• Home
  • Articles
  • Recipes For The Tastiest Pakoras To Accompany Your Favourite Drinks

Recipes For The Tastiest Pakoras To Accompany Your Favourite Drinks

onion pakora

When you have a house party, you need to take special care of food and beverages. While beverages you can choose based on your guests' preferences, how do you go about choosing snacks? Luckily, for us Indians, there have always been plenty of options. And fritters or pakoras are all-time favourites

1. Crispy Onion Pakora


250 gm Gram flour (besan)
2 tablespoons Rice flour
Salt to taste
1/2 teaspoon Red chilli powder
1/2 cup Coriander leaves, chopped
2 tablespoons Curry leaves, chopped
250 gm Onion, sliced
100 ml Water
250 ml Hot oil, for frying


Combine gram flour, rice flour, salt, red chilli powder, chopped coriander leaves, and chopped curry leaves in a bowl. Mix well so the ingredients combine. Add the sliced onion. Separate the layers of onions while mixing with the flour. Once the mixture is combined well, add water in batches and keep mixing so that the contents form a thick batter. Add hot oil and mix again.

Take a wok, add oil, and wait for the oil to heat up. Take a portion of the batter and drop it into the oil. Repeat the process but don't overcrowd the wok. Let it cook for a minute, keep stirring at intervals, and remove the pakoras when they turn golden brown. Make more pakoras in this manner. The crispy, tasty onion pakoras are ready to be served.

2. Crunchy Vegetable Pakora

veg pakora


100 gm Gram flour, sieved
1 medium Onion, long and thinly sliced
3 medium Potatoes. peeled and grated
1 tsp of Salt
2 tsp of Garam masala
1 tsp of Turmeric
2 Chillies, finely chopped
1 tablespoon Ginger, grated (optional)
Handful of Coriander, chopped
2 teaspoons of Dried fenugreek leaves
1 teaspoon of Cumin seeds
½ teaspoon of Red chilli powder
Oil for deep frying


Take a wok, add oil and heat it on medium heat. Heat up the oil in a karahi or wok to a medium heat. Mix onion and potato in a bowl. Add the dry spices, coriander, chillies and ginger in the bowl and sieve in the gram flour. Mix the content with your hands. Add a small amount of water during intervals to create a thick batter that coats the vegetables. Once the oil is hot, drop a spoonful of the mixture into the oil and fry until the pakoras are golden brown. Remove the pakoras with a slotted spoon and place them on kitchen paper.

3. Crackling Peanut Pakora

peanut pakora


500 gm Raw peanuts
150 ml Water
3 teaspoons Red chilli powder
1/2 teaspoon Citric acid
350 ml Refined oil
Salt as required
1/2 teaspoon Crushed cumin seeds
100 gm Gram flour (besan)
5 tablespoons Rice flour


Take a large bowl. Add gram flour, rice flour, red chilli powder, and cumin seeds to it. Add two tablespoons of refined oil, citric acid, and salt. Mix all the ingredients and add water to it. Stir to create a thick batter for dipping the peanuts. Now, take a frying pan and heat four tablespoons of oil on a high flame. Once the oil is heated, lower the flame. After two minutes, add the raw peanuts and shallow fry them till they turn brown. Turn off the burner and put the peanuts on kitchen paper. Let the peanuts cool at room temperature.

Now, mix the fried peanuts in the gram flour and rice flour batter and mix well. Then, put a wok on medium flame and heat the oil. Once the oil heats up, take a small portion of the batter in your hand and slip it gently into the wok. Deep fry the peanut pakoras till they turn light brown. Then, put the pakoras on kitchen paper and serve with mint chutney or ketchup

This content is not available in your location