Ready to transform your kitchen into a flavor-packed haven? Pakoras are the ultimate crispy, comforting snack that’s surprisingly simple to whip up! From classic onion to creative veggie twists, these 27 recipes bring authentic Indian street food right to your home. Perfect for cozy nights or impressing guests—let’s dive in and find your new favorite!
Classic Vegetable Pakora
As a self-proclaimed snack enthusiast, I find myself craving these crispy vegetable fritters on rainy afternoons—they’re my go-to comfort food with a cup of masala chai. After years of tweaking, this version hits all the right notes of crunch and spice.
Ingredients
– 2 cups chickpea flour
– 1 cup cold sparkling water
– 1 teaspoon cumin seeds, toasted and ground
– 1 tablespoon grated fresh ginger
– 2 serrano peppers, finely minced
– 1 cup thinly sliced yellow onion
– 1 cup julienned russet potato
– 1/2 cup chopped fresh cilantro
– 1 teaspoon fine sea salt
– 1/4 teaspoon asafoetida powder
– 4 cups peanut oil, for frying
Instructions
1. In a large mixing bowl, combine chickpea flour, ground cumin, sea salt, and asafoetida powder, whisking until uniformly blended.
2. Gradually pour in cold sparkling water while whisking vigorously to create a smooth, lump-free batter with a consistency similar to pancake batter.
3. Fold in grated ginger, minced serrano peppers, sliced onion, julienned potato, and chopped cilantro until all vegetables are evenly coated.
4. Heat peanut oil in a deep, heavy-bottomed pot to 350°F, using a deep-fry thermometer to ensure accuracy.
5. Using two tablespoons, carefully drop heaping spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding.
6. Fry each batch for 3–4 minutes, flipping once midway, until the pakoras are golden brown and crisp on all sides.
7. Remove with a slotted spoon and drain on a wire rack set over a sheet pan to maintain crispness; avoid paper towels, which can trap steam.
8. Repeat the frying process with the remaining batter, allowing the oil to return to 350°F between batches for consistent results.
Flaky, golden exteriors give way to tender, spiced vegetables inside, making these pakoras irresistible straight from the fryer. I love serving them with a tangy tamarind chutney or stacking them high for a shareable appetizer that always disappears fast.
Crispy Onion Pakora
Back when I lived in Chicago, my neighbor Mrs. Patel would share her crispy onion pakora during rainy afternoons—the perfect comfort food that’s both crunchy and aromatic. I’ve since perfected my own version, which I’m thrilled to pass along to you today. Nothing beats the smell of these fritters sizzling in the kitchen, evoking cozy memories and satisfying cravings instantly.
Ingredients
– 2 large yellow onions, thinly sliced
– 1 cup chickpea flour
– 2 tablespoons rice flour
– 1 teaspoon cumin seeds, toasted
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon asafoetida (hing)
– 1/2 cup fresh cilantro, finely chopped
– 1 serrano chili, minced
– 1/2 cup ice-cold water
– 1 quart peanut oil, for frying
– 1 teaspoon kosher salt
Instructions
1. In a large mixing bowl, combine the thinly sliced yellow onions, chickpea flour, rice flour, toasted cumin seeds, turmeric powder, asafoetida, finely chopped fresh cilantro, minced serrano chili, and kosher salt.
2. Gradually add the ice-cold water to the mixture, stirring until a thick, cohesive batter forms that coats the onions evenly.
3. Tip: Use ice-cold water to ensure the batter stays light and results in a crispier texture after frying.
4. Heat the peanut oil in a deep, heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
5. Tip: Maintain the oil temperature at 350°F throughout frying to avoid greasy pakora; adjust the heat as needed.
6. Carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding the pot.
7. Fry each batch for 3-4 minutes, turning occasionally with a slotted spoon, until the pakora are golden brown and crispy.
8. Tip: Fry in small batches to ensure even cooking and optimal crispiness without lowering the oil temperature significantly.
9. Remove the fried pakora from the oil using a slotted spoon and drain them on a wire rack set over a baking sheet lined with paper towels.
10. Serve immediately while hot and crispy.
Delightfully crunchy on the outside with a tender, flavorful interior, these pakora offer a perfect balance of spices and texture. I love serving them with a mint-cilantro chutney for dipping or as a standout appetizer at gatherings—they always disappear fast!
