Pakora Platter

pakora recipe

Pakora also called fritters, pakodi, bhajiya or bhaji is a famous Indian fried snack made mainly using onions and gram flour(besan). Other veggies can be also used to make pakora such as potato, brinjal, chilies, fenugreek leaves (methi), spinach leaves (palak) and paneer. 

For other snack recipe check out:

  1. Bread upma
  2. Potato cheese corn tikka
  3. Hara bhara kabab

Stepwise recipe to make Pakoras:

Instructions:

For Onion Pakora:

  1. In a bowl, add sliced onions.
  2. Into sliced onions add salt, 1/4th teaspoon turmeric and ½ teaspoon ginger garlic paste and ½ teaspoon lemon juice. Mix well by gently squeezing onions with your fingers. Keep it aside for 5 minutes.
  3. Now add ½ cup gram flour (besan) and ¼  cup rice flour to the onions. Mix well. There is no need to add water into the mixture as onions release water, but in case the mixture is dry you can add little water to it. Make sure that the mixture is not very thin or runny. Adding rice flour makes pakoras crispy and also helps in retaining the crispiness of pakoras for a long time.
  4. Heat oil in a deep bottomed pan for frying. When the oil is hot enough, take a small amount of the mixture, make pakoras with your fingers and gently slide into the hot oil. To check whether the oil is ready for frying, gently put a drop of batter in the oil. If the batter sinks, the oil is still not hot enough for frying. If the batter turns blackish instantly, the oil is too hot for frying. In this case, reduce the gas flame. If the batter rises in oil without browning, then it is the right temperature to fry pakoras.
  5. While frying, flip pakoras occasionally so that they are cooked evenly.

For other pakoras: 

  1. In a medium-sized bowl, take ½ cup gram flour (besan). 
  2. Add to it ¼ cup rice flour, ½ teaspoon turmeric powder (haldi), ½  teaspoon ginger garlic paste and salt. Mix well.
  3. Make the batter by adding little water at a time. The consistency of the batter should be semi-thick. It should not be too much watery or too much dry.
  4. Let the batter rest for 5 – 10 minutes.
  5. For making potato pakoras, mix thinly sliced potatoes in the batter. Fry batter coated potato slices in hot oil.
  6. For making brinjal pakoras, mix thinly sliced brinjals in the batter. Fry batter-coated brinjal slices in hot oil.
  7. For making paneer pakoras, mix cubed paneer pieces in the batter. Fry batter coated paneer cubes in hot oil.
  8. For making methi palak pakoras, mix chopped methi and palak with the batter. Take small amounts of this mixture and fry them in hot oil.
  9.  Fry the pakoras till they turn golden.
  10. Take pakoras out in a dish lined with a kitchen towel. This will absorb excess oil from pakoras.
  11. Serve hot with mint chutney, ketchup or schezwan sauce.
Pakora Platter Recipe – A stepwise photo guide to make Pakoras
Prep Time
15 mins
Cook Time
15 mins
 

Here is complete stepwise photo guide on how to make pakoras

Course: Snacks
Cuisine: Indian
Keyword: pakora recipe
Servings: 2 persons
Ingredients
For batter
  • 1 cup gram flour (besan)
  • 1/2 cup rice flour
  • 1/2 teaspoon turmeric powder (haldi)
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon lemon juice
  • salt (as per taste)
For Pakoras
  • 1- 2 medium-sized onions (thinly sliced)
  • 1 – 2 medium – sized potatoes (thinly sliced)
  • 1 – 2 small – sized brinjal/eggplant (thinly sliced)
  • 1/2 cup fenugreek leaves (methi) chopped
  • 1/2 cup spinach leaves (palak) chopped
  • 4 – 5 medium – sized green chilies (hari mirch)
  • 100 grams cottage cheese (paneer) cubed
Other Ingredients
  • oil (for frying)
  • water
Instructions
For Onion Pakoras
  1. In a bowl, add sliced onions.

    Pakora-platter-step1
  2. Into sliced onions add salt, 1/4th teaspoon turmeric and ½ teaspoon ginger garlic paste and ½ teaspoon lemon juice. Mix well by gently squeezing onions with your fingers. Keep it aside for 5 minutes.

    pakora-platter-step2
  3. Now add ½ cup gram flour (besan) and ¼  cup rice flour to the onions. Mix well. Add little water if the mixture is too dry.

    pakora-platter-step3
  4. Heat oil in a deep bottomed pan for frying. When the oil is hot enough, take a small amount of the mixture, make pakoras with your fingers and gently slide into the hot oil.

    Pakora-platter-step4
  5. While frying, flip pakoras occasionally so that they are cooked evenly.

For Other Pakoras
  1. In a medium-sized bowl, take ½ cup gram flour (besan).

  2. Add to it ¼ cup rice flour, ½ teaspoon turmeric powder (haldi), ½  teaspoon ginger garlic paste and salt. Mix well.

  3. Make the batter by adding little water at a time. The consistency of the batter should be semi-thick. It should not be too much watery or too much dry. Let the batter rest for 5 – 10 minutes.

    pakora-platter-step6
  4. For making potato pakoras, mix thinly sliced potatoes in the batter. Fry batter coated potato slices in hot oil.

  5. For making brinjal pakoras, mix thinly sliced brinjals in the batter. Fry batter-coated brinjal slices in hot oil.

  6. For making paneer pakoras, mix cubed paneer pieces in the batter. Fry batter coated paneer cubes in hot oil.

  7. For making methi palak pakoras, mix chopped methi and palak with the batter. Take small amounts of this mixture and fry them in hot oil.

  8.  Fry the pakoras till they turn golden.

  9. Take pakoras out in a dish lined with a kitchen towel. Serve hot with mint chutney, ketchup or schezwan sauce.

    pakora-platter

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