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Pakoras are created by taking one or two ingredients and dipping them in a batter of gram flour and then deep-frying them. When onions, on their own, are prepared in the same way, they are known as onionbhaji. A version of pakora made with wheat flour, salt, and tiny bits of potato or onion (optional) is called noon bariya (nūn=salt) typically found in eastern Uttar Pradesh in India.In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. Pakoras are popular across Pakistan, where they generally resemble those found in India. They are sometimes served in a yoghurt based curry. Pakoras are also encountered in Afghan cuisine. In China, they are called pakoda.

Prep time:
Cook time:
Servings: 4


  • · 1 cup besan (gram flour)
  • · 1 tablespoon of coriander powder (dhania)
  • · 1 teaspoon cumin powder(jeera)
  • · 2 chopped green chilies
  • · 2 tablespoons chopped cilantro (hara dhania)
  • · 1tsp of garam masala
  • · 1tsp of chunky chaat masala
  • · 1tbsp of hot oil
  • · 1 teaspoon salt adjust to taste
  • · 3/4 cup of water (Use water as needed)
  • · Oil to fry-8-10 tbsp
  • · 1 small potato, sliced thin
  • · 1 brinjal thin slices
  • · 1 onion , sliced thin


  1. Mix all the dry ingredients together: besan, all spices,hot oil and salt. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter)
  2. Next, add the green chilies and cilantro. Mix well.
  3. Heat the oil in a skillet on medium high heat.
  4. Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.
  5. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
  6. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
  7. Repeat this process. The crispy, delicious pakoras are ready to serve.
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