Nutritious

Menu

Crispy Comfort: Pakora

/ 20 Comments
Jump to Recipe Print Recipe

It been awhile since I shared a recipe, but here is a recipe that brings satisfaction after eating it. Pakora, the beloved Indian fritters, are not just a treat for the taste buds but also pack a punch when it comes to nutrition. Especially with the inclusion of chickpea flour as a key ingredient. Not to mention the spices added, and olive oil. Whether enjoyed as a quick snack, appetizer, or part of a festive meal, pakoras never fail to delight the taste buds. Join us as we dive into the art of making these delectable treats from scratch, sharing tips and tricks along the way to ensure crispy perfection in every bite. Get ready to elevate your snacking experience and transport your senses to the bustling bazaars of India with our mouthwatering pakora recipe.

The Power of Chickpea Flour:

At the heart of every pakora lies chickpea flour, also known as besan. This gluten-free flour is not only versatile but also a nutritional powerhouse. Packed with protein, fiber, vitamins, and minerals, chickpea flour adds both texture and nutrition to these crispy delights. As it is considered a good carbohydrate source. Learn the 5 healthy carbohydrates choices.

Fried with Olive Oil

I used Olive oil to fry my Pakoras. I did not deep fried them, but they were somehow soaked in the generous amount of olive oil in frying pan. Olive Oil is my go to in everything in the kitchen, including salads, frying, and sautéing. They are amazing for their benefits and I already shared them in Are you Cooking with Olive Oil?

Dr. Berg shared a really good alternative of vegetable oils, especially when it comes to frying.Feel free to use any 🙂 

Pakora

Indulge in the crispy goodness of homemade pakoras with our tantalizing recipe! These savory fritters, bursting with aromatic spices and fresh vegetables, are perfect for cozy evenings or festive gatherings. Delight your taste buds with every bite of these irresistible treats, sure to become a family favorite!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Servings 6 people

Ingredients
  

  • 1 medium size Potato
  • 1 medium size Red Onion
  • 1 Green Onion
  • Parsley
  • 3 Garlic clove
  • Coriander
  • 3 Hot Green Pepper
  • 1.5 cup Chickpeas Flour
  • Spices: Salt, Pepper, Red Pepper, Ground Coriander, Cumin, Paprica, Tumeric
  • Water
  • Olive Oil

Instructions
 

  • Chop all of your chosen veggies into long, thin slices, and put them in a large mixing bowl
  • Add the spices, the amount depends on your liking. I like it spicy, so I add more Red Pepper
  • Add a generous of Ground Coriander
  • Add Chickpeas flour, and give it a good mix
  • Gradually add water, a little at a time, and mix until you achieve a thick batter-like consistency.
  • Heat oil in a pan over medium heat. Once the oil is hot, carefully drop spoonfuls of the pakora batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.
  • Fry the pakoras until they turn golden brown and crispy, flipping occasionally to ensure even cooking.
  • Once the pakoras are cooked to perfection, remove them from the oil using a slotted spoon and drain on paper towels to remove excess oil.
  • Enjoy the crispy goodness of homemade vegetable pakoras with family and friends!

Notes

Feel free to customize the vegetable selection according to your preferences. Other popular options include cauliflower florets, bell peppers, and sliced eggplant.

20 thoughts on “Crispy Comfort: Pakora”

  6. hearing remedy

    Thanks for another great post. Where else could anyone get that kind of information in such an ideal way of writing? I’ve a presentation next week, and I’m on the look for such info.

    Reply
  9. Tianna Willard

    5 stars
    these sound delicious, I love to make them as a side dish to butter chicken or something like that, but always forget how simple they are to make.

    Reply
  16. EILEEN

    5 stars
    As someone on a gluten-free diet I like the fact it is chickpea flour, I think I would part free and part bake this to be more healthy have saved/shared

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating