Jun 09 2026
Restaurants›The Basha Cuisine›Pakora Recipe

Pakora Recipe

Inspired by The Basha Cuisine
Time30m
Serves4

Vegetable fritters made with chickpea flour.

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Ingredients

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Dry Ingredients

Vegetables

For Frying

Method

Preparation of Ingredients

  1. 1

    Chop Vegetables

    Peel and finely chop the potato and onion. Rinse the spinach leaves and chop them coarsely. Cut the cauliflower into small florets and finely chop the green chili.

  2. 2

    Prepare the Batter

    In a mixing bowl, combine chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, salt, and baking soda. Gradually add water to make a thick batter, ensuring it is smooth but not too runny.

Cooking

  1. 3

    Heat Oil

    In a deep frying pan or kadhai, heat the oil over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

  2. 4

    Combine Vegetables with Batter

    Add the chopped vegetables (potato, onion, spinach, cauliflower, green chili) to the batter and mix well until all the vegetables are coated.

  3. 5

    Fry the Pakoras

    Using a spoon, drop small portions of the batter-coated mixture into the hot oil. Fry in batches, avoiding overcrowding the pan. Cook until golden brown and crispy, about 4-5 minutes, turning occasionally.

  4. 6

    Drain and Serve

    Once cooked, remove the pakoras from the oil and drain on a paper towel to absorb excess oil. Serve hot with chutney or sauce of your choice.

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