📝 About This Recipe
A quintessential Indian comfort food, Pakoras are deeply savory fritters that transform humble vegetables into a symphony of crunch and spice. This recipe features a delicate chickpea flour batter infused with earthy cumin, vibrant turmeric, and a hint of heat, enveloping thin slices of red onion and fresh spinach. Perfectly crisp on the outside and tender within, these golden morsels are the ultimate rainy-day indulgence or party appetizer.
🥗 Ingredients
The Vegetable Base
- 2 large Red Onions (thinly sliced into half-moons)
- 1 cup Fresh Spinach (roughly chopped)
- 2-3 pieces Green Chilies (finely chopped; Thai bird's eye or Serrano)
- 1 tablespoon Fresh Ginger (finely grated or pasted)
- 1/4 cup Fresh Cilantro (finely chopped)
The Batter & Spices
- 1.5 cups Besan (Chickpea Flour) (sifted to remove lumps)
- 2 tablespoons Rice Flour (the secret for extra crunch)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (provides rich color and mild heat)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt (or to taste)
- 1/4 to 1/2 cup Water (added gradually as needed)
Frying & Finishing
- 2-3 cups Vegetable Oil (for deep frying; use high smoke point oil)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sliced onions, chopped spinach, green chilies, grated ginger, and fresh cilantro.
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2
Sprinkle the salt over the vegetables and mix well using your hands. Let this sit for 5-10 minutes; the salt will draw out moisture from the onions, which helps create a more flavorful batter.
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3
Add the sifted chickpea flour (besan), rice flour, turmeric, red chili powder, garam masala, and crushed ajwain seeds to the vegetable mixture.
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4
Toss the dry ingredients with the vegetables until everything is evenly coated. At this stage, it will look dry and shaggy.
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5
Add water one tablespoon at a time, mixing thoroughly after each addition. The goal is a thick, pasty coating that clings to the vegetables, not a runny liquid batter.
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6
Heat the vegetable oil in a deep frying pan or kadai over medium-high heat. To test if the oil is ready, drop a tiny bit of batter in; it should sizzle and rise to the surface immediately.
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7
Carefully take a small portion of the mixture (about 1-2 tablespoons) and drop it into the hot oil. Do not flatten them; the craggy, irregular shapes create the best texture.
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8
Fry 5-6 pakoras at a time, being careful not to overcrowd the pan, which would drop the oil temperature and lead to greasiness.
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9
Fry for 3-4 minutes, turning them occasionally with a slotted spoon, until they turn a deep golden brown and feel firm to the touch.
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10
Use the slotted spoon to remove the pakoras and drain them on a wire rack or paper towels to remove excess oil.
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11
Repeat the process with the remaining batter.
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12
While still hot, sprinkle a generous amount of chaat masala over the pakoras for that signature tangy finish.
💡 Chef's Tips
Always use rice flour or a pinch of cornstarch alongside the besan to ensure a long-lasting crunch. Avoid adding too much water; the moisture from the onions is usually almost enough to bind the flour. Maintain medium heat (around 350°F/175°C); if the oil is too hot, the outside burns while the inside stays raw. For a variation, add thinly sliced potatoes or cauliflower florets to the mix for different textures. Never cover hot pakoras with a lid, as the steam will turn them soggy instantly.
🍽️ Serving Suggestions
Serve piping hot with a side of zesty Mint-Coriander Chutney. Pair with a sweet and tangy Tamarind (Imli) Chutney for a flavor contrast. Enjoy alongside a steaming cup of Masala Chai for the ultimate afternoon snack. Serve with fried whole salted green chilies for those who crave extra heat. Stuff them into a soft bread roll with garlic chutney to create a DIY 'Pakora Pav'.