This pakora recipe (with potatoes) is for spicy and crispy Soth Asian fritters made with chickpea flour batter mixed with potatoes, onions, green chilis, spices, and herbs. Every South Asian family has its secret recipe for these savory treats. While the recipes and fillings vary from household to household, the universal love for this delightful snack is constant.
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Pakoras are a quick and easy appetizer or snack, just like potato cheese balls (with chicken). In Pakistan, during the Monsoon season, pakoras are a popular snack to celebrate the coming of rain.
Crispy vegetable pakoras cooked with spinach, baingan (eggplant), and, in my case, green tomatoes are among some of my favorites. My kids also love spinach pakoras and chicken pakoras with tamarind-dipping sauce or raw mango chutney.
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Why you'll love this pakora recipe
- Quick and easy snack or appetizer - This recipe takes 15 minutes to prep and 15 minutes to fry. Enjoy this pakora recipe as a snack or serve it as an appetizer; it's always a crowd-pleaser.
- Versatile recipe - Add your favorite vegetables or proteins to the basic batter. This recipe is a great way to use up leftovers in your fridge.
- Gluten-free & vegan—Gram flour is a great gluten-free option, and all the ingredients in this recipe are perfect for a vegan diet.
Ingredients for the pakora recipe
- Besan—Besan is a South Asian gram flour made with chana dal, also known as split chickpeas or Bengal gram. It differs from the chickpea powder available in most grocery stores, which is made from garbanzo beans.
- Cornstarch - While this is not essential, I like to add it to my pakora recipe to make them crispy and highly recommend using it for best results.
- Baking Soda - A small pinch helps make the pakoras light and fluffy.
- Cumin seeds - I add these in whole for flavor and texture.
- Coriander seeds - You can use these whole or lightly crush them using a mortar and pestle, just enough to break them up.
- Carom seeds—known as ajwain in Pakistan and carom seeds, caraway seeds, or bishops' seed in English—are a favorite ingredient in my pakora recipe and many of my seafood recipes, like tandoori shrimp and my masala fry fish curry.
- Fenugreek leaves are a popular dried Pakistani herb known as kasoori methi. This fragrant herb is used in many recipes, such as aloo palak and mutton karahi.
- Pomegranate seeds—Dried pomegranate seeds, known as anardana, are a popular snack ingredient and give this pakora recipe a nice tangy crunch.
- Curry leaves—For an aromatic finish, Use fresh or dried curry leaves. These work great in snacks, lentils, and vegetables as well.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions for this pakora recipe.
Substitutions & variations
- Use different vegetables - Traditional vegetable pakoras are made with potatoes, spinach, and eggplant, but you can add anything to this basic pakora recipe.
- Try different spices - For a tangier taste, Add some amchur powder to the pakoras and sprinkle some chaat masala on them right after they come out of the frying pan for added flavor.
- Add rice flour—This makes the pakoras crunchy and can be used instead of cornstarch. If you don't have cornstarch or ready-made rice flour, grind two tablespoons of raw rice in a small grinder to make the powder.
- Make soft, fluffy pakoras—If you're in the mood for soft, spongy pakoras, especially if you plan to add them to a curry like Punjabi kadhi, omit the cornstarch and add two tablespoons of full-fat yogurt instead.
How to make this pakora recipe
- First step - Add the besan (chickpea flour), cornstarch and baking soda to a bowl and stir to mix.
- Second step - Add the water and stir till you have a smooth, lump free batter.
- Third step - Mix in the red chili powder and salt.
- Fourth step - Next, add the whole spices and dried herbs.
- Fifth step - Next, mix in the cilantro and curry leaves.
- Sixth step - Follow with the chopped green chili. Dessed it if you want the pakoras less spicy.
- Seventh step - The chopped onions go in next.
- Eighth step - The potatoes will go in last. I like to dice these small so they cook quickly and evenly.
- Ninth step - Preheat the cooking oil and add a small teaspoon of batter as a test run. If it rises to the top of the oil and bubbles form around it, you can start frying the remaining pakoras.
- Tenth step - Spoon in 1 tablespoon of the batter per pakora and fry in batches. Cook on medium heat to ensure they are not too brown on the outside and fully cooked in the center.
- Eleventh step - I cook 5-6 pakoras at a time for best results. You will need to flip them over periodically for an even brown color and overcrowding the pan will not allow for that.
