7 Divine Pakora Recipes from my kitchen

Pakoras are delicious Indian snacks. They are basically deep fried fritters enjoyed by young and old alike. I remember when I was little and we had company over, my mom would disappear in her kitchen and quickly produce lip smacking and aromatic Pakoras which would then be enjoyed by our guests with a cup of Chai (Indian Tea).

Here are some amazing Pakora recipes that you can prepare in your kitchen and impress your guests.

1. Mix Veg Pakoras: In this version of Pakoras, various vegetables are cut into small chunks, dipped in Pakora batter which is made out of chickpea flour (Besan), seasoned well and then deep fried. Each bite turns out to be unique because you’re trying to figure out whether you bit into cauliflower or spinach. Was that potato or eggplant? I often make these for my office potlucks and needless to say they disappear quickly.

2. Aloo Pakoras: Potatoes is perhaps one of the most common vegetables in the world and almost always present in our pantries. Here’s how you can transform this humble vegetable into something elegant and presentation worthy. Indian snack Aaloo ke Pakore (Pakoda) is a potato fritter made by dipping potatoes in a batter made out of chickpeas and various Indian spices (like Carom seeds (ajwain), salt, Red chilli pwd, Dried Mango Powder (amchur), Black Pepper Pwd (Kali Mirch) and Garam Masala) and then frying them in the oil.

3. Punjabi Fish Pakora: Fish Lovers, this one is for you.

Recipe for Punjabi Fish Pakora.

For Marinade:

300 gms Fish Fillets
(We used Wild Pollock)
1/2 tsp black pepper pwd
1 tsp Salt
1/2 tsp red chilli pwd
1 tsp Turmeric

For the batter

3 tbsp chickpea flour
1 tbsp ginger/garlic paste
1 tbsp lemon juice
1/2 tsp carom seeds/ajwain
1 tsp salt (add per taste)
1 tsp red chilli pwd
1/2 tsp garam masala

Oil for cooking. We pan-fried but you can choose to deep fry too.

Method: Marinade the fish for 20 mins and then prepare the batter. Add the fish in it. Let it stand in it and then pan-fry until cooked (usually 5-6 mins) Serve with chutney of your choice.

4. Pan-fried Zucchini Fritters : Afraid of deep fried stuff? Well these pan-fried Zucchini fritters might do the trick for you. Simple yet delicious Indian way to prepare Zucchini fritters is bound to impress healthy conscious individuals.

1 Large Zucchini
1 cup Chickpea flour (besan)
Salt ( per taste)
1 tsp Garam Masala
1/2 tsp Red chilli pwd
1 tsp Mango Pwd
1 tsp Black Pepper Pwd (Kali Mirch)
1 tsp Carom Seeds (Ajwain)
1/2 cup water
3-4 Tbsp Oil

Mix all the spices together along with chickpea flour and Zucchini pieces. Add water to make thick batter and pan-fry till golden brown. Serve with your favourite chutney.
Note: Feel free to adjust the spices to your taste level.

5. Wicked Chicken Pakoras

These can be a wonderful appetizer for your next party. You can pair them with rice, noodles or put them inside a roti or parantha for a lovely wrap as well.

1/2 kg boneless chicken pieces
1/2 cup onions (Optional but add a great bite to your pakoras)
1 tsp salt (or as per taste)
1/2 tsp red chilli pwd
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp Ajwain (Carom seeds)
1/2 tsp chaat masala
1 tsp soya sauce
1 tsp ginger-garlic paste
2 tbsp rice flour
4 tbsp besan (chickpea flour)
1/2 cup water
Oil for frying

1. Marinade chicken along with spices and onions for 20 mins.
2. Next add chickpea flour and rice flour. Mix well by adding water as required.
3. Fry in hot oil for 3-4 mins until golden brown on all sides and cooked from inside.
4. Take them out and put them on brown paper/ paper towel to soak out excess oil.
5. Sprinkle some chaat masala on top and serve with your favourite chutney.

6. Gobi Pakoras: Cauliflower lovers couldn’t be more happier. Transform ordinary Cauliflower into something flavorful with this simple gobhi pakora recipe.

7. Paneer Pakoras: Paneer is Indian cottage cheese, somewhat simmilar to Ricotta. I prepare these Pakoras usually for special occasions because they are simply decadent.

Now Pakoras are best enjoyed with a Pakora sauce and here are 3 of the most popular Indian chutneys:

1. Tamarind Chutney
2. Mint (Pudina Chutney)
3. Mango-mint chutney

One thought on “7 Divine Pakora Recipes from my kitchen

  1. grains up, without letnitg it get too soggy and fall apart when cooking later. I served this with bread pakora and a plate heaped with chocolate and blueberry muffins (cooked lovingly in the fine kitchen of a

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