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Assorted Pakoras
Pakoras are made with a variety of sliced or chopped vegetables such as potatoes, onions, eggplants, or zucchinis coated with seasoned chickpea batter and deep fried. When I asked my family, what comes to their minds when they think of Pakoras, my husband thought of eating hot pakoras with a cup of tea on a rainy day; my son thought of a fun-filled eating spree day; and my daughter thought of potatoes because she loves pakoras made with potatoes.

No matter what comes to your mind when you think of parkoras, one thing will never change that pakoras are perfect snack or appetizer on any day. Pakoras are easy to cook and goes best with tomato ketchup or Indian green chutney.

Happy Cooking!
Serves 5 to 6
1 large, peeled and cut into thin round slices
1 cup, finely chopped
Rice Flour (Optional)
2 tablespoons, if not using then replace with 2 tablespoons of chickpea flour
Turmeric Powder
1/4 teaspoon
Coriander Powder
1/4 teaspoon
Ginger-Garlic Paste
1/4 teaspoon
1 and 1/4 teaspoons
Canola Oil
4 cups (8 oz cup)
Egg Plant
2 small or 1 medium, cut into thin slices
Gram Flour
1 cup (8 oz cup)
Carom Seeds
1/4 teaspoon
Red Chili Powder
1/4 teaspoon
Chaat Masala
1/2 teaspoon
Thai Chili (Optional)
1, finely chopped
1/2 cup (8 oz cup)
Step 1
Pour the chickpea flour in a bowl. Add the turmeric powder, coriander powder, red chili powder, chaat masala, ginger-garlic paste, and salt to the chickpea flour and mix well.
Step 2
Slowly add water to the dry ingredients and mix well to form a thick and smooth batter.
Step 3
In a deep wok or a pan, heat the oil over high heat. You can use canola oil or another oil of your choice for frying.
Step 4
Start with making potato and egg plant pakoras. You can use any vegetable of your choice for making pakoras, such cauliflower, zucchini, or chopped spinach.

Coat the potato and egg plant slices with the batter and drop them slowly in the hot oil. Lower the heat to medium to let the potato/egg plant pakoras cook properly. Depending on the size of your frying wok/pan, you can fry about 8 slices or more at a time.
Step 5
In 2-3 minutes, the pakoras will turn slightly golden brown. Set the heat to medium-high to maintain the temperature of the oil. Then, with the help of a spatula or a spoon, gently flip the pakoras and fry on the other side for about 2-3 minutes or until golden brown.
Step 6
Take the pakoras out of oil, and spread them on a tissue paper to absorb extra oil. Set the heat back to high until you add the next batch of pakoras. Similarly, fry all of the potato and egg plant slices.
Step 7
Add the chopped onions and green chili (if using) to the left over chickpea flour batter. Mix well.
Step 8
Add a spoonful of chopped onions mixed with batter at a time and drop gently in the hot oil. Again, depending on the size of the frying pan/wok, you can fry about 6 – 8 onion pakoras at a time.
Step 9
The next steps for frying onion pakoras are same as frying potato and egg plant pakoras. Follow the steps 5 and 6 to fry all your onion pakoras.
Step 10
Serve hot pakoras with tomato ketchup or green chutney.

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