Pakoras is a native Indian snack that is popular throughout the country for its sizzling taste. The word 'pakoras' makes us salivate for them.
It is without a doubt our country's favorite snack widely relished in the evening with our evening tea. You can also learn how to make pakoras at home with our authentic recipe guide.
The two main ingredients for making pakoras are vegetables (cauliflower, potato and/or onions) and gram flour. The vegetables of your choice are coated with the gram flour batter and deep fried to make crunchy pakoras. They can be relished with chutney of your choice in the rainy season with your family and friends.
Vegetable of your choice such as Cauliflower (cut into small florets) Onion (cut into rings, sliced, eggplants, or fresh Spinach leaves, green chillies) 6 tbsp - Gram flour Pinch of salt about 1/4 tsp 1/2 tsp - Chilli powder 1 tsp - Baking powder 1/2 tsp - Cumin power 1 tsp - Pomegranate seeds 1/4 cup - Water Vegetable oil for deep frying 2-3 tsp - Fresh coriander leaves, chopped
How to Make Pakoras:
- Sift the gram flour into a large bowl.
- Add the salt, chilli powder, baking powder, cumin, pomegranate seeds, and blend together well.
- Pour in the water and beat well to form a smooth batter.
- Add the coriander leaves and mix well.
- Add the prepared vegetable of your choice to the mixture, then your choice to the mixture, then remove with the tip of a sharp knife or a fork, carefully shaking of any excess batter.
- Heat the oil in a large heavy bottom pan to 350 – 375 degrees F/180-190 degrees C or until a cube of bread browns in 30 seconds.
- Using a slotted spoon, lower the battered vegetables into the hot oil, a few at a time and deep fry, turning once.
- Remove with the slotted spoon and drain thoroughly on paper towels.
- Repeat this process until all of the batter has been used up.
- Place the pakoras on a large serving plate and garnish with a few coriander.
- Serve immediately with coriander chutney and tamarind chutney.