Pakoras are spiced, gram-flour-battered fritters, a beloved street food snack across India and Pakistan, and a firm favourite in the UK. They are wonderfully crisp on the outside and tender inside, made with a simple batter of chickpea flour (gram flour) and spices, then deep-fried until golden. This recipe gives you a genuinely crunchy, non-greasy pakora that works perfectly as a starter, snack, or part of a curry spread.
Ingredients
- 1 cup (120 g) chickpea flour (gram flour / besan)
- 1 small onion (about 100 g), thinly sliced
- 1 medium potato (about 150 g), peeled and cut into thin matchsticks
- 1/2 cup (50 g) cauliflower florets, finely chopped (optional)
- 1/2 cup (50 g) spinach leaves, roughly chopped
- 1 green chilli, finely chopped (adjust to taste)
- 1 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder (optional, for heat)
- 1 tsp salt, or to taste
- 1/2 cup (120 ml) water, plus more if needed
- Vegetable oil, for deep frying (about 4 cups / 1 litre)
- Fresh coriander, chopped, for garnish (optional)
Instructions
- In a large mixing bowl, combine the chickpea flour, cumin, coriander, turmeric, red chilli powder (if using), and salt. Mix well.
- Add the sliced onion, potato, cauliflower (if using), spinach, green chilli, and ginger to the dry mixture. Toss everything together so the vegetables are coated in the flour.
- Gradually add the water, stirring until a thick, lumpy batter forms. It should be thick enough to coat the vegetables generously but not runny. If it looks too dry, add a tablespoon more water. The consistency is correct when a spoonful of batter holds its shape.
- Let the batter rest for 10 minutes. This allows the chickpea flour to hydrate and helps the pakoras become crisp.
- Meanwhile, heat the oil in a deep, heavy-bottomed pan (such as a karahi or Dutch oven) to 350°F (180°C). To test, drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.
- Carefully drop spoonfuls of the batter (about 1 heaped tablespoon each) into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 depending on the pan size.
- Fry for 4-5 minutes, turning occasionally with a slotted spoon, until the pakoras are deep golden brown and crisp all over. The inside should be cooked through – if they brown too quickly, lower the heat slightly.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter.
- Serve hot, garnished with fresh coriander, with chutney or sauce of your choice.
Tips
- Batter consistency is key: If the batter is too thin, the pakoras will absorb oil and become greasy. It should be thick enough to cling to the vegetables. If it’s too thick, add a splash of water.
- Don’t skip the rest: Resting the batter for 10 minutes helps the gram flour absorb moisture, which gives a better texture and makes the pakoras crispier.
- Oil temperature: Use a thermometer if possible. If the oil is too hot, the outside will burn before the inside cooks; if too cool, the pakoras will be oily. Keep the oil at a steady 350°F (180°C).
- Substitutions: No spinach? Use kale or omit. Swap cauliflower for broccoli or grated carrot. For a gluten-free version, this recipe is naturally gluten-free as long as your gram flour is certified.
Serving Suggestions
Serve pakoras hot as a starter with mint chutney, tamarind sauce, or a simple squeeze of lemon. They are also wonderful alongside a cup of masala chai, or as part of a larger Indian meal with dal and rice. In the UK, they are often served with a side salad and a dollop of mango chutney.
Variations
- Chicken Pakoras: Add 1 cup (150 g) of finely chopped cooked chicken to the batter. Reduce the water slightly as the chicken adds moisture. Ensure the chicken is fully cooked before frying.
- Paneer Pakoras: Replace the vegetables with 1 cup (150 g) of paneer cubes. Coat the paneer in the batter and fry as directed – they will be soft inside with a crisp exterior.
- Spicy Chilli Pakoras: Add an extra green chilli or a teaspoon of chilli flakes to the batter for a fiery kick.
- Baked or Air-Fried Pakoras: For a lighter version, brush the pakoras with oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway, or air-fry at 375°F (190°C) for 15-18 minutes. They will be less crisp but still tasty.
Storage and Reheating
Pakoras are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 350°F (180°C) for 5-7 minutes, or in an air fryer at 350°F (180°C) for 3-4 minutes. Avoid microwaving, as it will make them soggy. For longer storage, freeze the cooked pakoras in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer.
Frequently Asked Questions
Why are my pakoras soggy? Sogginess usually means the oil was not hot enough, or the batter was too thin. Ensure the oil is at 350°F (180°C) and the batter is thick. Also, drain on paper towels immediately after frying.
Can I use a different flour? Chickpea flour is traditional and gives the best texture and flavour. You can substitute with a mix of rice flour and all-purpose flour, but the taste and crispness will differ.
How do I make pakoras less spicy? Simply omit the green chilli and red chilli powder. The cumin and coriander still give plenty of flavour.
Can I prepare the batter in advance? You can mix the dry ingredients and chop the vegetables a day ahead, but only add the water just before frying. The batter will become too wet and thin if left for long.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, sunflower, or canola oil. Peanut oil also works well.
Are pakoras gluten-free? Yes, as long as you use certified gluten-free chickpea flour, this recipe is naturally gluten-free.
Related
- Michael Symon Chicken Paprikash Recipe (Easy)
- Milk Street Chicken Paprikash Recipe
- Khachapuri Recipe with Cheese (Georgian Cheese Bread)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).