Who doesn’t love Pakoras? This is a popular snack in India at tea time, snack time or anytime. Pakoras are also known as Pakodas, Pakode and Bhajiyas in some parts of India and Bhajis if you’re from England. A typical and traditional Pakora that we’re going to make today is made very simply with a gram flour batter that I’m going to dip onion and potato slices in, but you can get fancier with chillies, spinach, cauliflower, bread and chutney, chicken and seafood – the varieties are endless! There’s a belief in India that when it pours, you should be cocooned indoors with a cup of hot tea and some crispy Pakoras or Bhajijas.
Because the ingredients are so basic, I always have these in my kitchen and whipping up a batch of Pakoras is one of the easiest things to do. I’m going to start with 1 cup Besan or Chana ka atta, also known as gram flour. This is used a lot in Indian cuisine and is gluten free. Bonus!
- 1 cup Besan or chana ka atta, also known as gram flour
- 1/2 - 3/4 cup water
- Splash of Oil
- 1 tsp each black salt, chaat masala, red chilli powder, cracked black pepper and cumin seeds
- 1 tsp chopped green chilli
- 1 – 2 tbsps of chopped coriander
- 1 Onion sliced
- 1 Potato sliced
- Add water to the Gram flour a little at a time and stir to remove lumps
- Add Oil and all the spices, chilli and coriander
- Dip the onion and potato in the batter and deep fry
- Remove on a paper towel to drain