Pakoras – My dear husband’s ultimate craving food during rainy and cold season!! I am sure this is a very common tradition in most Indian households. Last weekend, I made these yummy, crispy, Indian appetizers for my friends and everyone loved them! They are deliciously paired with spicy and tangy cilantro-mint dipping sauce or chutney.
Pakoras, a deep-fried delicacy, also known as vegetable fritters, are popular Indian snack that are prepared using besan (chickpea or gram flour) and variety of vegetables. It is especially common during rainy season or during a cold and gloomy day – a perfect combination of crispy exterior and soft in the inside to warm up your palate and spirits! It is also a very popular finger food at cocktail parties!
Pakoras are usually deep or shallow fried but there are healthier versions where they can be baked in oven or made in Paniyaram (Aebleskiver) pan as well.
I love all types of pakoras but today I have made them with Onions, Kale and Dill, which happens to be my all time favorite!! You can make pakoras out of cauliflower, potatoes, eggplants, zucchini (love zucchini fritters!!), or any other vegetable of your choice.
Be sure to make this crowd pleaser at your next get together!
Recipe Servings: 4-5 but it depends! Time: 40 minutes
- 1 cup besan (chickpea or gram flour)
- 3 Tbsp. rice flour
- 2 medium onions, thinly sliced
- 1/2 cup kale, fresh or thawed (if frozen) (You can substitute with spinach)
- 2 green chilies, finely chopped
- 3-4 garlic cloves, finely minced (you can use 1 tsp. of garlic paste)
- 1 Tbsp. cilantro, finely chopped
- 2 Tbsp. dill, finely chopped
- ¼ tsp. turmeric powder
- 1 tsp. red chili powder
- Oil to deep fry
- Salt to taste
- In a large bowl, add gram flour, rice flour, turmeric powder, and chili powder and mix them together with just enough water to form a thick, smooth paste. The onions and kale will leave some water too so keep the batter thick.
- Add onions, kale, green chilies, cilantro, dill and garlic. Mix it very well. Keep aside.
- Add more besan, if the mixture looks watery.
- It should be a thick mixture with all vegetables well soaked and coated in the batter.
- Heat the oil in the pan on medium-high heat.
- Add spoonful of pakora mixture in the oil, making sure there is enough space in between and not to overcrowd them in the pan.
- Fry them on medium heat until they turn golden brown. Turn and fry the pakoras on the other side too.
- Remove them with a slotted spoon or spatula on paper towel to drain excess oil.
- Serve hot with mint and coriander chutney.
- You can add more rice flour to get crispier pakoras.
- Adjust green chilies according to desired spice level. If you are making them for kids, you can leave out the green chilies and red chili powder.