What Is Pakora?
Pakora (also pakoda or bhajiya) is one of South Asia’s most beloved fried snacks — vegetables, paneer, or meat dipped in a spiced gram flour (besan) batter and deep-fried until irresistibly crispy. They’re the definitive monsoon snack in India and Pakistan, the go-to party nibble at every South Asian gathering in the UK, and the perfect companion to a cup of masala chai.
The beauty of pakora is its versatility — almost any vegetable works, and the batter is simple to make. The secret is in the batter consistency and oil temperature. All ingredients are available at MasalaMart for UK delivery.
Pakora Varieties
- Onion Pakora — the most popular; thinly sliced onions in spiced batter
- Aloo Pakora — thin potato slices, crispy and satisfying
- Palak Pakora — whole spinach leaves dipped in batter; beautiful and delicate
- Paneer Pakora — cubes of paneer in spiced batter; rich and filling
- Cauliflower Pakora (Gobi Pakora) — florets in batter; great texture
- Bread Pakora — bread slices stuffed with spiced potato and fried; a street food classic
- Mixed Vegetable Pakora — a mixture of whatever vegetables you have
Ingredients for Pakora (Serves 4 as a snack)
For the Batter:
- 200g gram flour (besan/chickpea flour)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp chilli powder
- ½ tsp turmeric
- ½ tsp ajwain (carom seeds) — aids digestion and adds flavour
- ½ tsp garam masala
- 1 tsp salt
- 1 inch fresh ginger, grated
- 2 green chillies, finely chopped
- Large handful fresh coriander, chopped
- 150–170ml cold water
- Pinch of bicarbonate of soda — makes the batter lighter and crispier
For the Vegetables (choose one or mix):
- 2 large onions, thinly sliced (onion pakora)
- 2 medium potatoes, peeled and very thinly sliced (aloo pakora)
- 200g spinach leaves, washed and dried (palak pakora)
- 1 small cauliflower, broken into small florets (gobi pakora)
- 200g paneer, cut into 1cm slices (paneer pakora)
For Frying:
- Vegetable oil for deep frying
How to Make Pakora — Step by Step
Step 1: Make the Batter
Sift gram flour into a large bowl. Add all the dry spices, salt, ajwain, and bicarbonate of soda. Add grated ginger, green chilli, and fresh coriander. Gradually add cold water, whisking as you go, until you have a smooth, thick batter. The batter should coat the back of a spoon thickly — if it drips off quickly it’s too thin; it should fall in a slow, thick ribbon.
Cold water is important: Cold batter hitting hot oil creates a better, crispier crust.
Step 2: Prepare the Vegetables
Onion pakora: Thinly slice onions and mix directly into the batter — the onion juices loosen the batter slightly, which is normal.
Potato pakora: Slice potatoes as thin as possible (use a mandoline if available). Pat dry with kitchen paper before dipping in batter.
Spinach pakora: Ensure leaves are completely dry. Dip individual leaves in batter to coat.
Cauliflower pakora: Blanch florets in boiling water for 2 minutes, drain and dry completely before dipping in batter.
Paneer pakora: Dip paneer slices in batter to coat on all sides.
Step 3: Heat the Oil
Heat oil in a deep pan or wok to 170–180°C. Test by dropping a small amount of batter into the oil — it should rise to the surface and sizzle vigorously within 2 seconds. Too cool and the pakora absorb oil and go greasy; too hot and they brown before cooking through.
Step 4: Fry the Pakora
Carefully lower spoonfuls of batter-coated vegetables into the hot oil. Don’t overcrowd the pan — fry in batches of 5–6. Fry for 3–4 minutes, turning once, until golden and crispy all over. Remove with a slotted spoon and drain on kitchen paper. Serve immediately — pakora lose their crispiness quickly.
Step 5: Double Fry for Extra Crispiness
For restaurant-level crispiness, fry pakora once at 170°C until cooked through (3 minutes), remove and drain. Then fry again at 190°C for 60–90 seconds just before serving. This double-fry technique removes excess moisture and produces an exceptionally crispy crust.
What to Serve with Pakora
- ✅ Mint and coriander chutney (pudina chutney) — the essential pairing
- ✅ Tamarind chutney — sweet and sour; the other classic dip
- ✅ Masala chai — pakora and chai is one of the great food pairings in the world
- ✅ Tomato ketchup — a British-Asian staple that works surprisingly well
- ✅ Raita — cooling yoghurt to balance the heat
Pakora Tips for Perfect Results
- Thick batter: The most common mistake is batter that’s too thin. It should cling thickly to the vegetables.
- Dry vegetables: Excess moisture makes the batter slide off and the pakora go soggy. Pat everything dry before battering.
- Don’t overcrowd: Too many pakora lower the oil temperature and cause greasy, soft results.
- Ajwain in the batter: Carom seeds add flavour and are believed to aid digestion of fried food — a traditional reason for their inclusion.
- Serve immediately: Pakora are best eaten within minutes of frying. If making ahead, double-fry just before serving to restore crispiness.
- Bicarb for lightness: A small pinch of bicarbonate of soda in the batter creates air bubbles that make pakora lighter and less dense.
Pakora for Diwali and Parties
Pakora are one of the most popular party snacks for Diwali, Eid, and South Asian gatherings in the UK. Make the batter ahead and store covered in the fridge for up to 4 hours. Fry fresh batches as guests arrive. A mixed pakora platter — onion, potato, palak, and paneer — makes a beautiful and crowd-pleasing spread.
Where to Buy Pakora Ingredients in the UK
Gram flour (besan), ajwain, Kashmiri chilli, and fresh spices are all available at MasalaMart — delivered across the UK with free delivery on orders over £50.