Pakora bars are a beloved Edinburgh pub and restaurant tradition: a counter piled with crisp, spiced vegetable fritters and a lineup of chutneys, pickles, and raita for building your own plate. This recipe gives you a complete, do-it-yourself pakora bar—crisp chickpea-flour fritters with a mix of vegetables, plus three quick sauces—so you can recreate the fun at home. The batter is light, the spices are warm, and everything comes together in about an hour.
Ingredients
- For the pakora batter:
- 1 cup (120 g) chickpea flour (besan)
- 1/2 cup (60 g) rice flour (or all-purpose flour)
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon baking soda
- 3/4 cup (180 ml) cold water, plus more if needed
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh cilantro (optional)
- For the vegetables:
- 1 medium potato, peeled and cut into thin matchsticks (about 1 cup)
- 1 small onion, thinly sliced (about 1 cup)
- 1 cup (100 g) cauliflower florets, broken into small pieces
- 1 cup (100 g) spinach leaves, roughly chopped
- 1/2 cup (50 g) green beans, trimmed and cut into 1-inch pieces
- 1/2 cup (50 g) frozen peas, thawed
- For frying:
- Vegetable oil, for deep-frying (about 4 cups / 1 L)
- For the mint chutney:
- 1 cup (20 g) fresh mint leaves
- 1/2 cup (10 g) fresh cilantro
- 1/2 cup (120 g) plain yogurt
- 1 small garlic clove
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- For the tamarind chutney:
- 1/2 cup (120 g) tamarind paste
- 1/4 cup (60 ml) water
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- For the raita:
- 1 cup (240 g) plain yogurt
- 1/2 cucumber, grated and squeezed dry
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh mint
Instructions
- Make the mint chutney: In a blender, combine mint, cilantro, yogurt, garlic, salt, and lemon juice. Blend until smooth, adding a tablespoon of water if needed. Transfer to a bowl and refrigerate until serving.
- Make the tamarind chutney: In a small saucepan, combine tamarind paste, water, brown sugar, cumin, and chili powder. Warm over medium heat, stirring, until the sugar dissolves and the chutney thickens slightly, about 3 minutes. Remove from heat and let cool.
- Make the raita: In a bowl, mix yogurt, grated cucumber, roasted cumin powder, salt, and mint. Refrigerate until serving.
- Prepare the vegetables: Place all the prepared vegetables (potato, onion, cauliflower, spinach, green beans, peas) in a large mixing bowl. They should be dry; pat with paper towels if needed.
- Make the batter: In a separate bowl, whisk together chickpea flour, rice flour, salt, turmeric, cumin, garam masala, chili powder, and baking soda. Add cold water and lemon juice, whisking to form a thick, smooth batter—it should coat the back of a spoon. If too thick, add a little more water; if too thin, add a tablespoon of chickpea flour.
- Combine: Pour the batter over the vegetables and toss well to coat every piece evenly. The mixture should be thick and clumpy, not runny.
- Heat the oil: In a deep, heavy-bottomed pot, heat about 2 inches (5 cm) of oil to 350°F (175°C). Use a thermometer to maintain the temperature. If you don’t have a thermometer, a drop of batter should sizzle and float to the surface immediately.
- Fry the pakoras: Drop spoonfuls of the batter-vegetable mixture (about 1.5 tablespoons each) into the hot oil, a few at a time, without crowding. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp all over. The center should be cooked through—if the pakoras brown too quickly, lower the heat.
- Drain: Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter. Keep finished pakoras warm in a 200°F (95°C) oven while you fry the rest.
- Serve: Arrange the hot pakoras on a platter with the three chutneys and raita on the side.
Tips
- Batter consistency is key: The batter should be thick enough to cling to the vegetables, not runny. If it’s too thin, the pakoras will absorb oil and become greasy. Add extra chickpea flour if needed.
- Don’t overcrowd the pan: Fry in small batches to keep the oil temperature steady. Overcrowding drops the temperature and makes soggy pakoras.
- Dry the vegetables: Excess moisture from the vegetables makes the batter slide off. Pat them dry thoroughly before mixing.
- Make ahead: You can prepare the chutneys and raita a day in advance and refrigerate them. The batter is best made just before frying, but you can mix it 30 minutes ahead.
Serving Suggestions
Serve the pakoras hot with the mint chutney, tamarind chutney, and raita. Add a side of fresh salad (onion rings, cucumber, and lemon wedges) for a classic pub-style presentation. For a heartier meal, serve with rice or naan bread. The pakoras are also great stuffed into a warm pita with a spoonful of chutney.
Variations
- Protein pakoras: Add 1 cup of cooked, shredded chicken or paneer cubes to the vegetable mix for a more filling version.
- Different vegetables: Use whatever you have—zucchini, bell peppers, eggplant, or mushrooms all work well. Just cut them into small, even pieces.
- Spice level: Adjust the chili powder to taste. Add a finely chopped green chili to the batter for extra heat.
- Gluten-free: This recipe is naturally gluten-free if you use certified gluten-free rice flour and check your spices.
Storage and Reheating
Pakoras are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until crisp. Avoid microwaving, as it makes them soggy. The chutneys and raita will keep for 3–4 days refrigerated.
Frequently Asked Questions
Can I bake or air-fry the pakoras instead of deep-frying? Yes. For baking, place the coated vegetables on a parchment-lined baking sheet, drizzle with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway. For an air fryer, cook at 375°F (190°C) for 12–15 minutes, shaking the basket halfway. They won’t be as crisp as fried, but they’re still tasty.
Why are my pakoras greasy? Greasiness usually means the oil wasn’t hot enough or the batter was too thin. Make sure the oil is at 350°F (175°C) before adding the batter, and keep the batter thick. Also, avoid overcrowding the pan.
Can I use all-purpose flour instead of chickpea flour? You can, but the texture and flavor will be different. Chickpea flour gives a distinctive nutty taste and a lighter, crispier texture. If substituting, use 1 cup (125 g) all-purpose flour and reduce the water slightly, as it absorbs differently.
How do I keep pakoras crisp for a party? Keep them warm in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 30 minutes. Don’t cover them, as trapped steam will soften the crust.
Can I make the batter ahead of time? The batter can be mixed up to 1 hour ahead and refrigerated. Let it come to room temperature before using. The baking soda will lose some lift, so add a pinch more just before frying if needed.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, as it burns at lower temperatures.
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