‘Pakoras’ (Fritters) are an all-time favorite snack in India. ‘Pakora’ is a generic term used for deep fried fritters made in India. Mostly gram flour or chick pea flour is used for coating the veggies and then they are deep fried in oil. ‘Pakoras’ are made with different vegetables, which are dipped in a spicy ‘besan’ (gram flour or chick pea flour) batter and then deep-fried. ‘Pakora’ gets its name from the vegetable which is used to make it like ‘beguni (eggplant fritter), ‘aluni’ (potato fritters), ‘kumri’ (pumpkin fritters), ‘peyaji’ (onion fritters) so on and so forth.
This is a simple and basic recipe to make ‘pakoras’. No vegetables are used in this recipe but only basic ingredients are used. Any type of shredded vegetables can also be mixed with this batter to make ‘pakora’.
‘Pakoras’ are usually enjoyed in rainy season or in winters with a hot cu of ‘Masala Tea’ or coffee. They are served with green chutney, tomato sauce or kasundi. ‘Pakoras’ have to be eaten hot and crisp. Yesterday I made some ‘Besan Pakora’ and had them with a hot cup of Masala Tea! You also enjoy yours ….
- Mix all the ingredients listed above except oil in a mixing bowl. Stir with a spoon or wired whisk, to make a smooth and lump free batter.
- Heat oil in a kadai or pan. When the oil become medium hot, drop spoonfuls of the batter in the oil.
- Fry the pakoras in oil till golden and crisp. Drain the pakoras on paper towels to remove excess oil.
- Serve the pakoras hot with coriander chutney or tomato sauce.
~ If oil is too hot pakoras will not be crispy and burn from outside or if oil is not hot enough pakoras will be greasy. So control the heat carefully.
~ You can make the pakoras in advance and before serving just heat in oven spreading on your baking tray on a cookies sheet. ->