Spicy Chicken Pakora
Just last weekend, as the crisp autumn air began to settle in, I found myself craving something warm and boldly spiced—a craving that led me straight to my kitchen to whip up a batch of these irresistible spicy chicken pakoras. There’s something magical about how the aromatic spices mingle with the sizzle of hot oil that makes this dish perfect for cozy evenings.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 cup chickpea flour
– 2 tablespoons rice flour
– 1 teaspoon baking powder
– 1 tablespoon Kashmiri red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon cumin seeds, toasted and ground
– 1 teaspoon coriander powder
– 1/2 teaspoon asafoetida (hing)
– 1/4 cup fresh cilantro leaves, finely chopped
– 2 serrano peppers, minced (seeds included for extra heat)
– 1 tablespoon ginger-garlic paste
– 1/2 cup cold water
– 2 cups vegetable oil, for deep-frying
– 1 teaspoon chaat masala, for garnish
– Sea salt, to season
Instructions
1. In a large mixing bowl, combine the chicken cubes with ginger-garlic paste, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, asafoetida, minced serrano peppers, chopped cilantro, and 1 teaspoon of sea salt; massage the spices into the chicken until evenly coated, then let it marinate at room temperature for 15 minutes to allow the flavors to penetrate.
2. In a separate bowl, whisk together chickpea flour, rice flour, baking powder, and 1/2 teaspoon of sea salt until well blended.
3. Gradually add cold water to the flour mixture, stirring continuously with a whisk to form a smooth, lump-free batter with a consistency similar to pancake batter; if too thick, add water 1 tablespoon at a time until desired consistency is achieved.
4. Gently fold the marinated chicken into the batter, ensuring each piece is thoroughly coated without overmixing to maintain a light texture.
5. In a deep, heavy-bottomed pot or Dutch oven, heat vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor the temperature accurately for optimal frying.
6. Working in batches to avoid overcrowding, carefully drop battered chicken pieces into the hot oil using a slotted spoon or tongs, frying for 4-5 minutes until golden brown and crispy, flipping halfway through for even cooking.
7. Remove the fried pakoras with a spider strainer and drain on a wire rack set over a baking sheet to keep them crisp; avoid paper towels, as they can trap steam and make the pakoras soggy.
8. Immediately sprinkle the hot pakoras with chaat masala for an extra burst of flavor while they are still warm.
9. Repeat the frying process with the remaining chicken, allowing the oil to return to 350°F between batches to ensure consistent results.
Unbelievably crispy on the outside and tender on the inside, these pakoras boast a complex heat from the chilies and spices that lingers pleasantly. Serve them straight from the fryer with a side of mint chutney or tuck them into a warm naan wrap with sliced onions and a squeeze of lime for a handheld feast that’s utterly addictive.
Cheesy Paneer Pakora
Huddled in my kitchen during last week’s unexpected rainstorm, I found myself craving something warm and comforting—something that would fill the house with irresistible aromas and satisfy that deep-seated need for cheesy goodness. That’s when I decided to whip up a batch of these incredibly addictive Cheesy Paneer Pakoras, which have since become my go-to rainy day treat.
Ingredients
– 1 cup besan (chickpea flour)
– 2 tablespoons rice flour
– 1 teaspoon ajwain seeds (carom seeds)
– ½ teaspoon kashmiri red chili powder
– ¼ teaspoon turmeric powder
– ½ teaspoon baking soda
n- 8 ounces paneer, cut into ½-inch cubes
– 2 tablespoons fresh cilantro, finely chopped
– 1 serrano pepper, minced (seeds removed for milder heat)
– ¾ cup cold club soda
n- 2 cups vegetable oil for frying
– ½ teaspoon chaat masala for sprinkling
– ¼ cup mint chutney for serving
Instructions
1. In a large mixing bowl, combine 1 cup besan, 2 tablespoons rice flour, 1 teaspoon ajwain seeds, ½ teaspoon kashmiri red chili powder, ¼ teaspoon turmeric powder, and ½ teaspoon baking soda.
2. Add 8 ounces paneer cubes, 2 tablespoons fresh cilantro, and 1 minced serrano pepper to the dry ingredients.
3. Gradually pour in ¾ cup cold club soda while whisking continuously until a thick, lump-free batter forms that coats the paneer pieces evenly.
