In many South Asian countries and in the United Kingdom, one of the most common street foods made is a famous dish called pakora, also known as pakoda, pakodi, and pikora, among many other names. Pakora is also referred to with more generic terms like bhaji or bhajiya. Originating in South Asia, pakora is essentially an assortment of vegetables which are battered in a flour mixture and fried to make these spicy fritter-style snacks. Out of most South Asian dishes, pakora tends to be easier to make, although it does require precision when it comes to frying.
In my family, pakora is a savory dish that everyone loves to eat, and it is a tea time favorite for many households around the world. Pakora also reminds me of two of my favorite books featuring characters of South Asian descent, which are The Night Diary by Veera Hiranandani and The Whole Story of Half a Girl also by Veera Hirananadani. I highly recommend both these books because of the perfect blend of themes in realistic fiction that they have to offer. So, in celebration of Asian American and Pacific Islander (AAPI) Heritage Month, I decided to make a post detailing a step-by-step recipe for making pakora.
***PLEASE READ*** One important note is that making the pakora will involve frying with hot oil and it should be done with adult supervision. When making the pakora in this recipe, my mom was handling the frying of the vegetable fritters.
Pakora Recipe:
Ingredient: | Measurement/Amount Needed: |
green beans | The amount varies depending on quantity of pakora, we used about a handful.  |
white onions | The amount varies depending on quantity of pakora, we used three onions.  |
carrots | The amount varies depending on quantity of pakora, we used two carrots.  |
bell peppers | The amount varies depending on quantity of pakora, we used two mini bell peppers.  |
green chilies | The amount varies depending on quantity of pakora, we used three chilies.  |
ajwain spice | Similarly to the quantity of vegetables, spice is honestly something you can add according to your flavor preference. We used about two teaspoons.  |
red chili powder | Please see note above. We used half a tablespoon.  |
salt | Please see note above. We used a teaspoon.  |
turmeric | Please see above. We used a teaspoon.  |
coriander powder | Please see above. We used a tablespoon.  |
ginger garlic paste | Also based on your preference. We used one tablespoon. |
gram/chickpea flour | 1 cup (if you decided to go with the exact amount of vegetables we used)  |
rice flour | 1/2 cup (if you decided to use the exact amount of vegetables we used)  |
baking powder | 1 teaspoon  |
water | based on consistency, see below in "Steps" |
oil | to be used for frying; amount is based on how large the frying container is  |
masala powder (optional) | Again, based on your preference. I recommend a spoonful.  |
Steps:
1. Take out all the vegetables you will be using. Wash thoroughly and set aside on a cutting board. Please keep in mind that you can choose to add whatever kinds of vegetables you like and that you can omit any vegetables we used in this recipe!
- For onions, peel and wash. Pro Tip: Set aside onions in water container and let sit for a few minutes. This will help minimize tears when cutting them.
- For carrots, peel and wash.
- For rest, simply wash.
2. Cut vegetables.
- For green beans, cut into long strips.
- For carrots, cut into baby carrot sized pieces.
- For peppers, cut in half first. Clear seeds from inside and then slice into long strips.
- For onions, cut into long slices.
- For chilies, cut into small, circular pieces.
- For any other veggies, just make sure to cut into small but not miniature pieces.
3. In a large container, mix together all the vegetables. From here, add spices and ginger garlic paste in. Mix together thoroughly.
4. Add both flours and water so that consistency matches photo below.
5. To the fryer! Place together an aluminum tray or any kind of bowl with a paper towel and a frying utensil. The paper towel will help soak up excess oil when you place the fried pakora into the tray. Keep a small bowl of water nearby.
6. Once oil has been heated enough to fry, take a small bit of the pakora mixture and drop it into the fryer. You can use your hand or a spoon to do this. Be very careful since oil may pop up while it is over the stove. Repeat this step until the surface of the fryer is full with pakora mixture. With the extra water bowl, you can rinse off your fingers in between frying.
7. Make sure to turn over the pakora in the fryer occasionally. You'll know its finished when it reaches a copper brown color.
8. Place pakora into tray or bowl and let cool. Sprinkle masala powder on top for extra taste.
9. And you're finished! Enjoy the pakora!
Also, don't forget to check out The Night Diary and The Whole Story of Half a Girl by Veera Hiranandani. In fact, I totally recommend reading them while getting a bite of these delicious pakora!
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