Introduction
In today’s fast-paced world, we all seek a balance between healthy eating and satisfying cravings. The versatility of the humble pakora has made it a popular choice for many across the globe. Whether you are a vegetarian or non-vegetarian, these mouth-watering recipes will surely cater to your taste buds. In this article, we have assembled ten delightful pakora recipes that will leave your taste buds craving for more.
1. Classic Onion and Potato Pakoras
Starting off with the traditional favorite, onion and potato pakoras are a staple in every Indian household. The combination of two everyday vegetables transforms them into an irresistible snack that can be served hot with a tangy tamarind chutney. This recipe yields 10-12 medium-sized pakoras and takes approximately 30 minutes to prepare and cook.
Ingredients:
– 1 cup besan (chickpea flour)
– 1 large potato, peeled and diced
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– ½ teaspoon cumin seeds
– ¼ teaspoon asafoetida (hing)
– Salt to taste
– Oil for deep frying
Instructions:
1. In a bowl, mix the besan with salt and add water little by little, stirring continuously until you reach a thick pouring consistency. Set aside.
2. Boil the diced potatoes in water for 5 minutes or until they are fork-tender. Drain and cool down slightly before adding them to the batter.
3. Combine the chopped onion, green chili, cumin seeds, asafoetida, and potatoes with the batter. Adjust seasonings if needed.
4. Heat oil in a frying pan or wok for deep-frying. Using your hands, shape the pakoras into desired sizes (roughly 1-inch balls) and gently slide them into the hot oil. Deep-fry until golden brown on both sides.
5. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve hot with your favorite chutney or sauce.
2. Paneer Pakoras
The combination of paneer and besan in these mouth-watering pakoras elevates them to a whole new level. These crispy snacks are not only tasty but also high in protein, making them an ideal choice for vegetarians or health enthusiasts. They take approximately 40 minutes to prepare and cook and yield about 12-15 medium-sized pakoras.
Ingredients:
– 250 grams of paneer (cottage cheese)
– 2 cups besan (chickpea flour)
– ½ cup plain flour (maida)
– ¼ teaspoon asafoetida
– 1 teaspoon red chili powder (adjust according to taste)
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala powder
– Salt to taste
– Oil for deep frying
Instructions:
1. Cut the paneer into cubes and set aside.
2. In a large bowl, mix the besan, plain flour, asafoetida, red chili powder, turmeric powder, garam masala powder, and salt. Slowly add water to the mixture while stirring continuously until you achieve a thick pouring consistency. Add the paneer cubes and gently mix everything together without crushing them.
3. Heat oil in a deep-frying pan or wok for deep-frying. Using your hands, shape small balls from the batter and carefully slide them into the hot oil one by one. Fry until golden brown on both sides.
4. Remove using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with chutney or sauce of your choice.
3. Mixed Vegetable Pakoras
This delightful variation on the classic pakora recipe brings together an array of vegetables, making it not only delicious but also a great way to get your daily dose of vitamins and minerals. This versatile recipe takes about 40 minutes to prepare and yields approximately 12-15 medium-sized pakoras.
Ingredients:
– 1 large onion, finely chopped
– 1 green bell pepper, seeded and diced
– ½ cup cabbage, shredded
– ½ cup cauliflower florets
– 2-3 green chilies, finely chopped
– Salt to taste
– Oil for deep frying
Instructions:
1. In a bowl, combine the chopped onion, bell pepper, cabbage, cauliflower, and green chilies. Add salt to taste.
2. Heat oil in a deep-frying pan or wok for deep-frying.
3. Working one vegetable at a time, gently slide each into the hot oil. Fry until golden brown on both sides.
4. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with chutney or sauce of your choice.
4. Cheese and Mushroom Pakoras
Bringing together two flavors that complement each other, this unique variation on pakoras is a fusion of cheese and mushrooms. These scrumptious treats are perfect for those who appreciate a more sophisticated palate. They take approximately 35 minutes to prepare and cook, yielding about 12-15 medium-sized pakoras.
Ingredients:
– 100 grams of processed cheese, cut into cubes
– 1 cup mushrooms, cleaned and sliced
– 2 cups besan (chickpea flour)
– ¼ teaspoon asafoetida
– 1 teaspoon red chili powder (adjust according to taste)
– 1 teaspoon turmeric powder
– Salt to taste
– Oil for deep frying
Instructions:
1. In a large bowl, combine the cubed cheese and sliced mushrooms. Add asafoetida, red chili powder, turmeric powder, and salt to the mixture. Mix everything together without crushing the cheese or mushrooms.
2. Heat oil in a deep-frying pan or wok for deep-frying. Working one vegetable at a time, gently slide each cheese-mushroom combination into the hot oil. Fry until golden brown on both sides.
3. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with chutney or sauce of your choice.
5. Corn Pakoras
These delightful corn pakoras are not only crispy but also packed with the health benefits that come from this versatile vegetable. With a slightly sweet taste, these treats pair wonderfully with tangy chutneys and sauces. They take about 30 minutes to prepare and cook, yielding approximately 12-15 medium-sized pakoras.
Ingredients:
– 2 cups corn kernels (fresh or frozen)
– 2 cups besan (chickpea flour)
– ¼ teaspoon asafoetida
– 1 teaspoon red chili powder (adjust according to taste)
– 1 teaspoon turmeric powder
– Salt to taste
– Oil for deep frying
Instructions:
1. In a large bowl, mix the corn kernels with besan, asafoetida, red chili powder, turmeric powder, and salt. Gently combine everything together without crushing the corn kernels.