4. Heat 2 cups vegetable oil in a deep skillet to 350°F, verified using a deep-fry thermometer.
5. Using a tablespoon, carefully drop batter-coated paneer pieces into the hot oil without overcrowding the pan.
6. Fry for 3-4 minutes until golden brown and crispy, flipping once halfway through cooking using a slotted spoon.
7. Transfer fried pakoras to a wire rack set over a baking sheet to drain excess oil and maintain crispness.
8. Sprinkle immediately with ½ teaspoon chaat masala while still hot.
9. Serve warm with ¼ cup mint chutney for dipping.
Just out of the fryer, these pakoras offer an incredible textural contrast—the shatteringly crisp exterior gives way to molten, stretchy paneer that’s beautifully seasoned. I love serving them alongside a tangy tamarind chutney for dipping, though they’re equally fantastic stuffed into warm naan bread with fresh salad greens for an impromptu sandwich situation.
Zucchini and Carrot Pakora
Crisp autumn afternoons always have me craving something warm and savory, reminding me of my grandmother’s kitchen where she’d fry up batches of golden fritters while sharing stories. Zucchini and carrot pakoras became my go-to when I needed a quick, comforting snack that felt both wholesome and indulgent. I love how these veggie-packed bites come together in minutes, perfect for those busy weeknights or impromptu gatherings with friends.
Ingredients
– 1 cup grated zucchini, excess moisture squeezed out
– 1 cup grated carrot
– 1/2 cup chickpea flour
– 2 tablespoons rice flour
– 1 teaspoon cumin seeds, toasted
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon asafoetida (hing)
– 1/4 cup fresh cilantro leaves, finely chopped
– 1 serrano pepper, minced (seeds removed for less heat)
– 1/2 cup cold water
– 1 quart peanut oil, for frying
– Fine sea salt, to season
Instructions
1. In a large mixing bowl, combine the grated zucchini, grated carrot, chickpea flour, rice flour, toasted cumin seeds, turmeric powder, asafoetida, chopped cilantro, and minced serrano pepper.
2. Gradually add the cold water to the mixture, stirring with a whisk until a thick, cohesive batter forms that coats the vegetables evenly.
3. Heat the peanut oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F, using a deep-fry thermometer to monitor the temperature accurately.
4. Using a tablespoon, carefully drop heaping spoonfuls of the batter into the hot oil, working in batches of 4-5 to avoid overcrowding the pot.
5. Fry the pakoras for 3-4 minutes, flipping them once with a slotted spoon halfway through, until they are golden brown and crisp on all sides.
6. Remove the fried pakoras from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil; this helps maintain their crunch instead of letting them sit on paper towels, which can trap steam.
7. Immediately season the hot pakoras with fine sea salt while they are still on the rack to ensure even distribution and adherence.
8. Repeat the frying process with the remaining batter, allowing the oil to return to 350°F between batches for consistent results.
Each bite delivers a satisfying crunch that gives way to the tender, sweet vegetables inside, with the warmth of cumin and a hint of heat from the serrano. I love serving these pakoras with a cool mint-cilantro chutney or even alongside a simple yogurt dip for a contrast in temperatures and flavors—they’re irresistible straight from the fryer but just as delightful at room temperature during a picnic.
Coconut Shrimp Pakora
Just when I thought traditional pakoras couldn’t get any better, I discovered the magic of adding sweet coconut to savory shrimp. My family now requests these crispy bites every game night—they disappear faster than I can fry them! The tropical twist makes ordinary shrimp feel like a vacation on a plate.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 1 cup unsweetened shredded coconut
