Pakoras, also known as Pakodas, are deep-fried snacks that originated in India. They are made by dipping vegetables or meat into a spiced batter made from chickpea flour and deep frying them until they are crispy and golden. Pakoras are a popular snack in India, Pakistan, and other South Asian countries. They are often served with chutney or as a side dish to a main meal. In this blog, we will cover the history of pakoras, the different types of pakoras, a recipe for making pakoras, a recipe for making pakora curry, and tips and tricks for making the perfect pakoras.
Pakoras are believed to have originated in India, specifically in the northern regions of the country. They were originally made by mixing gram flour (chickpea flour) with water to create a batter, which was then used to coat vegetables such as onions, potatoes, and eggplants. The coated vegetables were then deep-fried in oil until they were crispy and golden. Over time, different spices and ingredients were added to the batter to create different variations of the snack.
Types of Pakora:
There are many different types of pakoras, each made with a different ingredient. Here are some of the most popular types of pakoras:
- Vegetable Pakoras – These are the most common type of pakoras and are made with a variety of vegetables such as onions, potatoes, cauliflower, and spinach.
- Chicken Pakoras – These pakoras are made with chicken pieces that have been marinated in a spicy mixture before being coated in batter and deep-fried.
- Paneer Pakoras – Paneer (Indian cottage cheese) is cut into small cubes and coated in batter before being deep-fried.
- Fish Pakoras – Fish pieces are marinated in a spicy mixture and then coated in batter before being deep-fried.
- Bread Pakoras – Bread slices are coated in batter and deep-fried, making for a delicious and crispy snack.
Here is a recipe for making vegetable pakoras:
- 1 cup chickpea flour (besan)
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder (Recommended to use Healthy Lakadong Turmeric Powder)
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1 onion, sliced
- 1 potato, sliced
- Oil for deep-frying (Use Cold Pressed Oils)
- In a large mixing bowl, combine the chickpea flour, salt, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder.
- Slowly add water to the mixture and whisk until you have a smooth batter.
- Add the sliced onions and potatoes to the batter and mix until the vegetables are coated in the batter.
- Heat oil in a deep-frying pan over medium heat.
- Using a spoon, drop small portions of the vegetable and batter mixture into the hot oil.
- Fry the pakoras until they are crispy and golden brown.
- Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to absorb any excess oil.
- Serve hot with chutney or sauce of your choice.
Pakora Curry Recipe:
Here is a recipe for making a delicious pakora curry:
- 12-15 vegetable pakoras
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon salt
- 1 tablespoon oil (Use Cold Pressed Mustard Oil for authentic taste)
- 1 cup water
- 1/4 cup chopped cilantro for garnishing
- Heat oil in a pan and add cumin seeds. Let them sizzle for a few seconds.
- Add chopped onions and ginger-garlic paste to the pan and sauté until the onions turn golden brown.
- Add the pureed tomatoes to the pan and cook for 2-3 minutes until the tomatoes are cooked and the mixture becomes thick.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder, and salt to the pan and mix well.
- Add water to the pan and mix well. Bring the mixture to a boil.
- Add the vegetable pakoras to the pan and gently stir.
- Cover the pan and simmer for 5-7 minutes until the pakoras are well-coated with the curry.
- Garnish with chopped cilantro and serve hot with rice or naan.
Pakoras are fried snacks and can be high in calories. The number of calories in pakoras can vary depending on the type of pakora and the method of preparation. For example, one onion pakora contains approximately 100 calories, while one chicken pakora contains approximately 150 calories. To reduce the number of calories in pakoras, try baking them instead of frying them.
Tips and Tricks:
- Make sure the oil is hot enough before adding the pakoras. If the oil is not hot enough, the pakoras will absorb too much oil and become soggy.
- Use a spoon to drop small portions of the batter into the oil to ensure that the pakoras are evenly cooked.
- Add a pinch of baking soda to the batter to make the pakoras extra crispy.
- To make the batter lighter, add a tablespoon of rice flour to the chickpea flour.
- If you are making vegetable pakoras, make sure the vegetables are thinly sliced to ensure that they cook evenly.
- If you are making chicken pakoras, marinate the chicken for at least an hour to ensure that it is tender and flavorful.
- Serve the pakoras hot and crispy with chutney or sauce of your choice.