Pakoras (Indian Savory Fritters)
Pakoras encase different types of vegetables (sometimes meat, too). They are readily available, in India, from vendors who sell sweets or even some of the roadside tea stalls. They are enjoyed dipped in different chutneys -- sweet, tangy, spicy or a combination of all three. They are great to have with tea, soda or even juices.
Contents at a Glance
Mixed Vegetable Pakora
the perfect savory treats for teatime...
Vegetable pakoras are great snacks. They are savory and taste great when dipped in chutney and are the perfect accompaniment for tea or sodas. They are also comfort food when the day is gloomy or rainy.
Ingredients
- 1 cup chickpea (Besan) flour
- 1 cauliflower cut into small florets
- 1 eggplant (aubergine/brinjal) cut into thin rounds
- 1 small cabbage sliced thinly
- 1 okra cut into thin rounds
- 5 leaves spinach sliced thinly
- 2 medium onions sliced into thin rounds
- 1 1/2 teaspoon salt
- 2 chilies finely chopped (you can use more or less depending on how spicy you prefer)
- Oil for deep frying (Mustard oil works best but any other oil will do)
- 1/2 cup warm water
Instructions
1. In a large bowl, add the chickpea flour, chilies, salt and add about 2 tablespoons of oil. Add water a little at a time and whisk until it forms a fluffy and smooth batter. Let it stand for 20 to 30 minutes. After 20 to 30 minutes, mix the vegetables into the batter and make sure all of them are coated well.
2. Heat about 2 inches of oil in a heavy skillet or deep fryer over medium to high flame. If using mustard oil, wait for the oil to smoke a little before frying.
3. Using a dessert spoon (or table spoon) scoop some of the batter coated vegetables from the bowl and drop carefully into the hot oil. Deep fry until the color becomes golden brown. Remove from the oil and place on paper towels. Do the same with the remaining vegetables until all of them have been deep fried.
4. Serve while still hot with mint chutney or tamarind chutney as dip and enjoy.
Onion Pakoras
yummy onion fritters
The most common type of pakoras that are served in North India is the onion pakora (pyaaz pakora). They are great to snack on and once you start eating, it can be pretty hard to stop,
Ingredients
- 1 cup chickpea flour (Besan)
- 5 - 6 medium onions sliced into rings
- 1 teaspoon cumin
- 2 1/s teaspoon salt
- 1 or 2 chilies finely chopped
- 2 teaspoons oil
- Oil for deep frying
- 1/2 cup warm water
Instructions
1. Prepare the batter in a deep large bowl by mixing the chickpea flour, salt, chilies, cumin and 2 teaspoons oil. Add warm water a little at a time and mix well. Whisk to incorporate some air and keep whisking until the batter is smooth and fluffy. Set aside for 20 to 30 minutes. Then add the onion rings and make sure the onions are well coated with batter.
2. Heat about 2 inches of oil in a deep fryer or a heavy skillet until the oil is smoky. Take a dessert spoon or tablespoon and spoon some of the batter-coated onion and drop (carefully) into the hot oil. Fry both sides until the color is a rich golden brown. Take out of the oil and place on paper towels to absorb excess oil.
3. Serve hot with your preferred chutney and enjoy with a cup of hot tea.
Great Indian Snacks
more yummy treats at teatime...
Paneer Pakoras (Cottage Cheese Pakoras)
great appetizers or snacks
Paneer pakoras are a favorite during special occasions like weddings and parties. The delicious taste of paneer (cottage cheese) goes well with the chickpea flour (besan). Biting into the crunchy besan coating and into the soft cheese can be heavenly.
Ingredients
- 250 gms of Paneer
- 1 cup chickpea flour (Besan)
- 2 tsp Oil
- 1 1/2 tsp Salt
- 1-2 Chopped Green Chillies
- 1/2 cup Water
- 1/2 teaspoon garam masala
Instructions
1. Mix the chickpea flour, salt, chilies, garam masala, and 2 tablespoons of oil in a deep bowl. Add water a little at a time and whisk so that air gets incorporated and the batter becomes smooth and fluffy. Let the batter rest for half an hour.
