Naan pakora is a popular Indian street food where pieces of leftover naan bread are dipped in a spiced chickpea flour batter and deep-fried until golden and crispy. It’s a brilliant way to transform day-old bread into a crunchy, savory snack that’s perfect with chai or a tangy chutney. The batter clings to the naan, creating a shatteringly crisp exterior with a soft, chewy center—simple, satisfying, and full of flavor.
Ingredients
- 2 large naan breads (about 8 inches each), cut into 2-inch squares or triangles
- 1 cup (120 g) chickpea flour (besan)
- 1/4 cup (30 g) rice flour (optional, for extra crispiness)
- 1/2 teaspoon ajwain (carom seeds) or 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt (or to taste)
- 1/2 cup (120 ml) water, plus more if needed
- 1 small onion, finely chopped (about 1/2 cup)
- 2 green chilies, finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Vegetable oil, for deep frying (about 2 cups / 500 ml)
Instructions
- In a large mixing bowl, combine the chickpea flour, rice flour (if using), ajwain, turmeric, red chili powder, garam masala, and salt. Whisk to mix well.
- Gradually add water while whisking to form a smooth, thick batter with no lumps. The batter should be thick enough to coat the back of a spoon—if it’s too thick, add a little more water (1 tablespoon at a time). If it’s too thin, add a bit more chickpea flour.
- Stir in the chopped onion, green chilies, and cilantro into the batter. Let the batter rest for 5 minutes.
- Meanwhile, heat oil in a deep pan or kadhai over medium heat to 350°F (175°C). To test, drop a tiny bit of batter into the oil—it should sizzle and rise to the surface without browning immediately.
- Dip each naan piece into the batter, ensuring it’s fully coated on both sides. Let any excess drip off.
- Carefully slide the coated naan into the hot oil. Fry in batches of 4-5 pieces, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, turning occasionally, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining naan pieces.
- Serve hot with mint chutney or tamarind chutney.
Tips
- Batter consistency: The batter should be thick—not runny. A thin batter will slide off the naan and make soggy pakoras. If the batter is too thick, add water a teaspoon at a time.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If the oil is too hot, the outside burns before the inside cooks; if too cool, the pakoras absorb excess oil and become greasy.
- Use day-old naan: Slightly stale naan works best because it’s drier and absorbs less oil. Fresh naan can be used, but it may make the pakoras softer.
- Make it gluten-free: Use gluten-free naan or replace with gluten-free bread; the batter is naturally gluten-free.
Serving Suggestions
Serve naan pakoras hot as an appetizer or tea-time snack. They pair wonderfully with mint chutney (made with cilantro, mint, green chilies, and yogurt), tamarind chutney, or a simple squeeze of lemon juice. For a heartier meal, serve them alongside a bowl of masala chai or as a side to dal and rice.
Variations
- Stuffed naan pakoras: Spread a little spiced mashed potato or paneer filling between two small naan pieces before dipping in batter.
- Spicy version: Add 1 teaspoon of chaat masala to the batter for a tangy kick, or increase the green chilies.
- Baked or air-fried: For a lighter version, brush the battered naan with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crisp. Or air-fry at 375°F (190°C) for 10-12 minutes.
- Herb-infused: Add 1 tablespoon of dried fenugreek leaves (kasuri methi) to the batter for a subtle, earthy flavor.
Storage and Reheating
Naan pakoras are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes, until crisp again. Avoid microwaving, as it makes them soggy. Refrigerate any leftovers within 2 hours of cooking.
Frequently Asked Questions
Can I use any type of naan?
Yes, any naan—plain, garlic, or butter—works well. Stale or leftover naan is ideal because it’s drier and absorbs less oil. If using fresh naan, you might want to let it sit out for an hour or two before cutting.
Why are my pakoras soggy?
Sogginess usually results from a batter that’s too thin or oil that’s not hot enough. Ensure the batter is thick and the oil is at 350°F (175°C). Also, don’t overcrowd the pan, as that lowers the oil temperature.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Let it come to room temperature and stir well before using. The onions may release water, so you might need to add a little more chickpea flour.
Is there a vegan version?
Yes, the recipe is naturally vegan as written, since it uses no dairy or eggs. Just ensure your naan is vegan (some naan contains yogurt or ghee).
Can I shallow-fry instead of deep-frying?
Yes, you can shallow-fry in a skillet with about 1/2 inch of oil. Cook on medium heat for 2-3 minutes per side until golden. The result will be slightly less crispy but still delicious.
What can I use instead of chickpea flour?
Chickpea flour is essential for the classic taste and texture, but you can substitute with all-purpose flour mixed with a little cornstarch (e.g., 3/4 cup all-purpose + 1/4 cup cornstarch). The texture will be less crispy and the flavor different.
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