Pakora: the flavorful and effortless Indian appetizer recipe

Total time: 30 Min
Difficulty: Low
Serves: 12 people
By Cookist
For pakora
All-purpose flour
150 gr (1 cup)
Rice flour
20 gr (2 tbsp)
125 ml (1/2 cup)
Baking soda
3 gr (1/2 tsp)
Sea salt
4 g (1 tsp)
chili flakes
3 gr (1 tsp)
Cumin seeds
2 gr (1 tsp)
red onion, chopped
Red bell pepper, chopped
green chili, chopped
garlic, chopped
cilantro, chopped
5 gr (3 tbsp)
125 ml (1/2 cup)
Vegetable oil, for frying
for chutney (optional)
1 clove
Green chili
1 small bunch
Apple cider vinegar
15 ml (1 tbsp)
Lemon juice
15 ml (1 tbsp)
Sea salt
2 gr (1/2 tsp)
30 ml (2 tbsp)
chili flakes
3 gr (1 tsp)
Tomato puree
30 gr (2 tbsp)

Every culture has their own version of a vegetable fritter. And these ones are definitely one of our favorites. Pakora is a quick and easy Indian recipe, a crispy vegetable fritter, often served as a snack. These tasty bites might be small, but they’re packed with flavor, and also have a crispy crunch with each bite. It’s easy to modify to your taste preference, and you can use any vegetables you have on hand. If you don’t count frying, then these are actually healthy for you, thanks to all the veggies inside.

What are Pakoras?

Pakoras are savory vegetable fritters, fried in oil. They originate from India, and are often enjoyed as a snack or appetizer. They’re served with chutneys, which serve as a dipping sauce. A mint chutney is especially popular if the Pakora is spicy!

Many folks use pakora and bhaji interchangeably, and in some sense, they are the same. Pakora refers to vegetables fried in a batter, whereas bhaji refers to anything fried. So, for instance, and onion bhaji could be a pakora, and it will also mean fried onion.


How to make Pakora

Pakoras are quick and easy to make. The batter ingredients are all mixed into one bowl, and left to rest. In the meanwhile, a quick chutney is created using a blender. The batter is dropped into hot oil and fried until crispy and golden.

Tips for the Best Pakoras

– Don’t overmix the batter, otherwise the pakoras will be dense and hard.

– Pakoras should be punchy in flavor. So, add flavor where you can, a little bit of cayenne here, garam masala there, and so on.

– While onion is the most popular vegetable to use for Pakoras, it’s best to use quick-cooking veggies like potatoes, cauliflower, carrots, and spinach.

To prevent sogginess, drain the fried pakoras on a grid over a baking tray instead of using towel paper.

What to serve with Vegetable Pakoras

Serve the Pakoras as a side dish or appetizer. In India, these crispy Vegetable Pakoras are often enjoyed with a milky masala chai.

They’re also served with chutneys like mint, tamarind, or ketchup, condiments that you will find in most Indian homes.

How to store Pakora

Store the pakoras at room temperature for up to 2 hours, or in an airtight container in the fridge for up to 4 days.



Chop half of the onion, bell pepper, green chili, garlic cloves and fresh cilantro. Set aside. In a bowl combine all-purpose flour, rice flour, yogurt, baking soda, chili flakes, cumin and chopped vegetables.


Season with sea salt and mix well adding water gradually to obtain pakora batter. Let rest for 15 minutes.


Meanwhile, prepare chutney (optional): Place all chutney ingredients except tomato puree and chili flakes into the food processor and process until blended.


Pour the received mixture into the bowl with tomato puree, add chili flakes and stir to combine.


Heat oil in a pan over medium heat. Add several spoons of batter to the hot oil.


Fry for about 4 mins until golden and crispy. Repeat, frying the remaining mixture in batches. Arrange pakora and chutney on a platter and serve immediately.


Make sure the oil is at the right temperature of 375°F. If it’s too hot, the pakoras will burn before cooked through. If it’s not hot enough, it will absorb too much oil and be greasy.

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