- Twelfth step - Remove the pakoras when they are crispy and evenly browned on all sides. To check and make sure they are cooked through, I like to remove 1 pakora and break it apart to check the center. Do not overcook them or they will taste dry.
Expert Tips
- Use fresh besan - This is a huge factor in your pakora recipe turning out perfect. I store all my dry spices and flours in the fridge to keep them fresh. If your besan has been in your pantry for a while, make sure it isn't discolored or have a stale smell.
- Batch fry a few pakoras at a time - It's best to fry only a few pakoras at a time. Even if your cooking utensil allows for more, putting too many in at once will lower the oil's temperature. If the oil is too hot, the batter won't crisp properly, and the fritters will be soggy.
- The oil temperature must be perfect - The oil should be 375 degrees Fahrenheit before you start cooking the pakoras. You can use a thermometer for help at this point. Once you add the pakoras, the oil temperature will go down a bit, which is perfect to make them crisp and fully cooked on the inside. If your oil get's too hot, reduce the flame to medium or else the pakoras will not be cooked in the center.
- Use cold water to make the batter - Similarly, making the batter with icy water also helps make the pakoras crispy. As the oil works to help evaporate the water, there is less absorbed by the fritters and they are crispy as a result .
Recipe FAQS
Mix the onions, potatoes, green chilies, cilantro and curry leaves and toss them in the cornstarch before adding them to the batter. This will absorb all the moisture and prevent your batter from becoming runny. There is no need to add any extra cornstarch to the batter. If you still aren't pleased with the results, reduce the water by half so you have a more doughy mixture.
Always chop the vegetables by hand. If they're shredded, they release too much water, making the batter runny. Also, add them just before frying the pakoras. The longer they sit in the batter, the more likely it will become watery.
Pakoras are best when eaten fresh, but if you have leftovers, store them in an airtight container for up to 2 days maximum. I don't recommend freezing them as they will become soggy when defrosted. A great option is to make a kadhi recipe (with pakoras) with your leftovers.
The best way to reheat leftover pakoras is in an air fryer at 350 degrees Fahrenheit for 7 minutes or in an oven at 350 degrees Fahrenheit for 20 minutes. Depending on your particular kitchen equipment, results can vary by a few minutes.
Other snack recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Pakora Recipe (With Potatoes)
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Ingredients
- 1 cup chickpea flour (besan)
- ½ teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds (zeera)
- 1 teaspoon coriander seeds (dhania)
- 1 teaspoon dried fenugreek leaves (methi)
- 1 teaspoon carom seeds (ajwain)
- 1 tablespoon pomegranate seeds (anar dana)
- ¼ teaspoon baking soda
- 2 tablespoon cornflour
- 1 green chillies (see notes)
- ¼ large onion
- 2 tablespoon cilantro
- 2 baby potatoes
- 10 curry leaves optional
- ⅔ cup water (see notes)
- 2 cups oil
Instructions
- Mix the besan, cornflour, and baking soda in a bowl and stir to mix.
- Add the water to the dry mix and stir well till there are no longer any lumps.
- Mix in the spice powders, whole spices, and dried herbs in that order and mix.
- Finely dice the onion, potatoes, green chilies, cilantro, and curry leaves (see notes)
- Add all of the chopped fresh ingredients to the prepared batter.
- Heat the 2 cups of oil to 375° F (190° C)
- Add one heaping tablespoon of batter at a time and batch fry the pakoras till they are a medium golden brown (see notes)
Fiona
Hi Nosheen!
Again a wonderful recipe to try at home. My family love your recipes and they’re all simple to make. The Pakora here looks great and I would love to give it a try. Would this recipe work if they were baked in an oven, or done in an air fryer? I try not to deep fry much, but really love crispy veggie Pakora.
Nosheen Babar
Hi Fiona,
Thank you for trying my recipes and your kind words. I have tested the pakoras in the air fryer and wasn’t pleased with the results. The texture is more like a spongy muffin and not crispy. However if that doesn’t bother you feel free to air fry. I haven’t tested this recipe in the oven at all so not sure what the results would be.
Sajid
Yummy pakoras!!
Made these for the second time in a week and I love them! So incredibly simple for such a hearty snack! I will be making these during Ramadan and beyond!
untoldrecipesbynosheen
Thank You Sajid. I'm glad you like them and that your Ramadan is more enjoyable because of them.