There is nothing more enjoyable than enjoying hot pakoras at the iftar meal with family. Any Iftar would be empty without some form of this traditional Pakistani dish. Pakoras are popular not only because of their distinctive flavor profile but also because they are inexpensive. This Ramadan, we advise giving in to hunger once more because I have a choice of tasty pakora recipes for you to enjoy.
In this article, I share 5 different types of pakoras recipes which include chicken pakora, potato pakora, onion pakora, spinach pakora, and cabbage pakora. I hope you will like these pakoras recipes.
Here we start!
1- Chicken Pakora Recipe/ Chicken Fritters:
Ingredients:
For Chicken Preparation:
• 1 kilogram of boneless chicken (cut into 2-inch pieces)
• 1 cup of water
• 1 teaspoon of cumin seeds (dry roasted & crushed)
• 1 teaspoon of salt
• 1 teaspoon of chaat masala powder
• 1 teaspoon of red chili powder
For Batter:
• 1 cup of gram flour
• 1/2 teaspoon of baking powder
• 1 teaspoon of crushed red pepper
• ½ teaspoon of salt
• 1 tablespoon of dry fenugreek leaves
• 1/2 cup of water
• Oil (for cooking)
Steps:
• Chicken, water, salt, chaat masala, red chili, and cumin seeds are added to a pan. The mixture is cooked on a medium-high flame until the water evaporates, then it is left to cool.
• Sift the gram flour and baking powder into a bowl. Add the salt, dried fenugreek leaves, crushed red pepper, and water, and stir well.
• Warm up the frying oil.
• Place the thoroughly coated, cooked chicken pieces in the hot oil and fry over medium to high heat until golden.
• After it has been fried, put it on paper towels.
• Warmly fill it up with mint chutney & enjoy!
2- Aloo Pakora Recipe/ Potato Fritters:
Ingredients:
• Vegetables 600g (grate and squeeze water)
• 7 tablespoons of gram flour
• 1 teaspoon of salt
• 1 teaspoon of chat masala powder
• 1 and ½ teaspoons of cumin seeds (dry roasted & crushed)
• 3 teaspoons of crushed red pepper
• 3 tablespoons of dry fenugreek leaves
• Oil (for cooking)
Steps:
• Combine the potatoes, salt, chat masala, cumin, red chili flakes, and dry fenugreek in a bowl.
• After that, add the gram flour and thoroughly combine, squeezing with firm hands as you go.
• Heat the oil
• Add the batter in small pieces and cook it until golden over medium flame.
• Serve hot with ketchup and sweet imly chutney.
3- Pyaz Pakora Recipe/ Onion Fritters:
Ingredients:
• 6 medium onions (peeled and separate the layers)
• 5 green pepper (finely chopped)
• 1 and ½ cups of gram flour
• 1/3 cup of rice flour
• 1 teaspoon of red chili powder
• 1 & ½ teaspoon.of ground coriander
• 1 teaspoon of black pepper powder
• 1 and ½ teaspoons of cumin seeds
• 1 teaspoon of salt
• ¼ tablespoons of turmeric
• 4 tablespoons of fresh coriander
• ¼ teaspoon of baking soda
• 2 to 4 tablespoons of water
• Shredded mozzarella (cubes or grated) and it’s optional
Steps:
• In a bowl, combine all the ingredients, stir well to form a thick batter that isn’t liquid, and then firmly squeeze the onions.
• Heat the oil.
• Grease your hands, flatten the onion mixture onto them, top with cheese, and then top with more onion mixture.
• Place the filled onion pakora in the frying pan and fry at a low to medium temperature until golden, then drain any excess oil by placing the pakora on paper towels.
• Serve this crispy and cheesy onion pakora with chili ketchup.
4- Palak Pakora Recipe/ Spinach Fritters:
Ingredients:
3 cups of fresh spinach
2 and 1/2 cups of gram flour
1 and 1/2 teaspoons of salt
1 & ½ teaspoons of powdered red chili
2 teaspoons of ginger and garlic paste
1 and 1/2 teaspoons of cumin seeds (dry roasted and crushed)
half a cup of rice flour
3 green chili (finely chopped)
fresh mint leaves
4 tablespoons of warm oil
1/2 cup of fresh coriander
Oil (for cooking)
Steps:
• Combine the gram flour, rice flour, salt, red and green peppers, mint, coriander, ginger and garlic paste, oil, and spinach in a bowl. Stir well.
• Now slowly add the water and thoroughly combine; the batter should be medium-thick, not runny.
• Add the mixture while the oil is still hot.
• On a medium flame, fry until golden.
• Serve with ketchup, sweet imli chutney, or mint chutney.
5- Cabbage Pakora Recipe/ Gobi Fritters:
Ingredients:
• 3 cups of cabbage (slice it thinly)
• 2 tablespoons of water
• 8 tablespoons of gram flour
• ½ teaspoon of turmeric
• 1 teaspoon of salt
• 1 teaspoon of chat masala
• 2 teaspoons of crushed red chili
• 3 green chilies (finely chopped)
• 2-inch fresh ginger (grate)
• 3 tablespoons of dried fenugreek leaves
• Oil ( for cooking)
Steps:
• Combine cabbage, turmeric, salt, red and green chilies, chat masala, ginger, and dry fenugreek leaves in a bowl.
• Add the gram flour and combine. After thoroughly pressing the mixture, add the water and combine once more.
• Heat the oil.
• Add the mixture in tiny pieces and cook until brown and crisp over medium-high temperature.
• Serve and enjoy!
How Can I Make My Pakoras Crispy For A Long Time?
Pakoras are a popular Indian snack made with a variety of vegetables and spices, coated in a batter made from chickpea flour, and deep-fried until crispy. To ensure that your pakoras remain crispy for a long time, here are some tips you can follow:
1- Use Chilled Water:
Using chilled water to make the batter can help to keep the pakoras crispy. This is because the cold water helps to prevent the batter from becoming too thick, which can result in soggy pakoras.
2- Use A Thick Batter:
Making a thick batter by adding less water can help to make the pakoras crispy. A thick batter creates a protective layer around the vegetables, which helps to prevent moisture from seeping in and making the pakoras soggy.
3- Fry In Hot Oil:
Make sure the oil is hot before adding the pakoras. This helps to seal the batter and prevent it from absorbing excess oil. Use a thermometer to check the temperature of the oil, which should be around 375°F.
4- Drain Excess Oil:
Once the pakoras are fried, use a slotted spoon or a wire rack to drain excess oil. This helps to remove excess oil, which can make the pakoras soggy.
5- Store In A Dry, Cool Place:
Store the pakoras in a dry, cool place to prevent them from becoming soggy. Avoid storing them in an airtight container as this can trap moisture and make them soft.
By following these tips, you can make your pakoras crispy for a long time.
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