Meal Prep · North Indian
Pakora
Crispy, savory fritters – a beloved North Indian snack perfect for any occasion.
Ingredients
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Step-by-step- In a large bowl, combine gram flour, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, asafoetida, chopped green chilies, chopped coriander, and salt.
- Gradually add water, mixing continuously to form a thick, lump-free batter. The batter should be thick enough to coat the vegetables.
- Add the finely chopped mixed vegetables to the batter and mix well, ensuring all vegetables are coated.
- Heat oil in a deep frying pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- Carefully drop small spoonfuls of the vegetable-coated batter into the hot oil. Do not overcrowd the pan; fry in batches.
- Fry the pakoras for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with mint chutney, tamarind chutney, or ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Fat | 22 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover pakoras in an airtight container. They may lose some crispness.
Freezer Not recommended
Pakoras do not freeze well raw or cooked, as the texture changes significantly upon thawing and reheating.
Reheat Oven/Air Fryer
To restore crispness, reheat in a preheated oven at 350°F (175°C) for 8-10 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until heated through and crispy.
Chef’s Corner
- **Batter Consistency is Key:** The batter should be thick enough to cling to the vegetables but not too thick that it forms a heavy coating. Adjust water slowly.
- **Don’t Overcrowd:** Frying in smaller batches helps maintain oil temperature and ensures even cooking and crispiness.
- **Hot Oil, Medium Flame:** Start with hot oil for a quick crisp exterior, then reduce to medium heat to cook the vegetables inside thoroughly without burning the outside.
- **Add a Pinch of Baking Soda:** For extra light and fluffy pakoras, add a tiny pinch (1/4 tsp) of baking soda to the batter just before frying.
