Pakora

Have you ever heard of pakora? These little fritters are a tasty Indian appetizer. They may be served as an appetizer or as part of a meal.

Pakoras are packed with vegetables, spices, and herbs, making them ideal for next week’s Meatless Monday! They are also ready to consume in only 25 minutes.

What is Pakora?

These delightful fried fritters, also known as pikora, are a wonderful bite-sized snack dish from India. They’re crisp, aromatic, and bursting with delectable Indian spices. In addition to vegetarian pakora, there are chicken and fish variations.

Ingredients You’ll Need

• carrot
• bell peppers
• cabbage
• onion
• french beans
• spinach (optional)
• ginger garlic paste
• chili peppers
• salt
• garam masala powder (optional)
• mint leaves
• gram flour
• rice flour
• carom seeds
• vegetable oil for deep frying

(Note: Full recipe is at the bottom of the post)

How to Make Pakora

• In a large mixing bowl, combine the veggies, ginger garlic paste, green chilies, salt, garam masala, and mint.
• Mix the vegetables well and gently press to remove any excess liquid. Leave for 10 minutes.
• Using a paper towel, pat the veggies dry before adding the gram flour, rice flour, and optional carom seeds. Mix well to get a little sticky dough. If the dough is too dry, add a few teaspoons of water and combine it again. The dough should be sticky but not too thick.
• Taste the dough and season with salt, garam masala, or green chilies to taste.
• In a large skillet over medium heat, heat the vegetable oil. Drop a tiny bit of dough into the oil to test it. The temperature is correct if the dough sizzles and rises to the top of the oil. Reduce the heat if the dough begins to brown.
• Flatten little amounts of dough with your fingertips to make 1-inch chunks. Add the dough to the heated oil with caution.
• Keep an eye on the oil to keep a consistent temperature. Allow the pakoras to firm up for approximately 1-2 minutes, stirring occasionally. After 1-2 minutes, carefully toss them until they are cooked through.
• Place the cooked pakoras on a wire rack placed over a baking sheet coated with paper towels. Repeat with the remaining pakoras, adjusting the heat as required.

Tips and Tricks

• When creating the dough for the pakoras, don’t add too much water. After 10 minutes, use a paper towel to absorb any extra liquid from the vegetables.
• Fry the pakoras till crisp over medium heat. The pakoras will absorb a lot of oil if the heat is too low. If the heat is too high, the dough may brown before the interior is fully cooked.
• Gram flour has a very limited shelf life, so taste it before using to confirm it hasn’t gone bad.

What Is The Difference Between Pakora And Samosa?

Samosas are triangular-shaped fried pastries that are generally filled with potatoes and spices. Samosas, like pakoras, may be vegetarian or feature meat.

Are Pakoras Healthy?

Pakoras are created with nutritious veggies, however they are battered and deep fried. Pakoras may be baked or air-fried for a healthy alternative. Pakoras are delicious as a snack, but like with other things, they should be consumed in moderation.