicum, cabbage, raw banana, sweet potato, bitter gourd, green chili and of course onions.

mix vegetable pakora recipe

12. Pazham pori – pazham pori is a popular snack from Kerala made with ripe bananas. Banana slices are coated in an all purpose flour batter and then deep fried. The bananas used to prepare pazham pori are nendram pazham. these variety of bananas are long, large and are firm even when ripe. They are used to make these fritters as well as the famous Kerala banana chips.

pazham pori or ethakka appam recipe

13. Cheese pakora recipe – a cheesy variation of pakoda are these tasty cheese pakodas. The crisp outer besan coating and the gooey cheesy melted cheese inside are contrasting textures in this recipe.

cheese pakoda recipe

14. Cabbage pakoda recipe – fried crisp fritters made with cabbage, gram flour and spices. to make these crisp and tasty pakoras, you can either use the regular green cabbage or red purple cabbage. The pakoras taste good with either of them.

cabbage pakora - cabbage recipes

15. Vegetable pakora recipe – easy and tasty recipe of pakoras made with mixed veggies. you can use any veggies you have. I have used a mix of cabbage, carrots, cauliflower, capsicum and french beans. You can either grate or chop the veggies.

mix veg pakora recipe

16. Kanda bhaji recipe – crisp and crunchy fried fritters made mainly with onions and gram flour. A popular street food snack from maharashtra. kanda bhaji is crisp, yet you would get a hint of soft, sweet flavor coming from the onions. This kanda bhaji recipe has no spices added, yet these fritters are flavorful.

kanda bhaji recipe

17. Mangalore bajji recipe – goli baje also called as Mangalore bajji is a popular streed food snack from the Karnataka cuisine. These are like soft and spongy fritters made with all purpose flour, spices and herbs.

goli baje recipe Mangalore bonda

18. Mirchi pakoda recipe – easy to prepare pakora with large green chilies. Its quick, simple and easy. I have made it plain and not stuffed the green chillies with potatoes or paneer stuffing. But you can stuff the green chillies with a stuffing of your choice.

Mirch Pakora Recipe

19. Vengaya bajji – there are many ways onion fritters are made. This South Indian style onion bajji is also a popular variation. In this recipe the onions are sliced in rounds, batter coated and fried.

vengaya bajji recipe

20. Cauliflower pakoda recipe – these tasty gobi pakora are crisp in taste and should ideally be eaten hot. if you are having them as snacks then pair them with a cup of hot masala chai or filter coffee.

gobi pakora recipe

21. Banana bajji recipe – pakoras made with raw banana or plantains are a delicious snack. These raw banana bajji are crisp, tasty and are usually served in South Indian restaurants.

raw banana pakora

22. Moong dal bhajiya recipe – moong dal pakora is a street food snack from Mumbai. These are fried fritters made from yellow mung lentils and mildly spiced.

moong dal bhajiya recipe

23. Mirchi vada recipe – mirchi vadas are a popular street food snack in jodhpur, Rajasthan. They are also called as chili cutlet. to make these pakoras you need large chilies, which are not spicy and are mild. I have used bhavnagari chilies. You can also use large green chilies which are used in making stuffed chili pickle. If you live outside India, then you can use jalapeno peppers.

mirchi vada recipe

24. Methi na gota recipe – these methi pakoras are a Gujarati deep fried snack made with besan, ripe bananas and fenugreek leaves. they are usually served as a snack during tea time with green chutney or mint chutney or raw papaya chutney.

methi na gota recipe

25. Ram ladoo – ram ladoo is a popular street food snack from Delhi. Crisp pakoras made from moong dal and chana dal batter. these moong dal pakoras are served with grated radish and green chutney with some lemon juice added in. Now this combo is too good and you should try it. few more similar recipes on blog which you can make at times are:

ram ladoo recipe

26. Cheese stuffed bread pakoda – a delicious variation of bread pakora where bread slices are stuffed with grated cheese filling, dipped in besan batter and then deep fried in oil.

cheese bread pakoras recipe

27. Sabudana pakora recipe – crisp, golden fritters made from tapioca pearls, mashed potatoes and roasted crushed peanuts. these sabudana pakoras can be made for Ekadashi fast or Navratri fast or even for janmashtami fast or on any other fasting day.

sabudana pakora recipe

28. Rice pakora recipe – crisp and soft pakoras made with cooked rice or leftover cooked rice. these rice pakoras have a crisp texture from out and are soft from within. They are so good, you won’t come to know that these pakoras are made from rice.

