Pakora (veg/ Chicken) Recipe

Prepare vegetables

Wash and dry the cauliflower florets and spinach. Thinly slice the onion and julienne or thinly slice the potato. Pat excess moisture off vegetables so the batter adheres well.

Make batter

In a large bowl whisk together 1.5 cups chickpea flour, 0.25 cup rice flour, 1 tsp salt, 0.5 tsp turmeric, 1 tsp red chili powder, 0.5 tsp garam masala and 1 tsp cumin seeds. Gradually add about 2 to 2.5 cups water while whisking to form a thick, smooth batter (consistency should coat the back of a spoon). If batter becomes too thick, add the remaining water a little at a time. Fold in 0.25 cup chopped cilantro and chopped green chilies if using.

Add vegetables to batter

Add the sliced onion, potato, cauliflower florets and chopped spinach to the batter. Mix gently to coat all pieces evenly. Let rest 5–10 minutes to allow chickpea flour to absorb moisture. If batter seems dense, sprinkle 0.25–0.5 tsp baking soda and fold in quickly just before frying to add lightness.

Marinate chicken

In a bowl combine 500 g boneless chicken pieces with 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 0.5 tsp turmeric, 1 tsp red chili powder, 0.5 tsp garam masala and 1 tsp salt. Let sit 10–15 minutes while you prepare batter.

Make chicken batter

In a separate bowl whisk 0.75 cup chickpea flour, 0.25 cup rice flour, 1 tsp salt, and enough water (about 1 cup) to make a thick batter that will cling to chicken pieces. Add the marinated chicken and toss to coat each piece thoroughly. Rest 5 minutes. Add a pinch of baking soda (about 0.25 tsp) right before frying for a lighter crust.

Heat oil in a deep heavy-bottomed pan or wok to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly, not immediately brown.

Fry in batches to avoid crowding. For vegetable pakoras, use a spoon to drop heaped tablespoons of battered vegetables into the hot oil. Fry 4–5 minutes, turning occasionally, until golden brown and crisp. Drain on a wire rack or paper towels.

For chicken pakoras, carefully add coated pieces to the oil and fry in batches 5–7 minutes, depending on piece size, turning occasionally, until exterior is crisp and chicken is cooked through (internal temperature 74°C/165°F). Drain similarly.

Keep cooked pakoras warm in a low oven (100–110°C / 210–230°F) on a rack while you finish remaining batches to preserve crispness.

Arrange pakoras on a platter. Sprinkle lightly with chat masala if desired, and serve immediately with lemon wedges and mint or tamarind chutney.

Leftovers: allow to cool, store in an airtight container in the refrigerator up to 2 days. Re-crisp in a 200°C (400°F) oven for 6–8 minutes.