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Golden-brown pakoras arranged on parchment paper over a dark wooden board, served with a bowl of creamy white dipping sauce and fresh herbs.
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Pakora

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.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Indian
Keyword: pakora
Servings: 4 servings
Author: Sabine Venier

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

Serving: 1serving | Calories: 229kcal | Carbohydrates: 42g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 362mg | Potassium: 661mg | Fiber: 6g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 20mg | Calcium: 38mg | Iron: 3mg