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Pakoras are irresistible, crispy and delicious snacks that can be made under half an hour with chickpea flour, vegetables and spices. There are many variations of pakoras using different vegetables. In this version of mine I use potatoes, onions and spices to make aloo pyaz lacha pakora.
They are super quick to make and a must have item on Iftar table or any other occasion. This recipe is so easy, even a beginner can make it. Impress your family with these appetizing pakoras or fritters with this simple recipe along with rolls, chana chaat, fruit chaat and masala soda and do let me know the feedback in comments.
Caution: These crispy pakoras are highly addictive.
Ingredients for pakora:
Serving Suggestions:
- Sprinkle with chaat masala, serve with green chutney and imli chutney and you are good to go.
- I love having them in breakfast with paratha.
- You can also wrap them in chapati along with some chutney for a filling meal.
Storage Suggestions:
- Store the leftover batter in fridge in an airtight container up to 2 days. Add some besan or gram flour if the batter becomes too thin.
- You can also store the pakora in refrigerator (up to 4 days) and in freezer (up to 2 months) in a sealed container. They are best reheated in the oven or an Airfryer. If you reheat them in the microwave, they will lose their crunch and become soggy.
Recipe Notes:
- For best results, use fresh ingredients.
- You can use dried parsley if fresh coriander leaves are not available.
- You can add vegetables like eggplants, capsicums and cauliflower if you like.
- Adjust the spices to your liking.
- The key to make super crispy pakoras is to not use much water.
- You can easily double or triple this recipe.
- Make sure the heat is not low while frying the pakoras; otherwise, they will soak up too much oil and become soggy, oily and hard.
Watch how to make these crispy pakora:
Deliciously crispy recipes you might also like:
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Ingredients
- Potatoes (peeled, julienned) – 3 big
- Onions (thinly sliced) – 2 medium
- Green Chilies (thinly sliced) – 1 big
- Spinach (chopped) – 1 cup
- Coriander Leaves (fresh) – ¼ cup
- Chickpea /Gram Flour or Besan – 1 cup
- Fenugreek or Methi Leaves (dried) – 2 tablespoons
- Cumin Seeds – 1 tablespoon
- Coriander Seeds (slightly crushed) – 2 tablespoons
- Red Chili Flakes – 1 tablespoon
- Red Chili Powder – 1 teaspoon
- Salt – to taste
- Water – as required
- Oil – for frying
Instructions
Step by step recipe is given below:
- In a bowl, add potatoes, onions, green chilies, spinach, coriander, besan, dried methi leaves, cumin seeds, coriander seeds, red chili flakes, red chili powder and salt. Mix everything well.
- Add some water but make sure the batter is not runny (watch the video above).
- Deep fry in heated oil on medium flame until golden brown and crispy.
Sprinkle with Chaat Masala and serve with Green Chutney and Imli Chutney. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- For best results, use fresh ingredients.
- You can add vegetables like eggplants, capsicums and cauliflower if you like.
- The key to make super crispy pakoras is to not use much water.
- Make sure the heat is not low while frying the pakoras; otherwise, they will soak up too much oil and become soggy, oily and hard.