rice pakora recipe

29. Chana dal pakora recipe – these crispy and soft fried fritters made from bengal gram are one of the favorite tea time snacks at home. These chana dal pakoras Are different from the South Indian dal vada in terms of taste and texture. The taste is different as no curry leaves are used here. The texture is different as the chana dal is ground finely unlike the batter made for vada.

rice pakora recipe

30. Methi pakora recipe – crisp as well as soft textured fritters made with fenugreek leaves and besan.

methi pakora recipe

31. Arbi patta pakoda recipe – crisp and tasty pakoras made with colocasia leaves, gram flour and spices. a few recipes that I make with colocasia leaves are – Alu vadi or pathrode and Alu chi patal bhaji (colocasia leaves gravy).

arbi ke patte ke pakode

32. Kand pakora recipe – crisp fritters made from purple yam. Also known as kand na bhajiya or ratalu puri. Yum snack recipe from Gujarati cuisine.

kand pakora recipe

33. Spinach fritters recipe  – crisp and golden, gram flour batter coated spinach fritters. Here each spinach leaf is dipped in a spiced gram flour batter and then fried.

spinach fritters recipe

34. Lauki pakora recipe – lightly spiced bottle gourd fritters made with besan. when I made the lauki chana dal sabzi then the left over lauki was used to make these delicious lauki pakoras.

lauki pakora recipe

35. Hurda Pakoras recipe – fritters made from tender fresh sorghum or jowar. the hurda bhajjis can be served with Peanut thecha, green chilli thecha or just a simple Coriander chutney or tamarind chutney. These green grains are super healthy. Two more recipes I make with hurda are Hurda bhel and Hurda upma recipe.

hurda pakora recipe

36. Chinese pakora recipe – Chinese pakora are crisp and spiced fried vegetable fritters. Chinese pakoda is one of the inventions from Mumbai city and is popular there. It is a well known street food from Mumbai.

Chinese pakoda recipe

37. Kuttu ke pakore recipe – deep fried fritters made with buckwheat flour (kuttu ka atta) and mashed potatoes, roasted peanuts and dry pomegranate powder. kuttu ke pakore are easy to make and taste delicious.

vrat ke pakore recipe

38. Baingan pakora recipe – fried crisp fritters made with eggplant (brinjal) and gram flour.

baingan pakora recipe

39. Kaddu pakoras recipe – soft and yummy pumpkin fritters made for fasting or religious vrat. if you are making kaddu pakoras on regular days (non fasting days), then you can add besan in the batter instead of the vrat flours.

kaddu pakoras recipe

40. Hara pyaaz pakora recipe – these spring onion fritters have a crisp exterior and a soft texture from within. They are best served hot with some chutney – sweet or spicy and some bread or pav. Makes for a good tea time snack or brunch.

spring onion pakora recipe

41. Vrat ke palak pakore recipe – crisp spinach fritters made during religious fasting with buckwheat flour and spinach.

palak pakora recipe

42. Dill leaves pakora recipe – the feathery fresh dill leaves give a lot of zing and aroma to the pakora and is a great variation to the usual pakoras we make.

dill leaves pakora recipe

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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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20 comments/reviews

  1. Yes,they should be visible.
    I’m also sharing my mom’s version of gr. chilli pakoras/bhajiyas.they happen to be one of my favourites.
    I find that monsoon does bring wonderful mildly hot green chillies which are suitable for the recipe.
    Makes 24 bhajiyas:
    I use 6 gr.chillies long & slender (9 inch long). I slice them in half & each half is further slit to half inorder to get four slit sides to which I liberally sprinkle the below seasoning (over the cut sides)
    1/2 tablespoon coriander pwdr +1/16 teaspoon hing +1/8 teaspoon haldi +1 teaspoon powdered sugar+1 teaspoon aamchur+1 teaspoon gram flour +1/8 teaspoon ajwain( slightly crushed bet. palms)+1/2 teaspoon sendha namak
    thereafter I set these aside for 15-20 min as this helps the seasoning to stick to the chillies.& I later slude these in regular thick bhajiya batter & deep fry till golden brown.
    the seasoning combinations are endless : chaat masala,sandwich masala,sanchal pwdr etc.
    If using lemon juice then just squeeze some over the chillies & proceed to sprinkle seasoning minus aamchur.

    • fine meveera. my mom also uses a mix of amchur, roasted cumin powder and chaat masala in mirchi bhajiya. sometimes she add lemon juice too. i usually make plain. i will try your method. will use the longer chilies that i get here. thanks for giving the detailed recipe. appreciate it a lot. thanks again. i have noted down the entire recipe.