– ¾ cup chickpea flour
– 2 tablespoons rice flour
– 1 teaspoon baking powder
– 1 tablespoon freshly grated ginger
– 2 pasture-raised eggs, lightly beaten
– ½ cup whole milk yogurt
– 1 teaspoon Kashmiri red chili powder
– 2 quarts peanut oil for frying
– Fine sea salt to season
Instructions
1. Pat the shrimp completely dry with paper towels to ensure maximum crispiness.
2. In a medium bowl, whisk together chickpea flour, rice flour, baking powder, and 1 teaspoon salt until fully combined.
3. Add the lightly beaten eggs and whole milk yogurt to the dry ingredients, stirring until a smooth batter forms.
4. Fold in the shredded coconut and freshly grated ginger until evenly distributed throughout the batter.
5. Heat peanut oil in a deep fryer or heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
6. Dip each shrimp into the batter, coating thoroughly and allowing excess to drip off.
7. Carefully lower battered shrimp into the hot oil using tongs, working in batches to avoid overcrowding.
8. Fry for 2-3 minutes until golden brown, flipping once halfway through for even cooking.
9. Remove shrimp with a spider strainer and drain on a wire rack set over a baking sheet.
10. Immediately season with fine sea salt and Kashmiri red chili powder while still hot.
Zesty, crunchy, and utterly addictive—these pakoras offer a perfect textural contrast between the crispy coconut coating and tender shrimp inside. Serve them with a spicy tamarind chutney for dipping, or crumble them over a fresh mango salad for an unexpected twist that’ll have everyone asking for the recipe!
Cauliflower Pakora with Mint Chutney
Whenever I crave something crispy and satisfying without the heaviness of traditional fried foods, these cauliflower pakoras with mint chutney are my go-to. I first discovered this dish during a rainy afternoon at a friend’s house, and now it’s become my favorite way to transform humble cauliflower into something extraordinary.
Ingredients
– 1 large head cauliflower, cut into 1-inch florets
– 1 cup chickpea flour
– 2 tablespoons rice flour
– 1 teaspoon baking powder
– 1 teaspoon ground cumin
– ½ teaspoon turmeric powder
– ½ teaspoon Kashmiri red chili powder
– 1 cup fresh mint leaves
– ½ cup fresh cilantro leaves
– 1 serrano pepper, seeded
– 2 tablespoons fresh lime juice
– 1 teaspoon raw honey
– 1 cup grapeseed oil
– 1 cup ice-cold sparkling water
– Fine sea salt to taste
Instructions
1. Combine 1 cup chickpea flour, 2 tablespoons rice flour, 1 teaspoon baking powder, 1 teaspoon ground cumin, ½ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder, and fine sea salt to taste in a large mixing bowl.
2. Gradually whisk in 1 cup ice-cold sparkling water until a smooth, lump-free batter forms with a consistency similar to pancake batter.
3. Fold 1 large head of cauliflower cut into 1-inch florets into the batter, ensuring each piece is thoroughly coated.
4. Heat 1 cup grapeseed oil in a heavy-bottomed Dutch oven to 350°F, verified using a deep-fry thermometer.
5. Carefully lower battered cauliflower florets into the hot oil using a spider strainer, working in batches to avoid overcrowding.
6. Fry for 3-4 minutes until golden brown and crispy, flipping once halfway through cooking for even browning.
7. Transfer fried pakoras to a wire rack set over a sheet pan to drain excess oil while maintaining crispness.
8. Combine 1 cup fresh mint leaves, ½ cup fresh cilantro leaves, 1 seeded serrano pepper, 2 tablespoons fresh lime juice, 1 teaspoon raw honey, and fine sea salt to taste in a blender.
9. Purée until smooth, adding 1-2 tablespoons of water if necessary to achieve a spoonable consistency.
10. Serve cauliflower pakoras immediately with mint chutney on the side for dipping.
Seriously, the contrast between the crispy, spiced exterior and the tender cauliflower inside is pure magic. The mint chutney adds a refreshing zing that cuts through the richness beautifully—try serving these as an appetizer with chilled lassi or stuff them into warm naan bread for an incredible sandwich twist.
Corn and Spinach Pakora
Never have I been more convinced that the best snacks come from spontaneous kitchen experiments than when I first whipped up these corn and spinach pakoras during a rainy afternoon craving session. My grandmother’s influence shines through here, reminding me that simplicity often yields the most satisfying bites.
Ingredients
– 1 cup fresh sweet corn kernels
– 2 cups fresh spinach leaves, finely chopped
– 1 cup besan (chickpea flour)
– 2 tablespoons rice flour
– 1 teaspoon cumin seeds, toasted
– 1 teaspoon ajwain (carom seeds)
– 1 teaspoon Kashmiri red chili powder
– ½ teaspoon turmeric powder
– 1 tablespoon fresh ginger, minced
– 2 green chilies, finely chopped
– ¼ cup fresh cilantro, chopped
– ¾ cup cold water
– 2 cups vegetable oil, for frying
– 1 teaspoon sea salt
Instructions
1. In a large mixing bowl, combine besan, rice flour, toasted cumin seeds, ajwain, Kashmiri red chili powder, turmeric powder, and sea salt.
