Name: Crispy Pakistani Pakoras
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Ingredients: ½ tsp cumin seeds; 1 tsp coriander seeds (crushed); ¼ tsp carom seeds (ajwein (roughly hand crushed)); ½ tsp coriander powder; ½ tsp cumin powder; 2 tbsp dried mango powder (amchur powder ); ½ tsp red chili powder; ½ tbsp red chili flakes; 1 tsp turmeric powder; 1 tsp black salt; ½ tsp salt; 1 tbsp rice flour; 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)

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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.

Love Snacks? Try: Fruit Chaat, Golgappay Chaat, Kala Chana Chaat, and Keemay Ki Goliyaan.

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
yogurt
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?

15 Minutes.

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.

TIPS

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.

INGREDIENTS

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?

In a bowl, add spinach, potatoes, cilantro, green peppers, onion, powdered spices, semolina, rice flour, baking soda, and salt. Mix then let it sit.

Start adding water, the consistency should look like this. (Please watch video.)

Another picture to show the consistency.

WHAT DO YOU EAT PAKORAS WITH?

Pair up Pakoras with some Green Chutney and Khatti Meethi Chutney.

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!!!

a hand holding the pakora and a plate full of pakoras in the aground with green chutney in a bowl on the side.

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