Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Frying
Equipment
Bowl; heavy frying pan; thermometer; spoon; rack.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 10 min
- Combine 250 g onion, thinly sliced, 120 g chickpea flour, 20 g rice flour, 1 tsp cumin seeds, ½ tsp chili powder, ¼ tsp turmeric and ¾ tsp salt. Rest for 5 minutes, then add 60 ml water gradually.
Check: The mixture holds in small clumps; it is not a pouring batter.
Heat the oil · About 3 min
- Heat 750 ml neutral oil to 175°C / 350°F in a heavy pan no more than halfway full.
Fry · About 15 min
- Drop small loose clumps carefully into the oil. Fry for 3–4 minutes, turning once; work in batches. Drain on a rack.
Check: Pakoras are golden with no wet flour inside.
Tips
- Onions release water after salting, so add less water first.
- Small loose clumps cook more evenly than large balls.
Substitutions
- Use potato starch instead of rice flour.
- Add chopped spinach in place of some onion.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Mix dry spices and flours ahead.
- Slice onions ahead; combine and fry close to serving.
FAQ
Why are pakoras greasy?
Oil may be too cool or the batter too wet.
Can I use wheat flour?
It gives a different, less crisp coating and adds gluten. Chickpea flour is the base here.
Can I reheat them?
Use an oven until hot throughout; the crust may recover some crispness.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