2. Add fresh sweet corn kernels, finely chopped spinach, minced ginger, chopped green chilies, and fresh cilantro to the dry mixture.
3. Gradually incorporate cold water while mixing until a thick, lump-free batter forms that coats the back of a spoon. (Tip: Cold water helps create a crispier coating when fried.)
4. Heat vegetable oil in a deep skillet to 350°F, verified using a deep-fry thermometer.
5. Drop tablespoon-sized portions of the batter into the hot oil, working in batches to avoid overcrowding.
6. Fry each batch for 3-4 minutes, flipping once, until golden brown and crispy. (Tip: Maintain oil temperature at 350°F for even cooking and optimal texture.)
7. Remove pakoras using a slotted spoon and drain on a wire rack set over a baking sheet. (Tip: Draining on a rack prevents sogginess by allowing air circulation.)
8. Repeat with remaining batter, allowing oil to return to 350°F between batches.
Perfectly crisp on the outside with a tender, veggie-packed interior, these pakoras offer a delightful contrast of textures. I love serving them immediately with a tangy tamarind chutney or even tucked into a warm pita with yogurt sauce for a playful twist—each bite is a burst of earthy spinach and sweet corn goodness.
Paneer Pakora with Tamarind Chutney
Kindly imagine the crisp autumn air as you bite into these golden, spiced morsels—my family’s cherished paneer pakoras, always paired with tangy tamarind chutney for that perfect balance. I first learned this recipe from my grandmother, who insisted on frying them in small batches to ensure each one is flawlessly crisp, a habit I’ve joyfully carried into my own kitchen. There’s nothing quite like the warmth of these fritters on a cozy evening, evoking memories of laughter and shared meals.
Ingredients
– 1 cup chickpea flour
– 2 tablespoons rice flour
– 1 teaspoon ajwain seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon asafoetida
– 8 ounces paneer, cut into 1-inch cubes
– 1/4 cup fresh cilantro, finely chopped
– 1 cup water, chilled
– 1 cup tamarind pulp
– 1/2 cup jaggery, grated
– 1 teaspoon cumin seeds, toasted
– 1/2 teaspoon black salt
– 4 cups vegetable oil, for frying
– Kosher salt, to season
Instructions
1. In a medium bowl, whisk together 1 cup chickpea flour, 2 tablespoons rice flour, 1 teaspoon ajwain seeds, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon asafoetida, and kosher salt to season until fully combined.
2. Gradually incorporate 1 cup chilled water into the dry ingredients, stirring continuously to form a smooth, lump-free batter with a consistency similar to pancake batter.
3. Gently fold in 8 ounces of paneer cubes and 1/4 cup finely chopped fresh cilantro, ensuring each piece is evenly coated with the batter.
4. Heat 4 cups vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, using a candy thermometer to verify the temperature for optimal frying.
5. Carefully drop battered paneer pieces into the hot oil one at a time, frying in batches of 4-5 to avoid overcrowding and maintain oil temperature.
6. Fry for 3-4 minutes, turning occasionally, until the pakoras are golden brown and crisp on all sides.
7. Remove the pakoras using a slotted spoon and drain on a wire rack set over a baking sheet to preserve their crunchiness.
8. In a small saucepan, combine 1 cup tamarind pulp, 1/2 cup grated jaggery, 1 teaspoon toasted cumin seeds, and 1/2 teaspoon black salt over medium heat.
9. Simmer the mixture for 5-7 minutes, stirring frequently, until it thickens to a sauce-like consistency that coats the back of a spoon.
10. Strain the chutney through a fine-mesh sieve to achieve a smooth texture, then let it cool to room temperature before serving.
What makes these pakoras truly special is their contrasting textures—the crisp exterior gives way to a soft, creamy paneer center, while the tamarind chutney adds a sweet-tart complexity that elevates each bite. Serve them immediately alongside the chutney for dipping, or get creative by stacking them on mini skewers as appetizers for your next gathering, ensuring they’re enjoyed at their peak freshness.
