📝 About This Recipe
A quintessential Indian street food staple, these pakoras are the ultimate celebration of crunch and aromatic spice. Featuring a medley of thinly sliced vegetables bound in a seasoned gram flour batter, they are deep-fried until they achieve a shattered-glass crispness and a vibrant golden hue. Perfect for rainy afternoons or festive gatherings, these fritters offer a soulful balance of earthy turmeric, punchy ginger, and fresh cilantro.
🥗 Ingredients
The Vegetable Base
- 2 medium Red Onion (halved and thinly sliced into half-moons)
- 1 large Potato (peeled and cut into matchsticks/julienned)
- 1 cup Spinach (roughly chopped)
- 2-3 pieces Green Chilies (finely chopped; adjust for heat preference)
- 1/4 cup Fresh Cilantro (finely chopped)
The Batter & Spices
- 1.5 cups Besan (Gram Flour) (sifted for a smoother texture)
- 2 tablespoons Rice Flour (essential for extra crispiness)
- 1 tablespoon 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 color and mild heat)
- 1/2 teaspoon Garam Masala
- 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; peanut or sunflower oil works well)
- 1 teaspoon Chaat Masala (for finishing/sprinkling)
👨🍳 Instructions
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1
Prepare the vegetables by slicing the onions thinly and julienning the potato into matchsticks. Place them in a large mixing bowl along with the chopped spinach, green chilies, and cilantro.
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2
Sprinkle the salt over the vegetables. Toss them well with your hands and let them sit for 5-10 minutes. This allows the vegetables to release their natural moisture, which creates a more flavorful batter.
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3
In the same bowl, add the ginger-garlic paste, crushed ajwain seeds, turmeric, red chili powder, and garam masala. Mix thoroughly so the vegetables are evenly coated in spices.
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4
Add the sifted besan (gram flour) and rice flour to the vegetable mixture. Use your hands to mix, ensuring the flour coats every piece of vegetable.
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5
Gradually add water, a tablespoon at a time. The goal is a thick, pasty consistency that just barely holds the vegetables together—it should not be a runny, pancake-like batter.
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6
Heat the oil in a deep kadai or heavy-bottomed pot 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 without browning too fast.
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7
Carefully drop small, walnut-sized portions of the mixture into the hot oil. Do not flatten them; the irregular, craggy shapes are what create the best crunch.
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8
Fry the pakoras in batches to avoid overcrowding the pan, which would drop the oil temperature and lead to greasy fritters.
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9
Fry for 4-6 minutes, turning occasionally with a slotted spoon, until they are a deep golden brown and feel firm and crispy.
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10
Use a 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
While still hot, sprinkle a generous pinch of chaat masala over the pakoras for that signature tangy street-food finish.
💡 Chef's Tips
Squeeze the sliced onions with salt before adding flour; their released juice is the secret to a flavorful batter. Always add rice flour or a tablespoon of cornstarch for a crunch that lasts even after the pakoras cool down. Avoid over-mixing once the water is added to prevent the gram flour from becoming too bready/dense. Maintain the oil at a steady medium heat; if the oil is too hot, the outside burns while the inside stays raw. For a variation, try adding thinly sliced cauliflower florets or even paneer cubes to the mix.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy Green Mint-Coriander Chutney and Sweet Tamarind Chutney. Pair with a steaming cup of Masala Chai for the quintessential Indian afternoon tea experience. Serve as a crunchy topping for a salad or inside a soft bun (Pav) with garlic chutney for a 'Pakora Pav' sandwich. Accompany with thin slices of raw onion and fried salted green chilies for an authentic roadside feel.