Pakoras
Crisp-edged fritters with a spiced chickpea batter that puffs around shredded vegetables, offering crunchy, savory bites perfect for tea or a starter. The batter stays light and airy while spices and fresh herbs give each pakora depth and brightness.
1 ½ cup chickpea flour
¼ cup rice flour
½ tsp baking powder
½ tsp turmeric
1 tsp garam masala
¼ tsp cayenne pepper
1 tsp salt
¾ cup water
1 cup onion, thinly sliced
1 cup potato, coarsely grated and patted dry
1 cup cauliflower, small florets, chopped fine
1 cup spinach, roughly chopped
¼ cup cilantro, chopped
1 green chili, finely chopped, optional
1 tbsp ginger, grated
1 tsp ajwain or cumin seeds
2 cup oil, for shallow/deep frying
1 lemon, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Coconut Chutney
A bright, cooling South Indian chutney with fresh coconut and lime, finished with a hot mustard-and-curry leaf tempering for aroma and crunch. Quick to grind and lively alongside dosas, idli, or grilled meats.
Mushroom Matar
Earthy mushrooms and sweet green peas simmered in a fragrant, lightly spiced tomato-onion gravy — comforting and bright. Quick to make yet layered with classic Indian spices for satisfying weeknight dinner flavor.
Kadai Chicken
A bold, spice-forward chicken curry finished with crisp bell peppers and a coarsely ground kadai masala that gives each bite a fragrant, toasted warmth. Bright tomato and charred peppers keep the sauce tangy and lively while the chicken stays juicy and tender.