Sweet Potato Pakora with Mango Dip
Zesty and vibrant, these sweet potato pakoras with mango dip have become my go-to appetizer for fall gatherings—they perfectly balance earthy sweetness with tropical tang. I first discovered this combination during a cozy potluck where my friend Priya brought her grandmother’s recipe, and I’ve been tweaking it ever since to achieve that ideal crispiness. Nothing beats dipping these golden fritters into that creamy, fruity sauce while sharing stories around the table.
Ingredients
– 2 medium sweet potatoes, peeled and julienned into 1/8-inch matchsticks
– 1 cup chickpea flour
– 2 tablespoons rice flour
– 1 teaspoon cumin seeds, toasted and lightly crushed
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon asafoetida (hing)
– 1/2 cup cold water
– 1/4 cup fresh cilantro leaves, finely chopped
– 1 serrano pepper, deseeded and minced
– 1 cup ripe mango, peeled and diced
– 1/4 cup plain Greek yogurt
– 1 tablespoon fresh lime juice
– 1 teaspoon honey
– 1/4 teaspoon cayenne pepper
– 2 cups avocado oil, for frying
– Kosher salt, to season
Instructions
1. In a medium bowl, combine the diced mango, Greek yogurt, lime juice, honey, and cayenne pepper, then blend with an immersion blender until smooth and refrigerate for 30 minutes to allow flavors to meld.
2. In a large mixing bowl, whisk together the chickpea flour, rice flour, toasted cumin seeds, turmeric powder, and asafoetida until fully incorporated.
3. Gradually add the cold water to the dry ingredients, stirring continuously to form a smooth, lump-free batter with a consistency similar to pancake batter.
4. Fold the julienned sweet potatoes, minced serrano pepper, and chopped cilantro into the batter, ensuring all pieces are evenly coated.
5. Heat the avocado oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F, using a deep-fry thermometer for accuracy.
6. Using a tablespoon, carefully drop spoonfuls of the batter-coated sweet potato mixture into the hot oil, frying in batches to avoid overcrowding.
7. Fry the pakoras for 3-4 minutes, turning occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
8. Remove the fried pakoras from the oil and drain on a wire rack set over a baking sheet lined with paper towels to maintain crispiness.
9. Immediately season the hot pakoras with kosher salt while they are still on the rack.
10. Serve the pakoras warm alongside the chilled mango dip.
Nestled in their golden, crunchy exterior, these pakoras reveal a tender, sweet interior that pairs magically with the dip’s creamy zest. For a creative twist, I love serving them atop a bed of fresh greens with an extra drizzle of the mango sauce, turning them into a light meal that’s as visually appealing as it is delicious.
Lentil and Herb Pakora
Finally, after years of experimenting with various street food-inspired snacks, I’ve perfected my take on lentil and herb pakoras—crispy, savory fritters that are a staple in my kitchen for cozy evenings or impromptu gatherings. Inspired by a memorable trip to a bustling food market, I love how these pack a punch of flavor with minimal effort, and they’ve become my go-to for using up fresh herbs from the garden. Trust me, once you try these, you’ll be hooked on their comforting warmth and versatility.
Ingredients
– 1 cup split yellow lentils, soaked overnight and drained
– 1/4 cup fresh cilantro leaves, finely chopped
– 2 tablespoons fresh mint leaves, finely minced
– 1 small yellow onion, finely diced
– 2 serrano peppers, seeds removed and finely minced
– 1 teaspoon cumin seeds, toasted and ground
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon asafoetida powder
– 1/2 cup chickpea flour
– 1/4 cup ice-cold water
– 1 teaspoon fine sea salt
– 2 cups vegetable oil, for deep-frying
– 1/4 cup plain whole-milk yogurt, for serving
– 1 tablespoon fresh lemon juice
Instructions
1. In a food processor, combine the soaked and drained split yellow lentils, and pulse until a coarse paste forms, ensuring some texture remains for bite.
2. Transfer the lentil paste to a mixing bowl, and add the finely chopped fresh cilantro leaves, minced fresh mint leaves, finely diced small yellow onion, minced serrano peppers, ground cumin seeds, turmeric powder, and asafoetida powder.
3. Sprinkle in the chickpea flour and fine sea salt, then gradually incorporate the ice-cold water, mixing until a thick, cohesive batter forms that holds its shape when scooped.