2. Cut the paneer into cubes and sprinkle some salt onto the cubes
3. Heat oil in a deep fryer or heavy skillet until smoking. Dip each paneer cube into the batter (making sure it is coated well) and drop (slowly and carefully) into the hot oil. Fry both sides until it is a rich golden brown in color.
4. Serve the paneer pakora with coriander or mint chutney
Indian Spices to Help You Spice Up Your Snacks
Bread Pakora
great as breakfast or snack
Bread Pakora is a breakfast or snack item in many homes. Its great to dig into it when it is a cold, dark, gloomy and rainy day. Best eaten with a mug of hot coffee or tea.
Ingredients
- 3 cups chick pea flour (besan)
- 1/4 tsp red chili powder
- 1/2 tsp carom seeds (ajwain)
- 1/4 tsp garam masala
- water
- salt
- 5 medium-sized boiled potatoes (mashed)
- 2 tbsp finely chopped cilantro leaves (coriander leaves/dhania)
- 1 green chili
- finely chopped (more if you like things spicy)
- oil for deep frying
- 6 slices of bread (brown
- whole wheat
- white
- any type you prefer will do)
- mint chutney (optional)
Instructions
For the batter:
Mix the chickpea flour, chili powder, carom seeds, garam masala and salt in a deep bowl. Add water a little at a time until you have a batter that is smooth and free of lumps. Whisk to incorporate air which will make the batter fluffy. Set aside and let the batter rest for half an hour.
For the filling:
Mix the mashed potatoes, cilantro leaves, green chilies and salt.
1. Cut the slices of bread into triangles.
2. Take a triangle and put some mint chutney on top (spread it evenly). This step is optional.
3. Spread some 2 tablespoons of the mashed potato filling and spread on top of the bread triangle that had been spread with mint chutney.
4. Top with a second triangle so that you now have a sandwich.
5. Dip the sandwich into the batter carefully to make sure it does not fall apart. Make sure all sides are well coated with the batter.
6. Heat oil in a deep fryer or heavy skillet until the oil is smoking, drop the batter-coated sandwich into the hot oil slowly and carefully. Fry until both sides are a deep golden brown in color. Take out of the oil and place on paper towels to make sure the excess oil is removed.
7. Serve hot with ketchup or any other type of sauce you prefer.
Indian Chutneys
to dip your pakoras in...
Feel like snacking on a Pakora?
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SoundFinance May 17, 2012 @ 6:48 am | delete
- Looks like something new for me to try
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KarateKatGraphics
Feb 21, 2012 @ 2:41 pm | delete
- these are so tasty! it's a shame how rarely I get to eat them, but maybe if I master your instructions....
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ajgodinho Nov 22, 2011 @ 11:05 am | delete
- Sure do. I love pakoras and we used to eat them a lot when I was in Goa, India. There was this one vendor at Calangute beach who made one of the best pakoras and had a special sauce that went with it...hmmm, I'm craving them now! :)
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kwj Nov 16, 2011 @ 3:06 am | delete
- I love these and buy from our local deli
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inspirationz
Sep 6, 2011 @ 9:06 pm | delete
- Yum! Those sound delicious!
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squidoolover76
Aug 27, 2011 @ 12:46 pm | delete
- Really yummy recipe,thanks for those lovely pakoras
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bames24
Sep 7, 2011 @ 7:15 am | delete
- you are welcome :)
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lravidlearner Aug 21, 2011 @ 2:41 pm | delete
- I'm going to try making pakoras for my niece who's on a gluten free diet.
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bames24
Aug 26, 2011 @ 6:07 am | delete
- hope she likes it :)
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Bookworm25
Jul 19, 2011 @ 10:40 am | delete
- Naturally gluten free or at least I use gram flour which I think is the same? These are wqonderful, you must have so much fun, cooking and trialing them, you have some great recipes and I love them :) Well written, easy to follow and another printed for my file! One thing, if you put them on the recipe module they are easier to print out, just so they look good in my file!!!! Thanks :)
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bames24
I am a freelance writer,a published e-book author, a novice blogger, dog lover and self-confessed chocoholic. I work from home where I live with my parents... more »
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