Pakoras

Blog post

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4-5

A classic Pakistani finger food and street food. It’s one of those foods that when start you can’t stop eating them.

There are different variations of pakoras, and over the years I have developed my own recipe. 

What you need;

2 cups of besan (gram flour)
2 onions thinly sliced
5-6 medium potatoes very thinly sliced into quarters
3 tbs methi (Dried fenugreek leaves)
2 tbs cumin seeds
2 tbs coriander seeds
2 tbs red chilli flakes (adjust to taste)
1 1/2 tsp salt (adjust to taste)
1 tsp baking powder
handful of chopped coriander
handful of chopped fresh spinach

Method;

1. In bowl add the gram flour, chilli flakes, cumin seeds, coriander seeds, dried fenugreek (you need to rub this in the palm of your hands before adding), baking powder, salt. Mix everything together to combine all the dry ingredients.

2. Slowly add some water and using a whisk mix together until you have a thick batter. It shouldn’t be really runny. You want it to stick to a spoon.

3. Then add the sliced potatoes, sliced onions, chopped coriander and spinach and mix everything together well.

4. Heat a wok with with oil.

5. Using a spoon drop small amounts of batter to the hot oil and fry on a medium heat until a lovely golden brown colour. Turn occasionally whilst frying.

6. Remove from oil and drain on some tissue paper.

Serve with ketchup or mint/coriander chutney

Tips;

– you can adjust chilli and salt according to your taste
– check the oil is at the right temperature by dropping a little batter into the oil. The batter should sizzle in the oil.

Print Recipe

Pakoras

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Serves: 4-5

Ingredients

  • 2 cups besan (gram flour)
  • 5-6 medium potatoes very thinly sliced into quarters
  • 2 onions thinly sliced
  • 3 tbs methi (dried fenugreek leaves)
  • 2 tbs cumin seeds
  • 2 tbs coriander seeds
  • 2 tbs red chilli flakes (adjust to taste)
  • 1 1/2 tsp salt (adjust to taste)
  • 1 tsp baking powder
  • handful of chopped coriander
  • handful of chopped spinach

Method

  • 1)

    In bowl add the gram flour, chilli flakes, cumin seeds, coriander seeds, dried fenugreek (you need to rub this in the palm of your hands before adding), baking powder, salt. Mix everything together to combine all the dry ingredients.

  • 2)

    Slowly add some water and using a whisk mix together until you have a thick batter. It shouldn’t be really runny. You want it to stick to a spoon.

  • 3)

    Then add the sliced potatoes, sliced onions, chopped coriander and spinach and mix everything together well.

  • 4)

    Heat a wok with with oil.

  • 5)

    Using a spoon drop small amounts of batter to the hot oil and fry on a medium heat until a lovely golden brown colour. Turn occasionally whilst frying.

  • 6)

    Remove from oil and drain on some tissue paper.

    Serve hot with ketchup or mint/coriander chutney

Tips

– you can adjust chilli and salt according to your taste
– check the oil is at the right temperature by dropping a little batter into the oil. The batter should sizzle in the oil.

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