SUBSCRIBE: Receive updates by email: Recipes !

Pakora

Pakora is a type of Indian snack prepared by dipping chicken, onion, eggplant, lentils, potato, spinach, cauliflower, tomato, fish or chilli in a batter made of gram flour and then deep-frying them. When onion is used as filling it is known as bhujia. Pakodas are popular not only in India but in Pakistan and other south asian countries too. They have become a delicacy in the west too, where the is a sizable Indian population.

Pakoras are usually served as tea time snacks or appetizers. Hot pakora with a steaming cup of tea is considered a delicacy, specially during the rainy season. Pakodas can be of many types, depending on the vegetable used as filling. Aloo(potato) pakoda, Mirchi(chilli) pakoda, pyaaz(onion) ka pakoda, baigun(eggplant) pakoda, palak(spinach) pakoda, gobhi pakoda, etc are some of the most popular types. Pakodas are served with tamarind or mint-coriander chutney or tomato sauce.

The basic recipe for making all kinds of pakoda is the same. Only the filling changes. To make mix vegetable pakoda you will require 1 cup of chickpea flour (Besan), 2 tbsp Oil, 1 teaspoon grounded cumin seeds, salt, 1-2 chopped green chillies, 1/2 cup water, 1 potato, 1 cauliflower, 2 cabbage, some spinach, one cup of sliced onion.

Boil the potato, peel it and chop into small pieces. Finely chop the cauliflower, onion, cabbage and spinach. Mix the ingredients(not the vegetables) to make a batter. Let the batter rest for half an hour. Now add the vegetables and mix the material. Take some amount of mix in your hand at a time and deep fry in oil. Drain on paper towels to remove excess oil and serve hot. Serve with tamarind or mint chutney or tomato ketchup.

Pakoras can be made using meat too. Chicken pakoda and fish pakoda are some very popular non-veg forms of pakora. The basic way of preparation remains the same as above.

Most Popular Snacks