Indian · Indian
Pakora Recipe
Crisp mixed pakoras — onion, potato, spinach, or whatever veggie you have. Monsoon chai's best friend.
Ingredients
- 1.5 cups besan (gram flour)
- 2 tbsp rice flour (for crispness)
- 1 onion, sliced
- 1 potato, thinly sliced
- Handful of spinach leaves
- 1 tsp ajwain
- 1 tsp red chilli powder
- 1/2 tsp haldi
- Water to make thick batter
- Oil for frying
- Salt to taste
How to Make Pakora
- Mix besan, rice flour, ajwain, chilli, haldi, salt in a bowl.
- Add water slowly to make thick, lump-free batter (dropping consistency).
- Dip each veggie in batter, ensure full coating.
- Heat oil till hot. Slide pakoras gently. Fry on medium heat 3–4 mins per side till golden.
- Drain on paper. Serve hot with green chutney, tamarind chutney, or masala chai.
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Rani's Tip: Rani's rainy-day favourite — uses up aging onions, potatoes, spinach in one crispy assembly. Kids approved.
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