Why you’ll love this Pakora recipe
Crispy Comfort Food
Golden and crunchy on the outside, soft and spiced inside—pakoras are the ultimate cozy snack.
Customisable to What You Have
Use potatoes, onions, spinach, cauliflower, or even leftover veggies—anything goes!
Naturally Gluten-Free
Made with gram flour (besan), they’re ideal for gluten-free diets without sacrificing taste.
Ready in Under 30 Minutes
Minimal prep and quick frying make them a fast solution for surprise cravings or guests.
Perfect for Dipping & Sharing
Serve with chutney, ketchup, or yogurt dip—great for parties or teatime.
Top Tips for the perfect Pakoras
Use Cold Water in the Batter
Cold water creates a crispier finish—especially when frying at the right temperature.
Don’t Overmix the Batter
A slightly lumpy batter is fine; overmixing can make pakoras dense.
Check Oil Temperature
Medium-high heat (around 170–180°C / 340–360°F) is ideal. Too hot and the outside burns; too cool and they soak up oil.
Add Veggies Just Before Frying
To prevent them from releasing moisture and thinning the batter.
Fry in Small Batches
Don’t overcrowd the pan—this keeps the oil temperature consistent and pakoras crispy.
Ingredients you’ll need to make Pakoras
- 1 Large Onions
- 3 Large handfuls of Spinach
- 3 Small Potatoes
- 1 tbsp Salt
- 325g Gram Flour
- 1 tbsp Chilli Flakes
- 2 tbsp Whole Coriander
- 1 tbsp Ajwain seeds
- 700ml Water
How to make Pakoras
1. Slice one large onion, 3 small potatoes and roughly chop 3 large handfuls of spinach.
2. Add them all into a bowl along with the gram flour, salt, chilli flakes, ajwain seeds, coriander. Mix thoroughly until they are all fully combined.
3. Pour in the water and continue to mix until you get a smooth consistency. You don’t want it to be thick and clumpy so add more water if necessary.
4. Heat up a neutral oil and test it to see if it hot enough by placing in a small amount of batter. If it starts to sizzle then it’s ready.
5. Using a tablespoon, add in the pakora mixture and allow it to fry, turning occasionally to ensure it cooks on both sides.
6. Once both sides are golden brown, remove fry the oil and place into a bowl lined with a paper towel (to catch the excess oil). Serve and enjoy!
Storage tips
Cool Completely Before Storing
Place on a wire rack to avoid sogginess before packing them up.
Refrigerate for 2–3 Days
Store in an airtight container with a paper towel to absorb moisture.
Reheat in Oven or Air Fryer
Avoid microwaving—reheat in a preheated oven (180°C / 350°F) or air fryer for 5–8 minutes to regain crispiness.
Freeze for Later
Freeze on a tray, then transfer to a zip-top bag. Reheat from frozen in an oven or air fryer.
Serve with Fresh Garnish
Reheated pakoras come alive again with a sprinkle of chaat masala, lemon juice, or fresh coriander.
Other recipes you might like
Samosa Chaat – Samosa Chaat – My Simple Eats
Homemade Crisps – Healthy Homemade Crisps – My Simple Eats
Fried Chicken Burger – Fried Chicken Burger – My Simple Eats
Pakoras
Ingredients
Method
- Slice one large onion, 3 small potatoes and roughly chop 3 large handfuls of spinach.
- Add them all into a bowl along with the gram flour, salt, chilli flakes, ajwain seeds, coriander. Mix thoroughly until they are all fully combined.
- Pour in the water and continue to mix until you get a smooth consistency. You don't want it to be thick and clumpy so add more water if necessary.
- Heat up a neutral oil and test it to see if it hot enough by placing in a small amount of batter. If it starts to sizzle then it's ready.
- Using a tablespoon, add in the pakora mixture and allow it to fry, turning occasionally to ensure it cooks on both sides.
- Once both sides are golden brown, remove fry the oil and place into a bowl lined with a paper towel (to catch the excess oil). Serve and enjoy!
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