4. Tip: For optimal crispiness, ensure the batter is chilled for 10 minutes before frying to prevent the pakoras from absorbing too much oil.
5. In a heavy-bottomed pot, heat the vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor the temperature accurately.
6. Using a tablespoon, drop spoonfuls of the batter into the hot oil, frying in batches of 4-5 to avoid overcrowding and maintain oil temperature.
7. Fry the pakoras for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
8. Tip: Test the oil readiness by dropping a small bit of batter; if it sizzles and rises immediately, it’s at the perfect temperature for frying.
9. Remove the fried pakoras with a slotted spoon, and drain them on a wire rack set over a baking sheet to keep them crisp, rather than on paper towels which can make them soggy.
10. Tip: For an even fry, avoid stirring the pakoras too frequently; let them develop a crust before turning to ensure a uniform golden color.
11. In a small bowl, whisk together the plain whole-milk yogurt and fresh lemon juice to create a simple, tangy dipping sauce.
12. Serve the pakoras immediately while hot, accompanied by the yogurt-lemon sauce for dipping.
Heavenly crisp on the outside with a tender, herb-infused center, these pakoras offer a delightful contrast that’s elevated by the bright, cooling yogurt sauce. I love serving them as a starter for dinner parties or enjoying them solo with a cup of masala chai for a comforting snack—their aromatic blend of spices and fresh herbs always brings a smile to my face.
Fish Pakora with Spiced Yogurt Sauce
Never underestimate the power of a perfectly crispy fish pakora to transport you straight to culinary bliss—I discovered this during a rainy afternoon when I craved something warm and spiced. Using wild-caught cod fillets ensures a flaky texture that pairs beautifully with the tangy yogurt sauce, making it my go-to comfort food when I want to impress guests without spending hours in the kitchen.
Ingredients
– 1 pound wild-caught cod fillets, cut into 1-inch cubes
– 1 cup chickpea flour
– 2 tablespoons rice flour
– 1 teaspoon turmeric powder
– 1 teaspoon Kashmiri red chili powder
– 1/2 teaspoon asafoetida powder
– 1/2 cup plain whole-milk yogurt
– 1/4 cup fresh cilantro leaves, finely chopped
– 1 tablespoon fresh mint leaves, finely chopped
– 1 teaspoon cumin seeds, toasted and ground
– 1/2 teaspoon black salt
– 4 cups avocado oil, for frying
– 1/2 cup ice-cold water
Instructions
1. Pat dry the cod cubes thoroughly with paper towels to remove excess moisture.
2. In a medium bowl, whisk together chickpea flour, rice flour, turmeric powder, Kashmiri red chili powder, and asafoetida powder until fully combined.
3. Gradually add ice-cold water to the dry mixture, stirring continuously to form a smooth, lump-free batter with a consistency similar to pancake batter.
4. Gently fold the cod cubes into the batter, ensuring each piece is evenly coated without overmixing.
5. Heat avocado oil in a deep fryer or heavy-bottomed pot to 350°F, using a candy thermometer to monitor the temperature accurately.
6. Carefully drop battered cod pieces into the hot oil in small batches, frying for 3-4 minutes until golden brown and crispy.
7. Remove the pakoras with a slotted spoon and drain on a wire rack set over a baking sheet to maintain crispiness.
8. For the spiced yogurt sauce, whisk together whole-milk yogurt, finely chopped cilantro, finely chopped mint, ground cumin seeds, and black salt in a small bowl until smooth.
9. Chill the yogurt sauce in the refrigerator for at least 10 minutes to allow the flavors to meld.
10. Serve the hot fish pakoras immediately with the chilled spiced yogurt sauce on the side.
A symphony of textures awaits—the crackling exterior gives way to tender, flaky fish inside, while the yogurt sauce adds a cool, tangy contrast that elevates each bite. For a creative twist, I love serving these pakoras atop a bed of fresh greens with a squeeze of lemon, turning them into a light yet satisfying meal that never fails to delight.
Conclusion
Variety is the spice of life, and these 27 pakora recipes offer endless inspiration for your kitchen adventures! We hope you’ve found some new favorites to try. Don’t forget to share your cooking results in the comments and pin this article to your Pinterest boards for easy reference. Happy frying!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
