Pakora (Crispy Gram Flour Vegetable Fritters)
Local name: پکوڑے
In short: Onion, potato and spinach in a spiced gram flour batter, fried until crackling and served hot with mint chutney, a Ramadan and rainy-day favorite. It takes about 45 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 10 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 300 kcal
When rain starts to fall or the call to break the Ramadan fast sounds, pakoras are what many Pakistani kitchens turn to first. Thin slices of onion, potato and spinach are coated in a batter of gram flour, rice flour and crushed spices, then fried until crackling. Rice flour keeps the coating crisp, while crushed coriander seeds and dried pomegranate seeds add texture and a gentle sourness. Serve them at once with mint chutney and hot tea.
Instructions
- Whisk the gram flour, rice flour, salt, turmeric, chili flakes, coriander seeds, pomegranate seeds, carom seeds and baking soda together in a large bowl.
- Pour in the cold water gradually, whisking, until you have a thick batter that coats the back of a spoon. Rest it for 10 minutes.
- Stir the onions, potatoes, spinach, green chilies and fresh coriander into the batter with your hands. Each piece should be lightly coated and the mixture should hold together in loose clumps. Add a spoonful of water only if it is dry.
- Heat the oil in a deep pan to 175°C (350°F). A drop of batter should sizzle and float up within 3 seconds.
- Drop in loose spoonfuls of the mixture, about 5 or 6 at a time. Fry for 5 to 7 minutes, turning occasionally, until deep golden and crisp, and the potato is tender when pierced.
- Lift the pakoras out with a slotted spoon and drain on a wire rack. Sprinkle with chaat masala and serve straight away with mint chutney.
Tips
- Mix the vegetables into the batter just before frying, since the salt draws out water and thins the coating. Cut the potatoes thin so they cook through in the time it takes the batter to brown.
- Fry in small batches to hold the oil temperature steady. For extra crunch, fry the cooked pakoras a second time for 1 minute at 190°C (375°F).
Questions and answers
Why are my pakoras soft and oily?
The oil was probably too cool or the pan too crowded. Keep the oil at 175°C (350°F), fry in small batches and drain the pakoras on a rack rather than flat on paper.
What does rice flour do in pakora batter?
It makes the coating lighter and crunchier, because it absorbs less oil than gram flour alone. Cornstarch can stand in if you have no rice flour.
Can I bake or air-fry pakoras?
Yes. Spray the pakoras generously with oil and air-fry at 190°C (375°F) for 12 to 15 minutes, turning once. They are less crisp than fried ones but still good.
How long does it take to make Pakora (Crispy Gram Flour Vegetable Fritters)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Pakora (Crispy Gram Flour Vegetable Fritters)?
About 300 kcal per serving, with 9 g of protein, 36 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 36 g |
| Fat | 14 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
