Best Pakoras Recipes

CRISPY VEGETABLE PAKORAS

Steps:

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
• Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)

Steps:

• 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
• 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
• 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
• 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.

AIR FRYER PAKORAS

Steps:

• Combine cauliflower, potatoes, chickpea flour, water, red onion, salt, garlic, curry powder, coriander, cayenne, and cumin in a large bowl. Set aside to rest for 10 minutes.
• Preheat air fryer to 350 degrees F (175 degrees C).
• Spray the basket of the air fryer with cooking spray. Spoon 2 tablespoons of cauliflower mixture into the basket and flatten. Repeat this as many times as your basket space allows without the pakoras touching. Mist the top of each pakora with non-stick spray.
• Cook for 8 minutes. Flip and cook 8 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.

VEGETABLE PAKORAS

Steps:

• Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.)
• Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet.
• Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes.
• Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot!

MIXED VEGETABLE PAKORAS

Steps:

• For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
• For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
• For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
• Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
• Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

CAULIFLOWER PANKO PAKORAS

Steps:

• Preheat oven to 475°F In a large bowl, whisk together flour, 1/2 c panko, baking soda and remaining spices. Whisk in lemon juice and club soda. Set aside.
• In a small bowl, whisk the egg whites until foamy.
• Whisk whites into flour mixture. Using your hands, add cauliflower and combine until all florets are coated. Place remaining panko in a bowl. Lift florets, one at a time out of batter and toss in panko.
• Place on a large baking sheet coated with oil. Bake until brown and crispy, about 20 minutes.

PUNJABI PAKORAS

Steps:

• Place the ingredients in the first part of the list into a bowl. You may want to sieve the flour. You can use ground coriander but I used seeds then crush them in a pestle and mortar. This takes about 5 mins but is totally worth the effort.
• Add cold water to the the bowl and mix thoroughly with your hands until you have a batter that resembles the consistency of a thick milkshake. I stick the bowl under a low running tap and gradually build up the batter.
• Next add the ingredients in the second part of the list to the bowl and mix together well. Leave these to rest while you heat up the oil.
• Keep the heat at a medium heat and test it's ready with a little drop of the batter. It should immediately start cooking if the oil is at the right temperature.
• With a tablespoon, take a serving of the batter and vegetables and drop into the hot oil. It should hold together and start bubbling away. Continue to drop more servings into the oil until it gets crowded.
• After a minute, start to turn over the pakoras loosely in the order you dropped them in. After about 5 mins they should be golden brown on both sides. Take one out to test. They should be cooked throughout and not gooey inside once ready.
• Placing them onto some kitchen paper when ready helps removes excess oil. They'll stay hot for quite a while so you can cook the entire batch before serving.
• Serve on their own or with tamarind sauce. Perfect with a cup of tea! Delicious when cold too.

PAKORAS

Steps:

• Combine flour and baking soda.
• Add cold water slowly.
• Stir until moistened.
• Add rest of ingredients but don't over-mix.
• Drop by tablespoonfuls into hot oil.
• Fry until both sides are golden brown.
• Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.

VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY

Steps:

• Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
• Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
• In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
• For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.

CHICKEN PAKORAS

Steps:

• Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
• Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
• Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.

CARROT PAKORAS

Steps:

• Tip the carrots and shallots or onion into a colander set over a sink, and toss with 1 tsp sea salt. Leave to wilt for 10 mins. Meanwhile, for the dip, combine the yogurt, pickle and mint. Chill until ready to use.
• When the vegetables have wilted, wrap in a clean tea towel and squeeze out any excess water. Tip into a bowl along with the coriander, spices and egg, and mix well. Add the cornflour and stir until all the veg is evenly coated in thick batter - it's important that all the cornflour is mixed in properly.
• Fill a deep, wide pan no more than two-thirds full of oil and heat to 180C, or until a cube of bread dropped in browns in 20 seconds. Working in batches, carefully lower in two spoonfuls of the pakora mix at a time, well spaced apart, and fry for 2 mins on one side, then 1-2 mins more on the other side until golden and crisp. Transfer to kitchen paper using a slotted spoon to drain. Serve hot with the dip.

SPINACH AND ONION PAKORAS WITH PEAR AND MINT CHUTNEY

Steps:

• Place the chickpea flour, spinach, yogurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined.
• Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F.
• Carefully drop tablespoons of the batter into the hot oil and fry, in batches, until they rise to the surface and are golden brown, 3 to 5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt.
• Serve the pakoras with the Pear and Mint Chutney.
• Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
• Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.

