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Crispy Pakistani Pakora Recipe (potato fritters)

Dive into the world of Pakistani cuisine with this authentic pakora recipe. Perfect for tea-time gatherings or as a savory snack, these crispy fritters are bursting with flavor. Pakoras hold a special place in Pakistani cuisine, often gracing the tables of family gatherings, festive celebrations, and bustling street-side eateries.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Indian, pakistani
Servings 4
Calories 120 kcal

Equipment

  • Large mixing bowl
  • Deep frying pan
  • Measuring Cups and Spoons

Ingredients
  

  • 1 cup chickpea flour
  • 1 medium onion
  • 1 medium potato
  • 2-3 green chilies
  • 1 tsp cumin seeds
  • 1 tsp crushed coriander seeds
  • 1/2 cup freshly chopped spinach
  • 1/4 cup freshly chopped coriander
  • 1/2 tsp red chili powder
  • 1 tsp dried pomegranate Seeds (Anaar dana) - optional
  • 1 tsp carom seeds (Ajwain) - optional
  • Salt to taste
  • Water, as needed
  • Oil for frying

Instructions
 

  • In a large mixing bowl, combine chickpea flour, thinly sliced onion, peeled and thinly sliced potato, finely chopped green chilies, cumin seeds, crushed coriander seeds, freshly chopped spinach,freshly chopped coriander, dried pomegranate Seeds, carom seeds ,red chili powder, and salt.
  • Gradually add water to the mixture, stirring continuously, until you achieve a thick batter consistency. Ensure there are no lumps in the batter and all ingredients are well incorporated.
  • Heat oil in a deep frying pan over medium heat. Ensure that the oil is sufficiently hot but not smoking. You can test the temperature by dropping a small amount of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
  • Carefully drop a spoonful of the batter into the hot oil using a tablespoon. Allow the pakora to fry undisturbed for 2-3minutes until it becomes firm enough to hold its shape, then flip it over and fry for another 3-4minutes on the other side. When both sides are golden brown and crispy, the pakora is ready.
    Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes.
  • Use a slotted spoon to remove the pakoras from the oil and drain excess oil by placing them on paper towels on a wire rack.
  • Ensure the oil is hot enough for crispy pakoras, and fry in batches for even cooking.

Notes

  • Ensure the oil is hot enough for crispy pakoras, and fry in batches for even cooking.
  • Customize the recipe by adding your favorite vegetables or adjusting the spice level to your taste.
Nutritional Information per Serving:
  • Calories: 120
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 4g