Pakoras – South East Asia
Crispy, golden fritters made with gram flour (besan) and veggies. A classic Ramadan iftar snack—best eaten hot with chutney.
Serves: 18–25 pakoras
Time: 30 minutes
Ingredients
The pakora batter
1½ cups gram flour (besan)
½ tsp salt (adjust to taste)
1 tsp cumin seeds
1 tsp coriander seeds (optional, lightly crushed)
½ tsp turmeric
½–1 tsp chilli powder (to taste)
½ tsp garam masala (optional)
1 tsp ginger-garlic paste (or grated ginger + garlic)
¾ cup water (add slowly)
Optional: ½ tsp baking soda (for extra puff — not necessary)
Optional: 1 tbsp rice flour or cornflour (makes them crispier)
Veg (choose a mix)
1 large onion, thinly sliced
1 potato, thinly sliced or grated
Handful spinach leaves (or chopped coriander)
Optional: cauliflower florets, aubergine slices, green chillies
For frying
Neutral oil (vegetable/sunflower)
Step-by-step
1) Prep the veg (thin = crispy)
Slice onions thinly.
Slice potatoes very thin (or grate).
If using spinach, chop roughly and pat dry.
2) Make the batter (thick, not watery)
In a bowl mix: besan + salt + cumin + spices + ginger/garlic.
Add water little by little, whisking until you get a thick batter (it should coat the veg easily).
Stir in rice flour/cornflour (optional crispiness).
Add baking soda only if using — mix once and fry soon after.
(Tip: Thick batter = crunchy pakoras. Thin batter = oily pakoras.)
3) Mix in the veg
Add sliced onions, potato, and spinach into the batter.
Mix well until everything is coated.
4) Heat the oil (medium is your best friend)
Heat oil on medium.
Test: drop a tiny bit of batter—if it rises steadily with bubbles, it’s ready.
5) Fry in batches (don’t crowd!)
Use your fingers or a spoon to drop small clumps into the oil.
Fry 3–5 minutes, turning occasionally, until deep golden and crisp.
Remove and drain on kitchen paper.
(If they brown too fast, your oil is too hot.)
Serving ideas
Serve hot with mint chutney, tamarind sauce, or ketchup/chilli sauce
Ramadan combo: pakoras + dates + tea