📝 About This Recipe
A quintessential centerpiece of the Ramadan table, these pakoras are the ultimate crispy fritters that bridge the gap between fasting and feasting. Crafted with a spiced gram flour batter and a medley of thinly sliced onions and fresh spinach, they offer a perfect symphony of earthy, savory, and spicy notes. This recipe ensures a shatteringly crisp exterior and a tender, fragrant center, making them an indispensable treat for Eid celebrations and Iftar gatherings alike.
🥗 Ingredients
The Vegetable Base
- 2 large Red Onions (halved and very thinly sliced into half-moons)
- 1 cup Fresh Spinach (roughly chopped)
- 1 medium Potato (peeled and cut into matchsticks)
- 1/2 cup Fresh Cilantro (finely chopped)
- 2-3 pieces Green Chilies (finely minced (adjust to heat preference))
The Batter & Spices
- 1.5 cups Besan (Gram Flour) (sifted to remove lumps)
- 2 tablespoons Rice Flour (the secret for extra crispiness)
- 1 teaspoon Ginger-Garlic Paste (freshly ground is best)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Seeds (coarsely crushed)
- 1 teaspoon Salt (or to taste)
- 1/4 to 1/2 cup Water (added gradually)
For Frying
- 2-3 cups Vegetable Oil (for deep frying)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
👨🍳 Instructions
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1
In a large mixing bowl, combine the thinly sliced onions, chopped spinach, potato matchsticks, green chilies, and fresh cilantro.
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2
Sprinkle the salt over the vegetables and toss them together. Let them rest for 10 minutes; the salt will draw out moisture from the onions, which helps create a more flavorful batter.
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3
Add the crushed ajwain seeds, ginger-garlic paste, turmeric, red chili powder, and the coarsely crushed coriander seeds to the bowl.
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4
Sift in the besan (gram flour) and rice flour over the vegetable mixture. Mix thoroughly with your hands, ensuring every piece of vegetable is coated in the flour and spices.
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5
Gradually add water, one tablespoon at a time, mixing as you go. You want a thick, pasty consistency that just clings to the vegetables—do not make it a runny batter, or the pakoras will be soggy.
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6
Heat the vegetable oil in a deep frying pan or wok (kadai) over medium-high heat. To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately.
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7
Once the oil is hot, reduce the heat to medium. Carefully drop small, walnut-sized portions of the mixture into the oil using your fingers or a spoon. Do not overcrowd the pan.
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8
Fry the pakoras for 3-4 minutes, turning them occasionally with a slotted spoon to ensure even browning and a uniform crunch.
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9
When the pakoras turn a beautiful deep golden brown and feel firm/crispy to the touch, remove them from the oil.
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10
Drain the pakoras on a plate lined with paper towels to absorb any excess oil.
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11
While still hot, sprinkle generously with chaat masala for that signature tangy finish.
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12
Repeat the process with the remaining batter, ensuring the oil returns to the correct temperature between batches.
💡 Chef's Tips
For maximum crunch, never skip the rice flour; it acts as a moisture barrier. Avoid adding too much water; the moisture from the onions is often almost enough to bind the flour. Do not over-mix the batter once the flour is added, as this can develop gluten and make the pakoras chewy rather than crispy. Maintain a consistent oil temperature; if the oil is too cold, they soak up grease, and if too hot, they burn on the outside while remaining raw inside. If you prefer a lighter texture, add a tiny pinch of baking soda to the dry flour before mixing.
🍽️ Serving Suggestions
Serve piping hot with a side of zesty Mint-Coriander Chutney. Pair with a sweet and tangy Tamarind (Imli) Chutney for a classic flavor balance. Enjoy alongside a steaming cup of Masala Chai during Iftar. Serve with a few fried whole green chilies sprinkled with salt for those who love extra heat. Include as part of a larger snack platter with samosas and dates.