Description
Pakora is a classic Indian snack featuring crispy, golden vegetable fritters made from a spiced chickpea flour batter mixed with onions, potatoes, cauliflower, and fresh herbs. These deep-fried fritters are savory and flavorful, perfect to serve with a refreshing coriander mint sauce or minted yogurt sauce, offering a perfect balance of heat and freshness.
Ingredients
Scale
For Pakora Batter
- 2 1/4 cups chickpea flour
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- 1/2 tsp pure chilli powder
- 2 tsp cooking/kosher salt
- 3/4 cups + 2 1/2 tbsp water
- 1 1/2 cups onions, grated (approx. 1 1/2 onions)
- 2 cups potato, peeled and grated (approx. 1 large potato)
- 2 1/2 cups cauliflower, finely chopped or grated into rice-sized pieces (about 1/4 large head)
- 2 large red chillies (cayenne peppers), finely chopped (adjust to taste or omit)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coriander/cilantro leaves, finely chopped
- 3 – 4 cups vegetable or canola oil (about 4 cm / 1.5″ depth for frying)
For Coriander Mint Sauce
- 2 cups mint leaves
- 1 cup coriander/cilantro leaves
- 1/4 cup eschalot, sliced
- 3 tbsp lime juice
- 1 tsp caster sugar
- 1/2 tsp cumin seeds
- 1/2 tsp cooking/kosher salt
- 2 ice cubes
For Minted Yogurt Sauce
- 1 cup plain yoghurt
- 1/2 cup mint leaves, packed
- 1/4 tsp salt
Instructions
- Make batter: In a large bowl, combine the chickpea flour with turmeric, cumin, coriander, fenugreek, chilli powder, and salt. Slowly whisk in the water until you reach a smooth batter consistency without lumps.
- Mix in vegetables: Add the grated potato, cauliflower, onion, ginger, chopped chillies, and coriander leaves to the batter. Stir thoroughly with a wooden spoon until fully incorporated. The batter should be thick and nearly paste-like.
- Preheat oven: Set your oven to 80°C (175°F) and place a rack over a tray. This will keep the fried pakoras warm as you fry them.
- Heat oil: In a large heavy-based pot, heat the vegetable or canola oil to 180°C (350°F). Maintain about 4 cm (1.5 inches) depth of oil for proper frying.
- Form patties: Using your hands or tablespoons, drop about 2 tablespoons of the batter into the hot oil, shaping it roughly into a patty. Be careful to avoid splashing and do not overcrowd the pot to maintain oil temperature.
- Fry pakoras: Fry each batch for 2 to 3 minutes until they become golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Place the cooked pakoras on the preheated oven rack to keep them warm.
- Serve: Serve the pakoras hot alongside coriander mint sauce or minted yogurt sauce for dipping.
- Prepare Coriander Mint Sauce or Mint Yogurt Sauce: Add the ingredients for the chosen sauce into a small food processor, Nutribullet, or blend with a stick blender. Blitz until smooth and serve chilled with the pakoras.
Notes
- Note 1: Chickpea flour is also known as besan, widely used in Indian cooking for fritters and batter preparation.
- Note 2: Fenugreek powder adds a subtle bitterness and earthiness typical in Indian spice blends.
- Note 3: Use pure chilli powder for authentic heat; adjust amount based on your spice tolerance.
- Note 4: Grating the potato and cauliflower finely helps even cooking and a better texture for the fritters.
- Note 6: Maintain the oil temperature at 180°C to ensure crispy and non-greasy pakoras.
- Keeping pakoras warm in a low oven prevents them from becoming soggy before serving.
- The dipping sauces can be made in advance and refrigerated to enhance flavor melding.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Pakora, Indian fritters, chickpea flour fritters, vegetarian snack, Indian appetizer, vegetable pakoras, coriander mint sauce, minted yogurt sauce
