Pakora
Published
Pakoras have always been one of my favorite snacks—they’re crispy, flavorful, and perfect with a hot cup of chai. Made with chickpea flour and simple ingredients like potatoes and onions, this pakora recipe is naturally gluten-free and easy to pull together in just a few steps. Whether I’m frying them fresh for a cozy night in or air-frying a batch for a lighter version, they always turn out golden, crunchy, and so satisfying.
These crispy little fritters come together with chickpea flour, rice flour, warm spices, and fresh veggies like spinach and chili—and they’re always a hit in my house. The batter takes just a few minutes to mix, and the whole recipe is ready in about 25 minutes. It’s one of those naturally gluten-free snacks that feels a little extra special but is super easy to make whenever the craving hits.
Gluten-Free Cooking Tips
- The batter should be thick enough to coat the vegetables without dripping. I aim for a soft, scoopable texture that holds its shape when dropped into the oil. If it feels too loose, I just stir in a little more chickpea flour until it thickens up.
- If the batter is too thick, add more water a tablespoon at a time. If too thin, add a little more chickpea flour. The batter should form a soft paste and coat the vegetables without dripping.
Pakora
Ingredients
- 1 cup chickpea flour
- 1/4 cup rice flour
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin powder
- 1/2 cup water, adjust as needed
- 1 1/2 cups potato, peeled and grated (squeeze out excess water with your hands)
- 1/2 cup onion, grated
- 1/2 cup chopped spinach
- 2 tablespoons cilantro, chopped
- 1 red or green chili, chopped
- Oil for frying
Instructions
- In a bowl, whisk together chickpea flour, rice flour, coriander powder, turmeric, chili powder, garam masala powder, salt, and cumin powder.
- Gradually add water, stirring until a thick batter forms (like a soft paste).
- Fold in the potato, onion, spinach, cilantro, and chili, ensuring they are well-coated.
- Heat oil in a deep pan over medium heat until hot (about 350°F). Drop spoonfuls of batter into the hot oil, frying in batches to avoid overcrowding. Fry for 3–4 minutes per side until golden brown and crispy.
- Remove and drain on paper towels. Serve warm and enjoy.
Notes
- To bake: place them on a parchment-lined baking sheet, brush with oil, and bake at 400°F for 20–25 minutes, flipping halfway. For air-frying, cook at 375°F for 12–15 minutes, shaking the basket midway.
- Rice flour helps make the pakoras crispier. If you don’t have it, you can replace it with cornstarch or more chickpea flour, but they may be slightly softer.
- Swap out the vegetables: Use cauliflower, bell peppers, zucchini, eggplant, or shredded carrots. Make sure to slice them thinly for even cooking.
- It’s best to mix the batter fresh, but you can prep the dry ingredients ahead of time and add water and vegetables just before frying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Pakora Step by Step
Gather the Ingredients: Gather all the ingredients together.
Combine the dry ingredients: In a large mixing bowl, combine 1 cup chickpea flour, 1/4 cup rice flour, 1/2 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp chili powder, 1/2 tsp garam masala powder, 1/2 tsp salt, and 1/4 tsp cumin powder. Whisk everything together until well blended.
Add the water: Slowly pour in 1/2 cup water, stirring continuously until a thick, soft paste forms. If the batter feels too thick or dry, add a little more water, one tablespoon at a time.
Add the vegetables: Next, add 1 1/2 cups peeled and grated potato (make sure to squeeze out any excess water), 1/2 cup grated onion, 1/2 cup chopped spinach, 2 tablespoons chopped cilantro, and 1 chopped red or green chili. Stir well until all the vegetables are fully coated in the batter.
Fry the pakoras: Heat oil for frying in a deep pan over medium heat until it reaches around 350°F. Using a spoon or your hands, gently drop small portions of the batter into the hot oil, working in batches to avoid overcrowding. I’ve made that mistake before and ended up with unevenly cooked, soggy pakoras. Give them some space to cook—frying in batches keeps the oil hot and ensures every pakora turns out golden and crispy. Fry each pakora for 3–4 minutes per side.
Drain excess oil: Once cooked, transfer to a plate lined with paper towels to drain off any excess oil.
Serve and enjoy: Serve warm with your favorite chutney or dip—and enjoy!
Serving Suggestions
I love serving these pakoras hot and crispy, straight from the pan with a side of mint chutney or a drizzle of tamarind sauce. They’re perfect for dipping, snacking, or pairing with a cup of masala chai on a cozy afternoon. If I’m doing a whole Indian spread, I’ll serve these before enjoying some dairy-free butter chicken. Sometimes I’ll add a squeeze of lemon or serve them alongside a simple yogurt dip for a little extra tang. Whether it’s a weekend snack or a fun appetizer for friends, they always disappear fast.
Storage Instructions
If you have leftovers, pakoras can be stored in an airtight container in the fridge for up to 3 days.
To bring back that crispy texture, I like to reheat them in the oven at 375°F for about 8–10 minutes, or pop them in the air fryer at 350°F for 5 minutes. I don’t recommend microwaving them or they’ll be a bit soggy, but a quick reheat in the oven makes them taste almost as good as fresh.
