Pakora
Pakora are deep-fried vegetables in a spiced chickpea batter. Onion rings, whole spinach leaves, and slices of cooked potato are coated in a thick batter of besan (chickpea flour), chilli, and coriander, then fried crisp in hot oil.
The dish is eaten all over India, especially in the afternoon with tea or as a starter before a meal. They are served hot, straight from the oil, usually with a sharp chutney or a cool raita alongside.
The batter is what matters. It should be thick enough to cling to the vegetable but not so thick that it turns heavy. Besan gives it a soft, slightly nutty flavour that goes well with both onion and potato. Chilli and coriander go in at the end so they do not overpower.
Ingredients
Serves 4
- 125 g besan (chickpea flour)
- 1 tsp salt
- ½ tsp chilli powder
- 150 ml water
- 2 green chillies, finely chopped
- 1 tbsp coriander leaves, finely chopped
- 1 tsp ghee, melted (or vegetable oil)
- oil, for deep-frying
- 2 onions, cut into rings
- 8 small spinach leaves, washed
- 2–3 potatoes, cooked and sliced
Directions
Sift the besan, salt, and chilli powder into a bowl. Stir in the water a little at a time until the batter is thick and smooth — it should cling to a vegetable without dripping off. Leave to rest for 30 minutes.
Stir the finely chopped chilli and coriander into the batter along with the melted ghee.
Heat plenty of oil in a deep pan or pot to about 355°F (180°C). There should be enough room for the vegetables to float.
Dip the onion rings in the batter so they are fully coated. Lower them carefully into the oil and fry until crisp and golden, about 2–3 minutes. Turn them during frying. Remove with a slotted spoon and drain on kitchen paper. Keep warm in the oven at 210°F (100°C).
Repeat with the spinach leaves — they take less time, about 1 minute. Add more oil if the level has dropped.
Finally dip the potato slices in the batter and fry until golden, about 3–4 minutes. Drain these too.
Serve immediately while crisp, with chutney or raita alongside.
Notes
The batter must rest, otherwise it turns sticky and clumps in the oil.
The oil should not be too hot. Above 375°F (190°C), the batter browns on the outside before the vegetable is cooked through.
Other vegetables work well too: cauliflower florets, aubergine slices, courgette slices, or thin slices of sweet potato.
Leftovers can be reheated in a dry pan — not in the microwave, which makes them soft.
See Also
Green Chutney
Mango Chutney (Indian Style)
Tamarind Chutney
Cucumber Raita (Kheera Raita)
