Crispy Pakistani Pakoras is a Pakistani delicacy. It's mild on the spices, paired up a flavorful chutney or dip. This blog post delineates how to make pakoras every time. It's a perfect storm — crispy on the outside, soft on the inside.
WHAT IS CRISPY PAKISTANI PAKORA?
Crispy Pakistani Pakoras is a traditional Pakistani snack. It's widely popular, especially during the month of Ramadan. They are Pakistani fritters. Pakoras are made of besan (gram flour), whole spices, powdered spices, vegetables, yogurt, pepper, and cilantro. They are fairly easy, deep-fried dish that preserves the inner soft side with a crispier outside. Dip the Pakoras in some Green Chutney or Khatti Meethi Chutney.
WHAT FLOUR IS PAKORAS MADE OF?
Pakoras are made of garam flour.
HOW DO PAKORAS STAY CRISPY ON THE OUTSIDE AND SOFT ON THE INSIDE?
- add all purpose flour
- baking soda
- Deep-fry on medium flame
WHY IS MARINATING THE PAKORAS IMPORTANT BEFORE FRYING?
It activates the baking soda and it mixes together every flavor while it sits. If you fry and don't let it sit, then your pakora will be hard on the inside.
HOW LONG DO PAKORA BATTER NEED TO BE MARINATED FOR?
DIFFERENCE BETWEEN PAKORAS AND SAMOSAS?
Pakoras are fritter. Fritters are vegetables mixed in gram flour, whole spices, and powdered spices. Samosas are triangle shaped, with all purpose flour crust, stuffed with ground beef or a potato mixture.
- Let the first marination sit for 5 minutes.
- Let the second marination sit for 15 minutes.
- Always cook on medium flame, it will take time but it will be worth it by.
- Gram Flour- Also known as Besan in Urdu. It's the main ingredient in pakoras.
- Yogurt- It's a secret ingredient in this recipe, it makes it soft and smooth from inside.
- Semolina- Another secret ingredient. It makes it crispy and lighter.
- Rice flour- Another secret ingredient, It gives it a perfect texture and helps with the crispiness. Rice flour is tasteless, odorless, and a great binder.
- Carom seeds- Also known as Ajwein in Urdu. This ingredient makes the fritters alittle lighter on the stomach, good for digestion.
HOW TO MAKE PAKORAS?
WHAT DO YOU EAT PAKORAS WITH?
HOW TO STORE PAKORAS?
Store the Pakoras in a ziplock bags.
HOW LONG DO PAKORAS LAST?
Pakoras generally last 4-5 days in the refrigerator. If stored in the freezer then they will last 1-2 month. Just thaw the pakoras the night before by leaving them on the countertop and warm them up in the toaster oven not in the microwave. If warm in the microwave they will go hard really quickly.
Let's Make Pakoras!!!
Crispy Pakistani Pakoras
- ½ tsp cumin seeds
- 1 tsp coriander seeds crushed
- ¼ tsp carom seeds ajwein (roughly hand crushed)
- 1 tbsp all purpose flour or you can substitute rice flour
- 1 tbsp ginger garlic paste
- 1 tsp semolina sooji
- ⅙ tsp baking soda
- 1 tbsp yogurt
- 1 tsp lemon juice
- 1 bunch spinach chopped
- 1 medium onion thinly sliced
- 2 medium potatoes thinly sliced
- 1 green pepper chopped
- ½ bunch cilantro chopped
- 2 cup gram flour besan
- ½ cup water
- 4 cup olive oil or any other frying oil
- In a bowl, add gram flour, spinach, potatoes, cilantro, green peppers, and onion.
- Then add powdered spices, whole spices, semolina, baking soda, rice flour, and salt.
- Add in lemon juice, yogurt, and mix well.
- Let it sit for 15 minutes.
- Add gram flour and mix well.
- Now add water slowly and start mixing until you get the consistency that you see in the video. (This part is really important.)
- In a fry pan, add olive oil on medium heat.
- Let the oil heat up.
- Then add a dollop of batter and test it to see if the temperature is hot enough.
- Cook that dollop on both sides until it's goldenish orange in color.
- Then add dollops and let it cook on each side until golden brown color from outside.