Pakoras—also known as bhajiyas or fritters—are a crispy, deep-fried Indian snack made with vegetables coated in seasoned gram flour (besan) batter. Whether it’s raining or you’re just craving a crunchy evening snack with chai, pakoras are always a hit!
🧾 Ingredients
🔸 For the Batter:
- 1 cup gram flour (besan)
- 1–2 tbsp rice flour (for extra crispiness)
- ½ tsp carom seeds (ajwain)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- Water (enough to make thick batter)
🔸 For the Vegetables (any or all of these):
- 1 small onion – thinly sliced
- 1 small potato – thinly sliced
- ½ cup chopped spinach or methi
- 1 small capsicum – thinly sliced
- Cauliflower florets – small pieces
- Green chilies – optional, finely chopped
🔸 For Frying:
- Oil for deep frying
👨🍳 Step-by-Step Instructions
🔹 Step 1: Prepare the Batter
- In a mixing bowl, combine besan, rice flour, ajwain, salt, and spices.
- Add water little by little to make a thick, lump-free batter.
🔹 Step 2: Add Vegetables
- Add the chopped/sliced vegetables into the batter.
- Mix well so all veggies are evenly coated.
🔹 Step 3: Fry the Pakoras
- Heat oil in a deep pan or kadhai on medium heat.
- Drop spoonfuls or pinch-size portions of batter into the hot oil.
- Fry until golden brown and crisp on all sides.
- Drain on paper towels to remove excess oil.
🍽️ Serving Suggestions
- Serve hot with mint chutney, tamarind chutney, or tomato ketchup.
- Pair with masala chai for the perfect Indian-style snack combo.
💡 Tips & Variations
- Use only one vegetable (like onion or potato) for a classic version.
- Add a pinch of baking soda to the batter for fluffier pakoras.
- Try paneer, raw banana, or eggplant slices for a twist.
