Description
A staple North Indian snack made by dipping vegetables or Paneer in a batter of Besan (chickpea flour) and spices, then frying until crispy.
Restaurants serving Pakora
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- Mix Besan (chickpea flour) with turmeric, chili powder, cumin, ajwain seeds, salt; add water gradually to make a thick batter.
- Firmly coat bite-sized preferred veg (cauliflower, potatoes, eggplant, etc.) in the batter.
- Drop into 180°C hot oil and fry until the surface is golden and crispy to finish.
Learn more Spice, substitutes, tips
Key spices
Refreshing aroma of ajwain seeds and turmeric
Substitutes at Japanese supermarkets
Blend of wheat flour and potato starch (as substitute for Besan)
Pairing
Masala Chai、Mint Chutney
Trivia
[Hardcore] Ajwain seeds, essential for Pakora batter, have digestive properties, representing Ayurvedic wisdom that prevents stomach heaviness even with fried foods.
Eating tips & etiquette
[Unique Eating] Dip hot Pakora generously in mint or tamarind chutney, popping sweet-sourness and spiciness into your mouth simultaneously!
Allergen
None