A Pakistani snack platter is incomplete without an assortment of Pakoras/fritters. Being vivid enthusiasts of this local goodness, we at 704 Kitchen cherish this snack every time. This recipe is from the Mrs. and one that she takes pride in. A simple batter, veggies, and some deep frying makes for the crispiest and one of our most favorite snacks. The trick to making perfect Pakora, in Mrs.’s opinion includes: mixing the batter vigorously and letting it sit, have a well-heated but not smoking oil, and adding love to the cooking process.
Below, we share the vegetables that we generally use while making Pakoras, but this batter would also work well with spinach, whole green chillies, or, even bread pieces. The options can be endless! How do you like your Pakoras?
- Gram Flour (Besan) – 1 Cup
- Green Chillies – 2 (Medium)
- Red Chilli flakes – 1 tbsp
- Cumin Seends (Zeera) – 1 tbsp
- Salt – To-taste
- Cauliflower – Handful
- Potato – 1
- Onion – 1
- Cooking Oil for Deep Frying
- Add oil to a wok or deep pot. Put on medium flame to heat up. *
- Finely chop 2 Green Chillies.
- Mix 1 cup Gram Flour (Besan), 1 tbsp Red Chilli flakes, 1 tbsp Cumin seeds (Zeera), chopped Green Chillies and Salt.
- Add water to make a thick batter (watch video for consistency of batter). Let the batter sit for 15 minutes minutes.
- Chop Chunks of Cauliflower
- Make thin slices of Potato
- Make thin slices of Onion
- Dip Cauliflower in batter, deep fry until golden brown.
- Dip Potato slices in batter, deep fry until golden brown.
- Dip Onion in batter, deep fry until golden brown.
*since this video tutorial, we have successfully tried making Pakoras in a frying pan with much less oil. It works pretty well and is our go-to method of frying when we don’t want to use more oil. We do, however, believe in making foods in their authentic format. Therefore, deep-frying yields the best Pakoras.