"Perfect pakoras:Easy fritter recipes you'll love with chai

Pakoras, also known as bhajiyas or fritters, are a beloved snack across India, especially during the monsoon season. These crispy delights are made by coating various ingredients in a spiced gram flour batter and deep-frying them to perfection. Let’s explore some popular pakora varieties and their recipes.

1. Onion Pakora (Pyaz ke Pakode)

A classic favorite, onion pakoras are made by mixing thinly sliced onions with gram flour and spices, then deep-frying until golden brown.

Ingredients:

• 2 large onions, thinly sliced

• 1 cup gram flour (besan)

• 2 tablespoons rice flour

• 1-2 green chilies, finely chopped

• Handful of chopped coriander leaves

• 1 teaspoon carom seeds (ajwain)

• Salt, to taste

• Water, as needed

• Oil, for deep frying

Instructions:

1. In a bowl, combine sliced onions, green chilies, coriander leaves, and salt. Let it sit for 10 minutes to release moisture.

2. Add gram flour, rice flour, and carom seeds to the onion mixture. Mix well.

3. If needed, add a little water to bind the mixture.

4. Heat oil in a deep pan. Drop small portions of the mixture into the hot oil.

5. Fry until golden and crispy. Drain on paper towels.

2. Potato Pakora (Aloo Pakora)

Thin slices of potato are dipped in a seasoned gram flour batter and fried until crispy.

Ingredients:

• 2 medium potatoes, thinly sliced

• 1 cup gram flour (besan)

• 1 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon carom seeds (ajwain)

• Salt, to taste

• Water, as needed

• Oil, for deep frying

Instructions:

1. In a bowl, mix gram flour, red chili powder, turmeric, carom seeds, and salt.

2. Gradually add water to make a smooth batter.

3. Dip potato slices into the batter, ensuring they are well-coated.

4. Heat oil in a pan. Fry the coated potato slices until golden brown.

5. Drain on paper towels and serve hot.

3. Spinach Pakora (Palak Pakoda)

Fresh spinach leaves are coated in a spiced batter and fried to create a crispy snack.

Ingredients:

• 1 cup spinach leaves, chopped

• 1 cup gram flour (besan)

• 1 tablespoon rice flour

• 1-2 green chilies, finely chopped

• 1/2 teaspoon cumin seeds

• Salt, to taste

• Water, as needed

• Oil, for deep frying

Instructions:

1. In a bowl, combine chopped spinach, green chilies, cumin seeds, and salt.

2. Add gram flour and rice flour to the mixture. Mix well.

3. Add water gradually to form a thick batter.

4. Heat oil in a pan. Drop spoonfuls of the mixture into the hot oil.

5. Fry until golden and crispy. Drain on paper towels.

4. Bread Pakora

Bread slices are stuffed with a spiced potato filling, dipped in gram flour batter, and deep-fried.

Ingredients:

• 4 slices of bread

• 2 medium potatoes, boiled and mashed

• 1 green chili, finely chopped

• Handful of coriander leaves, chopped

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon garam masala

• Salt, to taste

• 1 cup gram flour (besan)

• 1/2 teaspoon red chili powder

• Water, as needed

• Oil, for deep frying

Instructions:

1. Prepare the filling by mixing mashed potatoes, green chili, coriander leaves, cumin seeds, garam masala, and salt.

2. Spread the filling between two slices of bread to make a sandwich.

3. Cut the sandwich diagonally to form triangles.

4. In a bowl, prepare a batter by mixing gram flour, red chili powder, salt, and water to a thick consistency.

5. Dip each bread triangle into the batter, ensuring it’s fully coated.

6. Heat oil in a pan. Fry the coated bread pieces until golden brown.

7. Drain on paper towels and serve hot.

5. Moong Dal Pakora

These fritters are made from soaked and ground moong dal, mixed with spices and deep-fried.

Ingredients:

• 1 cup moong dal (split green gram), soaked for 4 hours

• 1 inch ginger, chopped

• 2 green chilies, chopped

• Handful of coriander leaves, chopped

• 1/2 teaspoon cumin seeds

• Salt, to taste

• Oil, for deep frying

Instructions:

1. Drain the soaked moong dal and grind it coarsely with ginger and green chilies, using minimal water.

2. Transfer the mixture to a bowl. Add chopped coriander leaves, cumin seeds, and salt. Mix well.

3. Heat oil in a pan. Drop small portions of the mixture into the hot oil.

4. Fry until golden and crispy. Drain on paper towels.

These pakora recipes are perfect for enjoying with a cup of tea or as appetizers during gatherings. Feel free to experiment with different vegetables and spices to create your own variations.