2. Heat oil in a deep-frying pan or wok for deep-frying. Carefully slide each corn mixture into the hot oil one by one and fry until golden brown on both sides.
3. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with chutney or sauce of your choice.
6. Aloo Tikki Pakoras
Another twist on traditional pakora recipes, these crispy aloo tikkis are shaped into small balls and deep-fried until golden brown. This innovative approach makes for a satisfying snack that is sure to leave everyone wanting more. They take approximately 50 minutes to prepare and cook, yielding about 12-15 medium-sized pakoras.
Ingredients:
– 3 large potatoes, boiled and mashed
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– ½ cup peas (boiled)
– 2 teaspoons ginger-garlic paste
– Salt to taste
– Oil for deep frying
Instructions:
1. In a bowl, combine the mashed potatoes, onion, green chilies, peas, and ginger-garlic paste. Add salt to taste and mix well.
2. Divide the mixture into equal portions and shape them into small balls. Set aside.
3. Heat oil in a deep-frying pan or wok for deep-frying. Gently slide each aloo tikki ball into the hot oil, making sure they do not stick together. Fry until golden brown on both sides.
4. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with chutney or sauce of your choice.
7. Banana Pakoras
Adding a sweet twist to this traditional Indian snack, these banana pakoras are not only delicious but also packed with nutrients that come from the fruit itself. These golden brown treats can be served as a dessert or even as an anytime snack. They take approximately 40 minutes to prepare and cook, yielding about 12-15 medium-sized pakoras.
Ingredients:
– 3 ripe bananas, sliced into rounds
– 1 cup besan (chickpea flour)
– ¼ teaspoon asafoetida
– ½ teaspoon red chili powder (adjust according to taste)
– 1 teaspoon ginger-garlic paste
– Oil for deep frying
Instructions:
1. In a large bowl, mix the sliced bananas with besan, asafoetida, red chili powder, and ginger-garlic paste. Gently combine all the ingredients without crushing the banana slices.
2. Heat oil in a deep-frying pan or wok for deep-frying. Carefully slide each banana mixture into the hot oil one by one and fry until golden brown on both sides.
3. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with honey or any other sweetener of your choice.
8. Bread Pakoras
This unique variation on pakoras features bread as its main ingredient, giving it a distinctive taste and texture that differentiates itself from regular vegetable-based recipes. These crispy treats are perfect for those who love experimenting with their snack options. They take approximately 30 minutes to prepare and cook, yielding about 12-15 medium-sized pakoras.
Ingredients:
– 4 slices of white bread (cut into small triangles)
– 1 cup besan (chickpea flour)
– ¼ teaspoon asafoetida
– Salt to taste
– Oil for deep frying
Instructions:
1. In a large bowl, combine the cubed bread pieces with besan, asafoetida, and salt. Mix well without crushing the bread into crumbs.
2. Heat oil in a deep-frying pan or wok for deep-frying. Gently slide each bread piece into the hot oil one by one and fry until golden brown on both sides.
3. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with chutney or sauce of your choice.
9. Vegetable Roti Pakoras
This recipe brings together two popular Indian dishes – rotis and pakoras, resulting in a flavorful and satisfying snack. The soft roti is folded into an envelope shape and then deep-fried until golden brown for a delightful twist on traditional pakoras. They take approximately 40 minutes to prepare and cook, yielding about 12-15 medium-sized pakoras.
Ingredients:
– 6 chapatis (rotis)
– 3 large potatoes, boiled and mashed
– ½ cup green peas (boiled)
– Salt to taste
– Oil for deep frying
Instructions:
1. Place a roti on a clean surface and spread a generous layer of mashed potato evenly across the entire surface. Add a layer of boiled peas on top and sprinkle with salt.
2. Gently roll the roti into an envelope shape, ensuring that the filling is secure inside. Repeat this process for all the remaining chapatis.
3. Heat oil in a deep-frying pan or wok for deep-frying. Carefully slide each vegetable-stuffed roti into the hot oil one by one and fry until golden brown on both sides.
4. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with chutney or sauce of your choice.
10. Fish Pakoras
For those who enjoy fish, this recipe combines the flavors of pakoras and fried fish for a unique twist on traditional Indian snacks. The addition of fish adds protein to this already versatile dish while still retaining its distinct taste and texture. They take approximately 35 minutes to prepare and cook, yielding about 12-15 medium-sized pakoras.
Ingredients:
– 400 grams of boneless fish fillets (cut into cubes)
– 2 cups besan (chickpea flour)
– ¼ teaspoon asafoetida
– ½ teaspoon red chili powder (adjust according to taste)
– 1 teaspoon turmeric powder
– Salt to taste
– Oil for deep frying
Instructions:
1. In a large bowl, mix the fish cubes with besan, asafoetida, red chili powder, turmeric powder, and salt. Gently combine everything together without crushing the fish.
2. Heat oil in a deep-frying pan or wok for deep-frying. Carefully slide each fish mixture into the hot oil one by one and fry until golden brown on both sides.
3. Remove from the oil using a slotted spoon onto absorbent paper towels to drain excess oil. Serve with chutney or sauce of your choice.
Conclusion
These ten mouth-watering pakora recipes offer an array of flavors and textures that will satisfy your cravings while providing a delightful twist on traditional Indian snacks. With their versatility and ease of preparation, you can now enjoy a different pakora treat every time you get the urge to indulge in this scrumptious treat.