  2. hi dassana! for the maru bhajia chutney i would like to add that the ingredients-tomatoes,gr.chillies,mango,cucumber,corriander leaves& carrot(I did not use the core)have to look like very finely chopped.

    • thanks meveera for letting me know. i ground the veggies till fine, but still the chutney was tasting good. so i won’t add the recipe now, but will make again and grind till coarse and then add the recipe ????

  3. u r welcome! I hope you will like it.

  4. hi dassana!here’s the recipe for maru na bhajiya & it’s chutney-
    for chutney(makes:approx 1 3/4 cups)-
    3 tomatoes (218 grams),1big cucumber/2 medium (166 gms),1 carrot(35 gms),1/2 peeled raw mango(25 gms),corriander leaves12 gms,2 gr.chillies,unrefined cane sugar 2 tsp,1 tsp kashmiri red chilli pwdr,salt as per taste.dice the tomatoes,cucumber,carrot,mango,chillies.put all the ingredients in chopper/food processor & run it till coarse chutney like consistency is reached.refrigerate the chutney for atleast 30-40 min.i tend to prepare extra chutney as it’s tastes great with other chips.
    maru na bhajiya-
    these bhajiyas are more like slightly thick wafers having seasoned chana flour clusters over it.
    mix 3-4 gr. chillies(sliced),juice of 1-1/2 lemons,1/4 cup chopped corriander leaves,1 1/2 cup chana flour in a bowl.add 3 medium potaoes(peeled & sliced into rounds thicker than wafer)& salt as per taste.mix well.set it aside for 2-3 min.push only the potato slices on one side of the bowl & sprinkle few drops of water over the chana flour mixture & mix(this mix texture resembles to that of the readily available red chilli-garlic paste). apply small clusters of chana flour mixture on both the sides of the the potato slices(not coating it completely) & add to hot oil & deep fry until golden brown.serve them hot with chutney.
    i would not suggest adding any rice flour as the bhajias get too crispy.hoping that u’ll now enjoy having these bhajias just like they do in nairobi & london.

    • thank you very much meveera. you have taken some time and patiently given the recipe. heart felt thanks. i am going to try this in a couple of days. and if possible post also. i have all the ingredients at home ????

      thanks again ????❤️

  5. dassana,my mom has been practising the soaking part for years & according to her it helps the root to remain moist & prevents it from discolouring immediately once peeled ( like apple).u can directly peel it without soaking as well
    It’s details are well explained by “the pioneer woman” titled under “cassava( yuca)101”
    I hope it will be helpful

    • thats the reason ????. i will try without soaking, since once i peel, i do add the slices in water. thanks for the info on pioneer woman. will check.

  6. dassana,u”ll love both these recipes.i had them in Nairobi few years back.i’m sharing the tapioca one with u.& it’s been 3-4 yrs since i’ve made maru na bhajia, i’ll try to prepare it next week & later share it with u.
    for the boiled tapioca fries-
    soak the tapioca root for 8-9 hrs or overnight in water.peel the outer thick skin carefully as the root tends to slip just like purple yam/ratalu.wash & divide the root into 3-4 slices(2″) & boiled them in salted water or pressure cook.drain & remove to a wire rack/plate & let them cool completely & cut them into desired 1″ wide wedges.deep fry in hot oil on medium to high flame until golden brown & sprinkle with salt & red chilli pwdr.or simply coat the wedges with oil & bake them until crisp & golden brown.i simply enjoy these with ketchup

    • sure meveera. thanks a lot for sharing this recipe. i will give a try and will also wait for the maru na bhajia. i have noted down the recipe. what is the purpose of soaking yam in water overnight. when i use yam, i just rinse it well and then use it in the recipe. sometimes if its too slimy, i soak in salted water or use tamarind water or lemon juice. thanks again ????

  7. dassana,I’m sure u must’ve tried maru na bhajia with it’s chutney & boiled tapioca fries
    they would be a great addition to the above list

    • no meveera, i have not tried maru na bhaji. once i had seen this recipe posted on fb by a person who stays in nairobi. i will give a try. have also not tried boiled tapioca fries. will try to make these and add.

  8. Nice…,

  9. Do you know how to eggplant pakora?

    • maria here is baingan pakora recipe –

  10. Really delicious , I make most of them during Ramadan and everybody loves them.manny thanks for providing us with the know how .

    • welcome saida.

  11. I like these recipes very much. I also tried many of the Recipes at home . They have good taste as well as good for our health for ex- Raw banana Pakoras, Corn Pakoras.

    • thanks radhika for this positive feedback and your inputs.