Crisp fritters for chai time
Chopped spinach and onion in a thick, spiced gram-flour batter, fried in spoonfuls until crisp and eaten straight away.
The texture of a pakora comes from using as little water as possible. The vegetables provide most of the moisture; the batter should only just bind them, so it fries crisp instead of puffing up like bread.
What is a pakora?
Pakoras are vegetables coated in a spiced gram-flour batter and deep-fried. Onion, potato, spinach and chilli are the most common in Pakistan, often mixed together. They are the classic iftar snack during Ramadan and a rainy-day favourite with chai the rest of the year.
Ingredient notes and substitutions
Ajwain is traditional in pakora batter; it adds a thyme-like flavour and is said to make fried gram flour easier to digest. A spoonful of rice flour makes the pakoras noticeably crisper. Make the batter just before frying, as the salt keeps drawing water out of the vegetables.
Common mistakes
Adding all the water at once makes a thin batter and pakoras that soak up oil. Oil that is not hot enough has the same effect. Frying too many at once drops the oil temperature, so fry in small batches.
What to serve with it
Serve straight away with green chutney, imli chutney or ketchup, and chai. During Ramadan, pakoras sit alongside dates, samosas and fruit chaat on the iftar table.
Storage and reheating
Pakoras are best eaten fresh. Leftovers can be re-crisped in an oven at 200°C for 5–8 minutes, or added to a yoghurt kadhi.
Frequently asked questions
Why are my pakoras soggy?
The batter is too thin, the oil is not hot enough, or the pan is overcrowded. Use only enough water to bind the vegetables, fry at 175–180°C and cook in small batches.
Can I add other vegetables?
Yes. Sliced potato, onion, cauliflower and whole green chillies are all common. Keep the pieces thin so they cook through in the same time.