UNCLE BILL'S VEGETABLE PAKORAS

Steps:

• BATTER.
• Sift flour into a mixing bowl.
• Add turmeric, cumin, chili powder and salt; mix well.
• Gradually ad warm water and mix to a semi-thick batter; set aside.
• VEGETABLES.
• In a medium size cooking pot, add potatoes, cover with water and bring to boil.
• Cover and cook until potatoes are tender, about 12 to 15 minutes.
• When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
• Chop cauliflower florets into small pieces; set aside.
• In a large frying pan, melt butter on medium heat.
• Add onions, garlic and ginger and sauté until onions are translucent, about 5 minutes.
• Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and sauté for another 3 minutes.
• Add this mixture to the slightly cooled potatoes and mix well to incorporate.
• Using a teaspoon, spoon mixture by spoonfuls.
• Rub your hands with some olive oil and form the spooned mixture into balls.
• Flatten to about 1/4 inch thickness.
• Dip into batter so that they are covered with batter, let excess drain off.
• In a frying pan, heat canola oil to 375°F.
• Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
• Add more oil if required.
• Remove to a plate lined with paper towels to absorb any excess oil.
• Serve with your favorite yogurt dip or ketchup.
• YOGURT DIP.
• In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.

SPINACH PAKORAS

Steps:

• Mix all ingredients except oil and chutney together until well combined.
• Form into small balls that are about half the size of a golf ball.
• Put oil in a non stick skillet over medium high heat. Load the pan up with the pakoras, they can touch- but dont overcrowd!
• Brown on all sides.
• Serve with Mango Chutney( don't skip this part).

ONION BHAJIS (PAKORAS)

Steps:

• Combine all the ingredients, add splash of water and mix well...mix should be of medium consistency...You may need to add more gram flour...don't add too much though as bhajis become very dense.
• Heat oil in pan and spoon in level tbsp into oil...cook until golden brown.
• If mix is too thin, it will separate into small pieces...if it is too thick or if oil is too hot, the bhajis will be raw in middle.
• Serve with mint and cucumber yoghurt

SPICY SQUID PAKORAS WITH COCONUT YOGURT DIP

Steps:

• Heat a 5cm depth of oil in a medium, deep saucepan. It's hot enough for frying when a cube of bread turns brown in the oil in about 30 secs. Heat oven to 200C/180C fan/gas 6. Line a large bowl and a baking tray with kitchen paper, ready to drain the squid.
• For the batter, put the flour in a large bowl, add 1⁄2 tsp salt, then stir in the dried spices. using a whisk, gradually work in the coconut milk to make a thick batter. Add the ginger, garlic, chilli and spring onions. Tip in the squid and mix it well to coat - it will feel quite claggy. Mix the yogurt, coconut and mint for the dip, then season with salt.
• When the oil is hot enough, drop generous tablespoons of the batter in. Do not fry more than three pakoras at a time, or the oil will lose its sizzle. Fry for 11⁄2 mins, or until golden on one side, then carefully turn the pakoras over with a slotted spoon and cook for another 11⁄2 mins.
• When golden all over, lift out, drain on the paper in the bowl, then lift onto the paper on the baking tray and put in the oven to keep warm. Repeat, using up the rest of the batter. When all the pakoras are cooked, put them on a platter, sprinkle with a little salt and reserved mint leaves, if you like, and serve with the dip and mango chutney.

VIJ'S BUTTERMILK PAKORAS

Steps:

• Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
• Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
• In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
• Make sure everything is well combined and that there are no lumps of chickpea flour left.
• Now add the cauliflower, potatoes and the red onion.
• It should be all sticking together.
• To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
• If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
• Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
• Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.
• Drain on paper towels.

CRISPY VEGETABLE PAKORAS

Steps:

• 1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. 2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter. 3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C). 4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

PAKORAS - SPICY BATTER-DIPPED FRIED VEGGIES

Steps:

• Mix all dry ingredients together in bowl.
• Add water and mix until batter is consistency of pancake batter.
• Let batter sit for 10 to 15 minutes while you cut up vegetables (thinly sliced or julienned vegetables: carrots, potato, eggplant, onion, tomato, green pepper, mushrooms, or whatever you'd like to try).
• Dip veggies in batter and fry until browned.
• Also, you can chop up vegetables and mix them into the batter; fry by dropping spoonfuls in hot oil.

REFRIED BEAN PAKORAS WITH CILANTRO AND COCONUT CHUTNEY

Steps:

• Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them. Add to a medium bowl along with the chickpeas and mash with a fork. Add the refried beans, chickpea flour, garam masala, salt and pepper, chili and onions and mix well. Form the bean mixture into small patties. Heat the oil in a large skillet, and then begin adding the bean pakoras, frying them until they are golden and crispy on both sides, 3 to 5 minutes. Drain on a rack. Serve with Cilantro and Coconut Chutney.
• Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.