Pakoras are a very popular snack across the Indian sub-continent and around the world. Though it has lots of different names such as pakoda, fritters, vegetable pakora, bhaji, bahjiya, and many more. The options are endless for making this dish, you can use just about any vegetable you have on hand. However, here in this recipe, I have used onion to make these crispy pakoras.
This recipe takes only 20 minutes to prepare and the ingredients are simple. The main ingredient for the dish is chickpea flour/besan, which I am realizing is quite useful to have around for gluten-free cooking. For making pakoras I have used thinly sliced onion, chickpea flour, water, and some spices, which makes this recipe vegan and gluten-free.
The best part is that you can serve them as a side dish, a snack, an appetizer, or even a light dinner. It can be served with any sauce or chutney. I love them best as a light snack with some hot coffee or tea in the evening.
If we talk about cooking methods. It all depends on your preference. If you want to eat little healthy you can shallow fry them instead of deep frying. Even making more healthier you can bake them in the oven at 350°F for about 30 to 40 minutes. In my opinion, pakoras are an occasional treat. I would recommend going to deep-fried, which does not call for too much oil. The texture is noticeably crispier as well as the overall flavor is better and the cooking process goes much faster. The recipe detail down below, I have shared 2 ways to make pakoras with steps by steps photos. I hope it will be helpful. Enjoy!!
For more snacks recipes that go very well with Tea/Coffee, check Zucchini fritters, garlic roasted peanut, mathri, samosa, and ghugni. Try those out and please let me know if you have any question related to the recipes. Thank you!!
If you try this recipe, I would love to know how it turned out. Please tag your picture with #tangyhoney on my Instagram or connect with me on Facebook, Twitter, and Pinterest. Thank you so much for visiting my blog. See you very soon in my next healthy recipe. Stay healthy…
Prep. time: 10 minutes Cooking time: 20 minutes Serve: 4
- Besan/Chickpea flour: 1 cup
- Onion: 2 (chopped)
- Ginger paste/powder: 1 tbsp
- Carom seed: 1tsp (optional)
- Green chill: 1 or optional
- Scallions/onion leaves: 1/2 cup (finely chopped) optional
- Cilantro leaves: ½ cup (finely chopped)
- Salt: 1 tsp or as per taste
- Oil: for frying
Let’s begin: How to make pakora with step by step photo
- In a large bowl, take thinly sliced onion, salt, ginger, green chili, and carom seed.
- Mix everything well and let it rest for about 5 minutes.
- you will see onion has released some water, now it’s time to add rest of the ingredient to make batter.
- Add besan, onion leaves, and cilantro. Mix well.
- Add require amount of water to make medium thick batter.
- Heat oil in a pot or kadhai. Scatter small portions of the batter (about 1 tablespoon) into the oil. Fry the pakoras in hot oil, on a medium flame for about 3 minutes. Then reduce the heat to low and let it cook properly.
- Fry them till they are crisp and golden brown. Take them out with a slotted spoon and drain them on kitchen paper.
Serve them hot with red/green/white chutney/sauce.
Here I have shown How to shallow fry the pakoras in very less amount of oil.
- In a heated nonstick pan, add 2 tbsp of oil at a time and spread it all over the pan.
- Scoop tablespoons of batter for each pakora, flattening with a spatula and cook until the underside is nicely golden brown, about 3 minutes on medium flame.
- Flip them and cook on the other side, about 2 or 3 minutes longer.
Serve them hot with red/green chutney/sauce.
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