Pakora Recipe (With Potatoes)
This pakora recipe (with potatoes) is a traditional Pakistani recipe for fritters made with gram flour, onions, potatoes, spices, and herbs.
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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)
Notes
Green Chillies - I use serrano chilies, which are spicier than jalapenos. Depending on the level of heat you want, Thai chilies are for when you want your pakoras super spicy, serrano gives a good kick but won't send smoke out your ears, and jalapenos are for when you want less heat. If you wish to make the pakoras really mild, deseed the chilies.
Curry leaves - These are available at specialty Asian stores and add flavor to many Asian recipes. I love them in my pakoras, but they're optional. If you decide to get a bunch, they store well in the freezer.
Water - Adding cold water will help make your batter crispier.
Potatoes - To be cooked, the potatoes must be very finely chopped—almost the same size as the onions.
Frying - When spooning the batter into the oil to fry, remember that they will increase a little bit in size as they cook due to the baking soda. If they are too big, then sometimes the inside doesn't get cooked through, so it's best to keep them in smaller sizes until you get the hang of making them.
Nutrition
Serving: 1servingCalories: 421kcalCarbohydrates: 30gProtein: 8gFat: 31gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 430mgPotassium: 417mgFiber: 6gSugar: 5gVitamin A: 276IUVitamin C: 58mgCalcium: 41mgIron: 2mg
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