Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Pakistan! These golden, crispy pakoras are not just a snack – they're a sensational experience that combines crunchy textures, bold spices, and an explosion of flavors that will leave you craving more. Whether you're a street food enthusiast or a curious home cook, this recipe promises to unlock the secret to creating the most addictive, perfectly fried pakoras that will become an instant favorite at your dining table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Pakistani
Serves: 4 servings
Ingredients
- 1 cup chickpea flour (besan)
- 1 medium onion, thinly sliced
- 1 medium potato, thinly sliced
- 1-2 green chilies, chopped
- 1 teaspoon cumin seeds
- Salt to taste
- Water as needed
- Oil for frying
- 1 cup fresh cilantro
- 1 tablespoon lemon juice
- Salt to taste (for chutney)
Instructions
- In a large mixing bowl, combine chickpea flour, cumin seeds, chopped green chilies, and salt. Mix dry ingredients thoroughly.
- Gradually add water to the flour mixture, whisking to create a smooth, thick batter without lumps. The consistency should be similar to pancake batter.
- Thinly slice onions and potatoes into uniform pieces, ensuring they are roughly similar in thickness for even cooking.
- Fold the sliced onions and potatoes into the prepared batter, ensuring each piece is completely coated.
- Heat vegetable oil in a heavy-bottomed pan or deep skillet to medium-high temperature (around 350°F/175°C).
- Using a spoon or your hand, carefully drop small portions of the vegetable-batter mixture into the hot oil, ensuring they do not overcrowd the pan.
- Fry pakoras for 3-4 minutes, turning occasionally, until they become golden brown and crispy on all sides.
- Remove pakoras using a slotted spoon and drain excess oil on paper towels.
- For green chutney, blend fresh cilantro, green chilies, lemon juice, and salt in a food processor until smooth.
- Serve hot pakoras immediately with freshly prepared green chutney, garnished with additional cilantro if desired.
Tips
- Batter Consistency is Key: Aim for a smooth, thick batter without lumps – it should coat the back of a spoon easily.
- Oil Temperature Matters: Use a cooking thermometer if possible. The ideal frying temperature is 350°F (175°C) for crispy, non-greasy pakoras.
- Don't Overcrowd the Pan: Fry pakoras in small batches to maintain oil temperature and ensure even cooking.
- Slice Vegetables Uniformly: Thin, consistent slices help the pakoras cook evenly and create a perfect texture.
- Drain Excess Oil: Always use paper towels to remove excess oil, keeping your pakoras crisp and not soggy.
- Serve Immediately: Pakoras are best enjoyed hot and fresh, right after frying.
- Experiment with Spices: Feel free to add additional spices like garam masala or ajwain for extra flavor complexity.
- Make Ahead Tip: Prepare the batter in advance and keep it refrigerated for up to 2 hours before frying.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
