Pakoras are crispy, deep-fried Indian fritters made with gram flour (besan) and a variety of vegetables or paneer. Lightly spiced and golden-brown, they are the ultimate tea-time snack, especially enjoyed during monsoons with green chutney or tamarind chutney.
Pakoras are one of the most beloved Indian snacks, found across homes and street stalls alike. The batter is made with besan (gram flour), seasoned with spices like turmeric, red chilli powder, cumin, and ajwain, which aid digestion and enhance flavour. Into this batter, you can dip almost anything — onions, potatoes, spinach, paneer, cauliflower, or even bread.
When deep-fried, pakoras turn beautifully crisp on the outside and soft inside, making them addictive with every bite. They are most commonly paired with masala chai, especially on rainy days, or served as appetizers during gatherings.
The beauty of pakoras lies in their versatility — onion bhajis, aloo pakoras, palak pakoras, paneer pakoras, bread pakoras, or even mixed vegetable pakoras. Each has its charm, but follows the same simple method.
They are best served hot with chutneys, but can also be stuffed inside a pav (bread roll) to make the famous Pakora Pav. Though indulgent, you can make lighter versions by air-frying
Read MorePrepare Batter
Prepare Vegetables
Heat Oil
Fry Pakoras
Serve
Yes, you can shallow fry or air fry them for a healthier version, though traditional pakoras are deep-fried.
Either the oil wasn’t hot enough or the batter was too thin. Always fry on medium-high heat.
Green coriander-mint chutney and sweet tamarind-date chutney are classic
No, pakora batter should be made fresh, otherwise it loses its lightness and vegetables release water.
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