Pan-Fried Pakistani Pakora
This is my healthier spin on the traditionally deep-fried Pakistani/Punjabi pakora (onion and potato fritter). These pakoras are an ideal snack, naturally gluten-free and vegetarian, and I've included a simple green chutney recipe to go with them!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 small onion (quartered and thinly sliced)
- 1 small russet potato (peeled, quartered lengthwise, and thinly sliced)
- 1/2-1 small Serrano pepper or Thai green chili pepper (finely chopped (remove seeds for less spice))
- 1-2 tbsp cilantro leaves (chopped)
- 1 tbsp mint leaves (chopped (optional))
- 1/2 tbsp neutral oil (may omit but this makes them extra moist)
- 1 tsp lemon juice
- 1-1 1/2 tsp whole coriander seeds (roughly crushed using a mortar and pestle)
- 1 tsp cumin seeds
- 1/2 tsp crushed red chili flakes
- 1+1/8 tsp table salt (or to taste)
- 1/4 tsp baking soda
- scant 1 cup chickpea flour (gram flour/besan)
- 2/3 3/4 cup water
- neutral oil such as grapeseed or avocado (as needed for pan frying)
- 1/4 tsp whole carom seeds (ajwain) (roughly crushed using a mortar and pestle)
- 1/2 tbsp dried fenugreek leaves (methi) (crushed between the palms of your hands)
- 1/4 tsp red chili powder (for extra spice)
- simple green chutney (optional - for serving)
Instructions
- 1
Combine all the ingredients up until the chickpea flour in a bowl.
- 2
In another bowl, add the chickpea flour and 2/3 cup water and stir to combine so that no large lumps remain (small lumps are okay). Add additional water if needed to have a pourable consistency. Pour this mixture into the vegetables and mix well.
- 3
Heat a large skillet over medium-high heat. Once hot, add enough oil to thinly coat the bottom of the pan.
- 4
Add the pakora mixture a heaped tablespoon at a time, making sure not to overcrowd the pan (I do 4 at a time). Reduce the heat to medium and cook for 3-4 minutes on each side, adding oil as needed. Repeat until all pakoras are cooked.
- 5
Place on a plate topped with paper towels to absorb excess oil. Serve with green chutney (recipe in the notes) and/or ketchup.
- 6
To prepare the simple green chutney, add all ingredients in a spice/coffee grinder or blender and blend until smooth. Add water as needed to thin it out. Put the mixture in a bowl and whisk with yogurt, if desired.