Punjabi pakoras

    30 min

    Pakoras are a quick and simple treat that will delight the tastebuds and your guests alike! The onion bhaji is probably the closest thing many people will have tried to the pakora. My mum would make them on a weekend to have with mid-morning or afternoon tea, yum!


    Greater London, England, UK
    6 people made this

    Serves: 4 

    • 90g chickpea flour (aka gram or besan flour)
    • 1 teaspoon coriander seeds, crushed
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon chilli powder (optional)
    • 1/4 teaspoon bicarbonate of soda
    • 1 onion, sliced
    • 1/2 large potato, peeled and diced into 1cm cubes
    • 1 green chilli, finely chopped
    • 1 handful fresh spinach leaves
    • vegetable oil for frying

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Sift the flour into a bowl. Add the spices and bicarb and stir to combine
    2. Add cold water to the the bowl and mix thoroughly with your hands until you have a batter that resembles the consistency of a thick milkshake. I stick the bowl under a low running tap and gradually build up the batter.
    3. Next add the onion, potato, chilli and spinach to the bowl and mix together well. Leave to rest while you heat up the oil.
    4. Heat enough oil for deep frying in a heavy saucepan over medium heat. Test if the oil is ready with a little drop of the batter. It should immediately start cooking if the oil is at the right temperature.
    5. With a tablespoon, take a serving of the batter and vegetables and drop into the hot oil. It should hold together and start bubbling right away. Continue to drop more portions into the oil, but don't overcrowd the pan.
    6. After a minute, start to turn over the pakoras loosely in the order you dropped them in. After about 5 minutes they should be golden brown on both sides. Take one out to test. They should be cooked throughout and not gooey inside once ready.
    7. Placing them onto some kitchen paper when ready helps removes excess oil. They'll stay hot for quite a while so you can cook the entire batch before serving.


    Serve on their own or with tamarind sauce. Perfect with a cup of tea! Delicious when cold too.
    You can use ground coriander but I used seeds then crushed them in a pestle and mortar. This takes about 5 minutes but is totally worth the effort.

    See it on my blog

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    Reviews in English (3)


    Excellent recipe. I cooked them in a deep fat fryer at 180 for six or seven minutes. Tasty.  -  10 Feb 2018


    A right little crowd pleaser! Great taste and texture. Fun to make.  -  10 Mar 2017


    Looked great, tasted AMAZING ! Perfect on the table when you receive friends!  -  26 Jan 2017

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