Description
Pakora is a classic Indian snack featuring crispy, golden vegetable fritters made from a spiced chickpea flour batter mixed with onions, potatoes, cauliflower, and aromatic herbs. Deep-fried to perfection and often served with refreshing coriander mint or minted yogurt sauces, pakoras are a delicious and comforting treat perfect for any occasion.
Ingredients
Scale
Pakora Batter and Vegetables
- 2 1/4 cups chickpea flour
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- 1/2 tsp chilli powder (pure chilli powder)
- 2 tsp cooking/kosher salt
- 3/4 cups + 2 1/2 tbsp water
- 1 1/2 cups onions, grated (~1 1/2 onions)
- 2 cups potato (~1 large), peeled and grated
- 2 1/2 cups cauliflower (~1/4 large head), finely chopped or grated
- 2 large red chillies (cayenne peppers), finely chopped
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coriander/cilantro leaves, finely chopped
- 3 – 4 cups vegetable or canola oil (about 4cm / 1.5″ depth in a pot)
Coriander Mint Sauce
- 2 cups mint leaves
- 1 cup coriander/cilantro leaves
- 1/4 cup eschalot, sliced
- 3 tbsp lime juice
- 1 tsp caster sugar
- 1/2 tsp cumin seeds
- 1/2 tsp cooking/kosher salt
- 2 ice cubes
Minted Yogurt Sauce
- 1 cup plain yoghurt
- 1/2 cup mint leaves, packed
- 1/4 tsp salt
Instructions
- Make batter: In a large bowl, combine the chickpea flour with turmeric, cumin, coriander, fenugreek, chilli powder, and salt. Slowly whisk in the water to form a smooth batter.
- Mix in vegetables: Add the grated potato, cauliflower, grated onion, finely grated ginger, chopped red chillies, and coriander leaves to the batter. Stir well with a wooden spoon until it forms a thick, almost paste-like consistency.
- Preheat oven: Set the oven to 80°C (175°F) and place a rack over a tray to keep the cooked pakoras warm as you fry them.
- Heat oil: Pour vegetable or canola oil into a large heavy-based pot to about 4cm (1.5 inches) depth. Heat the oil to 180°C (350°F), using a thermometer to ensure accurate temperature.
- Form patties: Using your hands or two tablespoons, drop roughly 2 tablespoons of the batter shaped into a patty into the hot oil. Be careful to avoid splashes and do not overcrowd the pot to maintain the oil temperature.
- Fry pakoras: Fry the fritters for 2-3 minutes until they turn golden brown and crispy. Remove them using a slotted spoon and drain on paper towels.
- Keep warm: Place the cooked pakoras on the preheated oven rack to keep them warm while frying the remaining batter.
- Prepare sauces: For the coriander mint sauce or minted yogurt sauce, place the respective ingredients in a small food processor or blender and blitz until smooth.
- Serve: Serve the hot pakoras immediately paired with the coriander mint sauce or minted yogurt sauce for dipping.
Notes
- Use fresh chickpea flour for the best texture and flavor of pakoras.
- Fenugreek powder adds a subtle bitterness and depth; omit if unavailable but the flavor will differ.
- Adjust the amount of red chillies based on your preferred spice level or omit entirely for a milder version.
- Grating vegetables finely helps them cook quickly and evenly inside the fritters.
- Maintaining the oil temperature is critical to ensure crispy pakoras without absorbing excess oil.
- The low oven temperature keeps the cooked pakoras warm and crisp until serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Pakora, Indian fritters, vegetable pakora, chickpea flour fritters, Indian snack, deep-fried pakora, vegetarian Indian food
